Name: Japanese Katsu Bowl
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Japanese
Ingredients: 2 boneless chicken breasts (about 450 g); Salt and pepper, to taste; 1 cup (125 g) all-purpose flour; 2 large eggs, beaten; 1 cup (60 g) panko breadcrumbs; Vegetable oil, for frying; 2 cups (380 g) Japanese short-grain rice; 2½ cups (600 ml) water; 1 tbsp (15 ml) rice vinegar; 1 tbsp (12 g) sugar; ½ tsp (3 g) salt; ¼ cup (60 ml) tonkatsu sauce; 1 tbsp (15 ml) soy sauce; 1 tsp (5 ml) Worcestershire sauce; 1 tsp (5 ml) ketchup; 1 cup (70 g) shredded cabbage; 2 green onions, sliced; Sesame seeds, for garnish; Pickled ginger (optional)

Description

The Japanese Katsu Bowl is the ultimate comfort dish featuring crispy, golden-fried chicken katsu served over fluffy, seasoned rice, drizzled with tangy homemade katsu sauce, and topped with fresh cabbage, onions, and sesame seeds. It’s a restaurant-quality meal made at home in under an hour—crispy, savory, and family-approved.

Ingredients

Scale

For the Chicken Katsu:

2 boneless chicken breasts (about 450 g)
Salt and pepper, to taste
1 cup (125 g) all-purpose flour
2 large eggs, beaten
1 cup (60 g) panko breadcrumbs
Vegetable oil, for frying

For the Rice:

2 cups (380 g) Japanese short-grain rice
2½ cups (600 ml) water
1 tbsp (15 ml) rice vinegar
1 tbsp (12 g) sugar
½ tsp (3 g) salt

For the Sauce:

¼ cup (60 ml) tonkatsu sauce
1 tbsp (15 ml) soy sauce
1 tsp (5 ml) Worcestershire sauce
1 tsp (5 ml) ketchup

For Garnish:

1 cup (70 g) shredded cabbage
2 green onions, sliced
Sesame seeds, for garnish
Pickled ginger (optional)

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Instructions

Cook the rice: Rinse until water runs clear, soak for 30 minutes, then cook covered for 15 minutes. Let steam for 10 minutes off heat. Stir in vinegar, sugar, and salt.
Prepare the chicken: Pound chicken evenly. Season with salt and pepper. Dredge in flour, dip in egg, then coat with panko.
Fry chicken: Heat oil to 340°F (170°C). Fry chicken 4–5 minutes per side until golden and cooked through. Drain on a wire rack.
Make the sauce: Mix tonkatsu sauce, soy sauce, Worcestershire, and ketchup in a small bowl.
Assemble bowls: Slice chicken, place over rice, drizzle with sauce, and top with cabbage, onions, sesame, and optional pickled ginger.

Notes

Use a thermometer to keep frying oil steady for perfect crispiness.

Double-dip in egg and panko for extra crunch.

A wire rack prevents soggy bottoms—avoid paper towels.

Chicken thighs can be used instead of breasts for extra juiciness.

Can be baked at 400°F (200°C) for 20–25 minutes if you want to skip frying.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Frying + Stovetop
Cuisine: Japanese