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Japanese Katsu Bowls: A Delicious Guide to Making Authentic Katsu at Home

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Savor the flavors of homemade Chicken Katsu, featuring crispy, golden-brown chicken served over seasoned Japanese rice. Accompanied by a tangy sauce and fresh toppings, this dish offers a delightful combination of textures and tastes, perfect for a comforting meal.

Ingredients

Scale
  • 2 boneless chicken breasts (or pork loin, if preferred)
  • Salt and pepper, to taste
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • Vegetable oil, for frying
  • 2 cups Japanese short-grain rice
  • 2 ½ cups water
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • ¼ cup tonkatsu sauce (or store-bought if you prefer)
  • 1 tablespoon soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon ketchup
  • 1 cup shredded cabbage
  • 2 green onions, sliced
  • Sesame seeds, for garnish
  • Pickled ginger, for serving (optional)

Instructions

  1. Rinse the rice in a fine-mesh strainer under cold water until the water runs clear.
  2. Transfer the rinsed rice to a medium saucepan and add 2 ½ cups of water. Soak for 30 minutes.
  3. Cover the saucepan and bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 15 minutes without lifting the lid.
  4. Turn off the heat and let the rice sit, covered, for another 10 minutes.
  5. In a small bowl, mix together rice vinegar, sugar, and salt. Microwave for about 20 seconds until the sugar dissolves.
  6. Transfer the rice to a large bowl and gently fold in the vinegar mixture. Set aside.
  7. Place chicken breasts between two sheets of plastic wrap and pound to an even thickness of about ½ inch.
  8. Season both sides of the chicken with salt and pepper.
  9. Set up a breading station with flour in one dish, beaten eggs in another, and panko breadcrumbs in a third.
  10. Dredge each chicken piece in flour, dip in eggs, and coat with panko breadcrumbs, pressing gently to adhere.
  11. Heat about ½ inch of vegetable oil in a large skillet over medium heat. Test the oil with a small piece of bread; it should sizzle.
  12. Carefully place the breaded chicken in the hot oil, cooking in batches if necessary. Fry for 4-5 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/75°C).
  13. Transfer the cooked katsu to a paper towel-lined plate to drain excess oil.
  14. Serve the katsu over the seasoned rice, topped with shredded cabbage, sliced green onions, and a sprinkle of sesame seeds. Drizzle with the sauce made from tonkatsu sauce, soy sauce, Worcestershire sauce, and ketchup. Add pickled ginger on the side if desired.

Notes

  • You can substitute chicken with pork loin for a different flavor.
  • Adjust the seasoning in the rice to your preference.
  • For a crunchier katsu, double-dip in the egg and breadcrumbs.

Find it online: https://psrecipeswillow.com/2025/05/japanese-katsu-bowls/