Japanese Katsu Bowls
Enjoy a crispy, golden chicken katsu served over warm rice with fresh veggies and savory katsu sauce. These Japanese Katsu Bowls are easy to make, satisfyingly crunchy, and perfect for a flavorful weeknight dinner.
Ingredients
For the Chicken Katsu
- 2 large chicken breasts sliced into cutlets
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 ½ cups panko breadcrumbs
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- Oil for frying
For the Rice Bowls
- 3 cups cooked jasmine rice
- 1 cup shredded cabbage
- 1 small cucumber thinly sliced
- 1 carrot julienned
- 2 green onions sliced
- Sesame seeds optional
For the Katsu Sauce
- 3 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tsp sugar
- ½ tsp rice vinegar
Instructions
Prepare the Chicken:
- Season chicken cutlets with salt, pepper, and garlic powder.
- Coat each piece in flour, dip into beaten eggs, then press into panko breadcrumbs until fully covered.
Cook the Katsu:
- Heat oil in a skillet over medium heat.
- Fry chicken on each side for 3–4 minutes, or until golden and cooked through.
- Transfer to a paper towel-lined plate and slice into strips.
Make the Katsu Sauce:
- Whisk ketchup, Worcestershire, soy sauce, sugar, and rice vinegar together.
- Adjust sweetness or saltiness to taste.
Assemble the Bowls:
- Start with a base of warm jasmine rice.
- Add shredded cabbage, cucumber, carrot, and green onions.
- Top with sliced chicken katsu.
- Drizzle with katsu sauce and sprinkle sesame seeds.
Nutrition
Calories: 680kcalCarbohydrates: 75gProtein: 33gFat: 27gSaturated Fat: 5gSodium: 890mgFiber: 3gSugar: 8g
Tried this recipe?Let us know how it was!
