Name: Japanese Katsu Bowls with Tonkatsu Sauce
Prep time: PT-485910H3S
Cook time: 20 min
Total time: 40 min
Cuisine: Japanese
Ingredients: 2 chicken breasts (or other protein of your choice); 1 cup all-purpose flour; 2 large eggs, beaten; 1 cup panko breadcrumbs; 2 tablespoons vegetable oil; 2 cups cooked rice; 1 cucumber, thinly sliced; 1 tablespoon sesame seeds; 2-3 green onions, chopped; 3 tablespoons ketchup; 2 tablespoons soy sauce; 1 tablespoon Worcestershire sauce; 1 tablespoon mirin; 1 teaspoon Dijon mustard; 1/2 teaspoon ground ginger; 1/2 teaspoon garlic powder

This Japanese Katsu Bowl with Tonkatsu Sauce is a crispy, savory, and satisfying dish that is perfect for any meal of the day. With a crunchy exterior, tender inside, and a flavorful sauce, this dish is a delightful fusion of textures and tastes. The Tonkatsu sauce adds a unique sweetness and tang, bringing the dish together perfectly. I love how easy it is to make and how it feels like a comforting, hearty meal.

Why You’ll Love This Recipe

I’m sure I’ll love this recipe because it brings a comforting Japanese-inspired meal right to my kitchen without needing too much effort. The katsu is perfectly crispy on the outside, while still being tender and juicy inside. The Tonkatsu sauce is full of umami, adding that extra layer of flavor that makes this dish stand out. Plus, it’s a meal that’s hearty enough for lunch or dinner but simple enough for a quick weeknight treat.

Ingredients

2 chicken breasts (or other protein of your choice)
1 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
2 tablespoons vegetable oil
2 cups cooked rice
1 cucumber, thinly sliced
1 tablespoon sesame seeds
2-3 green onions, chopped

For Tonkatsu Sauce:

3 tablespoons ketchup
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon mirin
1 teaspoon Dijon mustard
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Chicken: If using chicken breasts, slice them in half horizontally to make them thinner. Then, tenderize with a meat mallet or rolling pin for an even thickness.
Dredge the Chicken: Set up a dredging station with three shallow dishes. One dish should have the flour, another with the beaten eggs, and the last with the panko breadcrumbs. First, coat the chicken in the flour, dip into the eggs, then press into the panko breadcrumbs, making sure it’s evenly coated.
Fry the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the breaded chicken pieces in the pan and cook for about 4-5 minutes per side, or until golden brown and cooked through.
Make the Tonkatsu Sauce: In a small bowl, mix together ketchup, soy sauce, Worcestershire sauce, mirin, Dijon mustard, ginger, and garlic powder. Stir until fully combined and smooth.
Assemble the Bowl: Place a scoop of cooked rice in each bowl. Arrange the fried chicken on top. Drizzle with the Tonkatsu sauce, and garnish with sliced cucumber, sesame seeds, and chopped green onions.

Servings and Timing

This recipe serves about 2-3 people, depending on the portion size. The preparation time is around 15-20 minutes, and cooking time takes about 20 minutes. Overall, it takes approximately 40 minutes to make this dish from start to finish.

Variations

Vegetarian Option: For a vegetarian version, I can use a plant-based protein like tofu or tempeh. Simply press the tofu to remove excess moisture, then coat and cook it the same way as the chicken.
Sauce Variation: If I prefer a spicier sauce, I can add a dash of sriracha or chili paste to the Tonkatsu sauce.
Rice Alternative: Instead of white rice, I can opt for brown rice, quinoa, or even cauliflower rice to make it lighter.

Storage/Reheating

If I have leftovers, I can store the cooked chicken and rice separately in airtight containers in the refrigerator for up to 2 days. To reheat, I like to warm the chicken in a skillet on medium heat to crisp it up again and microwave the rice for a quick reheating. The Tonkatsu sauce can be stored in a small jar in the fridge for up to a week.

FAQs

How can I make the chicken extra crispy?

To make the chicken extra crispy, I ensure that I coat the chicken thoroughly with panko breadcrumbs and fry it in enough oil to allow the chicken to cook evenly and become crispy.

Can I use other types of meat?

Yes! While chicken is commonly used, I can also use turkey, beef, or any protein I prefer, as long as it is breaded and fried to create that crispy texture.

Is there a gluten-free version of this recipe?

Yes, I can use gluten-free panko breadcrumbs and ensure the soy sauce is gluten-free as well. The rest of the ingredients are naturally gluten-free.

How can I make the Tonkatsu sauce less sweet?

If I want the sauce less sweet, I can reduce the amount of ketchup or replace it with a tomato paste-based sauce and adjust the mirin or Worcestershire sauce to balance the flavors.

Can I prepare the Tonkatsu sauce in advance?

Yes, I can make the Tonkatsu sauce ahead of time and store it in the fridge for up to a week. This allows the flavors to blend and makes meal prep easier!

Conclusion

This Japanese Katsu Bowl with Tonkatsu Sauce is a satisfying and delicious dish that I can whip up in no time. The combination of crispy chicken, savory rice, and tangy sauce makes every bite irresistible. Whether I’m cooking for myself or serving it to friends and family, it’s a sure-fire hit that everyone will love.

Japanese Katsu Bowls with Tonkatsu Sauce