Print

Crispy Japanese Katsu Bowls

Crispy Japanese Katsu Bowls
Print Recipe

Crispy Japanese Katsu Bowls are a quick, flavorful, and comforting meal featuring breaded and fried chicken or pork cutlets served over fluffy white rice with fresh cabbage or lettuce, drizzled with tangy katsu sauce. This easy-to-make dish offers a perfect balance of crunchy textures and savory-sweet flavors, ideal for busy weeknights and customizable for various dietary preferences.

Ingredients

Scale

Proteins

  • 4 chicken or pork cutlets, thinly sliced (about 1/2 inch thick)

Breading Station

  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups panko breadcrumbs

Base and Vegetables

  • 4 cups cooked white rice
  • 2 cups cabbage or shredded lettuce

Sauces and Oils

  • 1/2 cup katsu sauce
  • Vegetable oil, for frying (about 1-2 cups as needed)

Optional Garnishes

  • Toasted sesame seeds
  • Thinly sliced scallions
  • Pickled ginger

Instructions

  1. Prepare the Cutlets: Pound chicken or pork cutlets evenly thin to about 1/2 inch thickness to ensure quick, juicy cooking and a crispy crust.
  2. Set Up Your Breading Station: Arrange three shallow dishes: one with all-purpose flour, one with beaten eggs, and one filled with panko breadcrumbs for the wet-dry-wet breading method.
  3. Bread the Cutlets: Dredge each cutlet first in flour, shaking off any excess. Then dip into the beaten eggs, followed by coating thoroughly with panko crumbs, pressing lightly for a firm cling.
  4. Fry to Golden Perfection: Heat vegetable oil in a skillet over medium-high heat. Fry cutlets for 3-4 minutes per side until golden brown and crispy. Drain on paper towels to remove excess oil.
  5. Assemble Your Bowl: Place a generous portion of cooked white rice in each bowl. Top with shredded cabbage or lettuce, then slice the crispy cutlets and lay them on top. Drizzle with katsu sauce evenly.

Notes

  • Keep the frying oil temperature between 350-375°F to ensure crispiness without excessive greasiness.
  • Pat cutlets dry before breading for better crust adhesion and even crisping.
  • Use fresh panko breadcrumbs to avoid soggy coating.
  • Fry in batches to avoid overcrowding the pan which can lower the oil temperature and cause steaming.
  • Allow cutlets to rest for a minute before slicing to keep juices locked inside.

Nutrition

Keywords: katsu bowl, Japanese katsu, crispy cutlets, panko chicken, panko pork, quick Japanese meal, crispy katsu

Find it online: https://recipesbykaeli.com/crispy-japanese-katsu-bowls/