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–+ servings
Japanese Katsu Bowls

Crispy Japanese Katsu Bowls: Your New Favorite Comfort Meal

Experience the irresistible crispy texture and homemade sauce in these comforting Japanese Katsu Bowls, perfect for dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Japanese
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Breasts or thighs for added flavor
  • 1 cup Panko Breadcrumbs for authenticity
  • 2 large Eggs whisked
  • 1 cup All-Purpose Flour for dredging
For the Tonkatsu Sauce
  • 1/2 cup Low-Sodium Soy Sauce base for sauce
  • 1/4 cup Mirin or Rice Vinegar substitute if mirin is unavailable
  • 2 tablespoons Brown Sugar balances flavors
For Frying
  • 1/4 cup Vegetable Oil for frying
For Serving
  • 4 cups Cooked Rice white or brown
  • 1/4 cup Green Onions chopped
  • 2 tablespoons Sesame Seeds for garnish

Equipment

  • large skillet
  • Meat Mallet
  • Shallow dishes
  • Medium bowl

Method
 

Step‑by‑Step Instructions
  1. Prepare the Chicken by pounding each chicken breast to about 1/2 inch thick and season with salt and pepper.
  2. Set up a dredging station with flour, whisked eggs, and panko breadcrumbs. Coat the chicken first in flour, then dip in egg, and finally roll in panko.
  3. Heat vegetable oil in a large skillet to 350°F (175°C).
  4. Fry the chicken for 3-4 minutes on each side until golden brown and cooked through.
  5. Make the Tonkatsu Sauce by whisking together soy sauce, mirin (or vinegar), brown sugar, and water in a medium bowl.
  6. Assemble your bowls by placing rice in bowls, topping with sliced chicken, drizzling sauce, and garnishing with green onions and sesame seeds.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 80gProtein: 35gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1.5mg

Notes

Store leftovers in an airtight container for up to 3 days; keep chicken and rice separate until serving.

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