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Japanese Katsu Bowls with Tonkatsu Sauce

Enjoy flavor-packed Japanese Katsu Bowls topped with crispy breaded cutlets and a luscious tonkatsu sauce, perfect for a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 700
Ingredients Method Notes

Ingredients
  

For the Chicken Katsu
  • 4 pieces boneless chicken thighs or your protein of choice
  • 1 cup panko breadcrumbs
  • 1 cup all-purpose flour
  • 2 pieces eggs, beaten
  • to taste Salt and pepper for seasoning
  • for frying amount Vegetable oil approximately 1/4 inch in skillet
For Assembly
  • 4 servings cooked white rice enough to serve
  • to taste Fresh vegetable toppings like shredded cabbage or sliced cucumbers
  • to taste Tonkatsu Sauce available at most grocery stores or homemade

Method
 

Preparation
  1. Pat dry the chicken thighs with paper towels and season both sides with salt and pepper.
  2. Set up three separate bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
  3. Dredge each chicken thigh in flour, dip into the beaten eggs, and then coat with panko breadcrumbs, ensuring an even layer.
Cooking
  1. In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat.
  2. Once the oil is hot, carefully place the breaded chicken into the oil. Cook for about 4-5 minutes per side, or until golden brown and cooked through.
  3. Transfer the cooked Katsu to a paper towel-lined plate to drain excess oil.
Assembly
  1. On a serving plate, create a bed of fluffy white rice.
  2. Carefully slice the Katsu and lay it on top of the rice.
  3. Drizzle tonkatsu sauce generously over the chicken and add your choice of fresh vegetable toppings.

Notes

Use a deep fry thermometer to maintain oil temperature around 350°F for best results. Experiment with different proteins such as eggplant or tofu for a vegetarian option. Store leftovers separately to prevent sogginess, remaining fresh in the fridge for about 3 days.