Description
Japanese Katsu Bowls with Tonkatsu Sauce are a delightful fusion of crispy, golden chicken and savory sauce that brings joy to every meal. This dish features tender chicken thighs coated in crunchy panko breadcrumbs, served over fluffy rice and topped with fresh cabbage and green onions. Perfect for busy weeknights or weekend gatherings, these bowls promise to satisfy your cravings and create unforgettable dining experiences.
Ingredients
Scale
- 1 lb boneless chicken thighs
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/3 cup tonkatsu sauce
- 1/2 cup vegetable oil (for frying)
- 2 cups cooked white rice
- 1/4 cup sliced green onions
- 1 cup shredded cabbage
- 2 tbsp low-sodium soy sauce
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp sugar or honey
- 1 tsp mirin (optional)
Instructions
- Pat dry the chicken thighs and season lightly.
- Dredge each thigh in flour, dip in beaten eggs, then coat with panko breadcrumbs.
- Heat vegetable oil in a skillet over medium heat until shimmering.
- Fry chicken for about 5–6 minutes on each side until golden brown and cooked through.
- While frying, combine soy sauce, ketchup, Worcestershire sauce, sugar/honey, and mirin in a bowl for the tonkatsu sauce.
- Serve the crispy katsu over warm rice, topped with shredded cabbage, sliced green onions, and generous drizzles of tonkatsu sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 570
- Sugar: 5g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 110mg
Keywords: For extra crunch, double-coat the chicken with flour and panko. You can substitute chicken with pork or tofu for variations. Store leftovers in an airtight container for up to three days; reheat gently to maintain crispiness.