Name: Japanese Katsu Bowls with Tonkatsu Sauce Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs); 1 cup panko breadcrumbs; 2 large eggs; 1 cup all-purpose flour; Vegetable oil (for frying, about 1/4 inch depth); 4 tbsp low-sodium soy sauce; 2 tbsp mirin or rice vinegar; 2 tbsp brown sugar; A splash of water (about 2 tbsp); 4 cups cooked white or brown rice; Green onions (for garnish); Sesame seeds (for garnish)

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Introduction

Japanese Katsu Bowls with Tonkatsu Sauce are a delicious and satisfying meal featuring crispy fried chicken served over rice and drizzled with a savory-sweet sauce. This recipe is perfect for a comforting dinner that feels both special and easy to prepare at home.

A close-up view of a white bowl filled with three layers: the bottom layer is white steamed rice with soft and fluffy texture, the middle layer is several pieces of crunchy golden-brown breaded chicken arranged side by side, and the top layer is a shiny dark brown sauce drizzled over the chicken, garnished with small chopped green onions evenly spread. Black chopsticks held by a woman's hand are about to pick up one piece of chicken. The bowl is placed on a white marbled surface in soft natural light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts (about 1.5 lbs)
1 cup panko breadcrumbs
2 large eggs
1 cup all-purpose flour
4 tbsp low-sodium soy sauce
2 tbsp mirin or rice vinegar
2 tbsp brown sugar
Vegetable oil (for frying)
4 cups cooked white or brown rice
Green onions and sesame seeds (for garnish)

Instructions

Step 1: Place each chicken breast between plastic wrap and pound to about 1/2 inch thick for even cooking.
Step 2: Set up three bowls—one with flour, one with whisked eggs, and one with panko breadcrumbs. Coat each chicken breast in flour, dip in egg, then coat thoroughly with panko.
Step 3: In a skillet over medium heat, add vegetable oil to cover the bottom about 1/4 inch deep. Heat until shimmering and around 350°F (175°C).
Step 4: Carefully place the coated chicken in hot oil and cook for 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
Step 5: In a bowl, mix together soy sauce, mirin (or rice vinegar), brown sugar, and a splash of water until combined to make the tonkatsu sauce.
Step 6: Serve warm cooked rice in bowls topped with sliced fried chicken. Drizzle with tonkatsu sauce and garnish with green onions and sesame seeds.

Tips & Variations

For a lighter option, bake the breaded chicken at 425°F (220°C) for 20-25 minutes instead of frying.
Try using pork cutlets instead of chicken for a traditional tonkatsu experience.
Add shredded cabbage or steamed vegetables to your bowl for extra crunch and nutrition.

Storage

Store leftover fried chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in an oven or toaster oven at 350°F (175°C) to retain crispiness. Prepare fresh rice when serving for best texture.

How to Serve

A white bowl filled with white sticky rice as the base layer, topped with several pieces of golden-brown breaded fried chicken cut into strips arranged neatly in a fan shape, each piece covered partially with a thick, shiny dark brown sauce. Thinly sliced green onions and shredded nori leaves are sprinkled on top for garnish. A pair of black chopsticks is holding one piece of chicken above the bowl. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vinegar instead of mirin?

Yes, you can substitute rice vinegar or regular vinegar with a little extra sugar to mimic the sweetness of mirin, but the flavor will be slightly different.

How do I know when the oil is hot enough for frying?

Heat the oil until it shimmers and test by dropping a small piece of panko into the oil. If it sizzles immediately and rises to the surface, the oil is ready.