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Japanese Katsu Bowls with Tonkatsu Sauce

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Crispy panko‑coated chicken cutlets served over fluffy rice, drizzled with tangy‑sweet tonkatsu sauce and optional Japanese mayo for a hearty Japanese-style comfort bowl.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (or pork chops)
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 2 cups panko breadcrumbs
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ cup vegetable oil (for frying)
  • 2 cups cooked white rice
  • ¼ cup tonkatsu sauce (store‑bought or homemade)
  • 2 tbsp Japanese mayo (optional)
  • Chopped parsley or green onions for garnish

Instructions

  1. Pound the chicken to about ½″ thickness and season with salt, pepper, and garlic powder.
  2. Set up dredging stations: flour – beaten eggs – panko. Coat chicken in flour, dip in egg, press into panko until fully coated.
  3. Heat oil in a shallow pan over medium heat; fry chicken 3–4 minutes per side until golden and cooked through. Drain on a wire rack.
  4. Divide cooked rice among bowls. Slice the katsu and place on top.
  5. Drizzle with tonkatsu sauce and optional Japanese mayo. Garnish with parsley or green onions. Serve immediately.

Notes

  • Double‑coat with panko for extra crispiness.
  • Rest breaded chicken 5–10 min before frying to help coating adhere.
  • Keep oil around 350 °F (180 °C) for best texture.
  • Make sauce ahead and refrigerate up to a week.
  • For a lighter version, bake or air‑fry at 400 °F (~200 °C) for about 20 min.

Nutrition

Keywords: katsu bowl, tonkatsu sauce, chicken katsu, Japanese comfort food

Find it online: https://zesticook.com/japanese-katsu-bowls-with-tonkatsu-sauce/