Japanese Katsu Bowls with Sauce (Print Version)
# Ingredients:
01 -
2 boneless chicken breasts
02 -
1 cup panko breadcrumbs
03 -
½ cup all-purpose flour
04 -
2 large eggs, beaten
05 -
3 cups cooked white rice, sushi rice preferred
06 -
½ cup tonkatsu sauce, store-bought or homemade
07 -
Vegetable or canola oil for frying
08 -
Fresh parsley or green onion for garnish, optional
→ Tonkatsu Sauce Ingredients (for homemade)
09 -
3 tablespoons ketchup
10 -
2 tablespoons Worcestershire sauce
11 -
1 tablespoon soy sauce
12 -
1 teaspoon sugar
# Instructions:
01 -
Pound chicken to ½-inch thickness and season with salt and pepper.
02 -
Set up a breading station with three bowls: one for flour, one for beaten eggs, and one for panko breadcrumbs.
03 -
Coat each cutlet in flour, then dip in egg, and finally coat with panko breadcrumbs, pressing gently to adhere.
04 -
Heat oil in a large frying pan over medium-high heat to about 350°F (175°C).
05 -
Fry the cutlets for 3-4 minutes per side until golden and cooked through. Transfer to a paper towel-lined plate.
06 -
If making homemade tonkatsu sauce, mix ketchup, Worcestershire sauce, soy sauce, and sugar in a small bowl. Adjust sweetness to taste.
07 -
Assemble bowls by adding cooked rice, sliced cutlets, and a generous drizzle of tonkatsu sauce. Garnish with parsley or green onions, if desired. Serve immediately.