Crispy Katsu Rice Bowls (Print Version)
# Ingredients:
→ For the Katsu
01 -
2 boneless chicken breasts or pork loin cutlets, pounded to ½-inch thickness
02 -
1 cup panko breadcrumbs
03 -
½ cup all-purpose flour
04 -
2 large eggs, beaten
05 -
Salt and pepper, to taste
06 -
Vegetable or canola oil for frying
→ For the Bowl
07 -
3 cups cooked white rice (sushi rice works best)
08 -
Fresh parsley or green onions for garnish (optional)
→ For Homemade Tonkatsu Sauce
09 -
3 tbsp ketchup
10 -
2 tbsp Worcestershire sauce
11 -
1 tbsp soy sauce
12 -
1 tsp sugar
# Instructions:
01 -
Pound chicken or pork to about ½-inch thickness and season both sides with salt and pepper.
02 -
Arrange three shallow bowls: add flour to the first, beaten eggs to the second, and panko breadcrumbs to the third.
03 -
Dredge each cutlet in flour, then dip in egg, and finally coat with panko, pressing gently so the breadcrumbs stick well.
04 -
Pour oil into a large frying pan about ½-inch deep and heat over medium-high until it reaches about 350°F.
05 -
Fry the cutlets for 3-4 minutes per side for chicken (or 2-3 minutes for pork) until golden brown and cooked through. Place on paper towels to drain excess oil.
06 -
In a small bowl, mix together ketchup, Worcestershire sauce, soy sauce, and sugar until well combined. Adjust sweetness to your liking.
07 -
Cut the katsu into strips and arrange over a bowl of hot rice. Drizzle generously with tonkatsu sauce and sprinkle with chopped parsley or green onions if desired.
# Notes:
01 -
The katsu should be golden brown and crispy on the outside and juicy on the inside.
02 -
For an authentic experience, serve with shredded cabbage on the side.
03 -
Store-bought tonkatsu sauce works great if you're short on time.