Description
Looking for easy and healthy dinner ideas? These Japanese katsu bowls are quick and simple with crispy chicken and tonkatsu sauce! Perfect for meal prep, lunch, or a balanced dinner bowl. This is one of the best ways to enjoy a flavorful and wholesome rice bowl packed with texture and taste.
Ingredients
- 2 boneless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1/3 cup vegetable oil
- 2 cups cooked white rice
- 1 cup shredded cabbage
- 1/2 cup cucumber slices
- 1/2 cup shredded carrot
- 2 soft-boiled eggs, halved
- 2 tbsp chopped green onion
- Sesame seeds (optional)
- 1/4 cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp Dijon mustard
Instructions
- Pound chicken breasts to 1/2 inch thick and season with salt and pepper.
- Set up bowls with flour, beaten egg, and panko. Coat chicken in each step.
- Heat oil in a skillet and fry chicken 3–4 minutes per side until golden. Drain on paper towels.
- In a saucepan, mix ketchup, Worcestershire, soy sauce, sugar, and mustard. Simmer 5 minutes.
- Slice chicken and prepare rice bowls with rice, cabbage, carrots, cucumbers, and egg.
- Top with chicken, drizzle with sauce, and garnish with green onions and sesame seeds.
Notes
- Double-coat chicken in egg and panko for extra crispiness.
- Use pork or tofu for variety.
- Store tonkatsu sauce in the fridge for up to a week.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese