Name: Japanese Katsu Bowls with Tonkatsu Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 4 boneless, skinless chicken breasts; Salt and pepper to taste; 1 cup all-purpose flour; 2 large eggs, beaten; 2 cups panko breadcrumbs; Vegetable oil, for frying; 2 cups cooked white rice; 2 cups shredded cabbage; 1 tablespoon sesame seeds; 2 green onions, sliced; 1/2 cup ketchup; 2 tablespoons Worcestershire sauce; 2 tablespoons soy sauce; 1 tablespoon sugar; 1 tablespoon mirin; 1 teaspoon Dijon mustard

Description

Enjoy crispy chicken over rice with a rich, sweet tonkatsu sauce in this quick and easy Japanese Katsu Bowl recipe.

Ingredients

Scale

4 boneless, skinless chicken breasts
Salt and pepper to taste
1 cup all-purpose flour
2 large eggs, beaten
2 cups panko breadcrumbs
Vegetable oil, for frying
2 cups cooked white rice
2 cups shredded cabbage
1 tablespoon sesame seeds
2 green onions, sliced
1/2 cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon mirin
1 teaspoon Dijon mustard

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Instructions

Prepare the Tonkatsu Sauce: In a small bowl, combine ketchup, Worcestershire sauce, soy sauce, sugar, mirin, and Dijon mustard. Mix well until sugar dissolves. Set aside.
Season the Chicken: Lightly season the chicken breasts with salt and pepper.
Create a Breading Station: Set up three shallow bowls for the breading process: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Dredge the Chicken: Dredge each chicken breast in flour, dip in beaten eggs, and coat with panko breadcrumbs. Press the breadcrumbs onto the chicken.
Heat the Oil: In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat.
Fry the Chicken: Carefully place the breaded chicken in the hot oil, frying each side for about 4-5 minutes until golden brown and cooked through.
Drain Excess Oil: Transfer cooked chicken to a paper towel-lined plate to drain excess oil.
Slice the Fried Chicken: Let the chicken rest, then slice into strips.
Assemble the Katsu Bowls: Divide cooked rice among four bowls, top with shredded cabbage and sliced chicken.
Drizzle the Tonkatsu Sauce: Generously drizzle the prepared tonkatsu sauce over the chicken.
Garnish and Serve: Sprinkle sesame seeds and sliced green onions over the top before serving.

Notes

Feel free to customize with various vegetables or tweak the tonkatsu sauce to suit your palate.

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 12g
Sodium: 800mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 2g
Protein: 30g
Cholesterol: 160mg