Description
Crispy, juicy, and oh-so-satisfying! These Japanese Katsu Bowls feature golden breaded chicken or pork cutlets served over a bed of fluffy rice, drizzled with savory katsu sauce, and topped with fresh veggies. A deliciously simple meal that brings authentic Japanese flavors right
Ingredients
For the Chicken/Pork Katsu:
- 2 boneless, skinless chicken breasts or pork cutlets
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Panko breadcrumbs
- 1/4 cup vegetable oil (for frying)
For the Bowl:
- 2 cups cooked white rice (or jasmine rice)
- 1/2 cup shredded cabbage
- 1/2 cup thinly sliced cucumber
- 1 small carrot, julienned
- 2 green onions, sliced
- 1 tablespoon sesame seeds (optional)
For the Katsu Sauce:
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon mirin or rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
Instructions
Prepare Katsu Sauce:
In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, mirin, sugar, and garlic powder. Set aside.Prepare Chicken/Pork:
Pound chicken breasts or pork cutlets to even thickness. Season with salt and pepper.Bread the Cutlets:
Dredge each cutlet in flour, dip in beaten eggs, and coat with Panko breadcrumbs. Press breadcrumbs firmly to stick.Fry Cutlets:
Heat vegetable oil in a skillet over medium heat. Cook cutlets for about 3-4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate and slice into strips.Assemble Bowls:
Divide cooked rice into bowls. Top each bowl with shredded cabbage, cucumber slices, julienned carrots, and green onions. Place sliced katsu cutlets on top.Add Sauce & Garnish:
Drizzle katsu sauce generously over the cutlets. Sprinkle with sesame seeds if desired.Serve:
Serve immediately and enjoy!
Notes
- Protein Options: You can substitute chicken or pork with tofu for a vegetarian option.
- Make it Healthier: Bake or air-fry the cutlets instead of pan-frying.
- Rice Variations: Brown rice or sushi rice works well too.
- Add-ons: Try adding pickled ginger or a soft-boiled egg for extra flavor!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Japanese