Japanese Katsu Bowls with Tonkatsu Sauce: Crispy Comfort in a Bowl

These Japanese Katsu Bowls with Tonkatsu Sauce offer a deliciously crispy, savory meal that combines the crunch of breaded chicken with the tangy sweetness of homemade tonkatsu sauce. The crispy chicken katsu is perfectly complemented by the rich, umami-packed sauce, which adds a balance of sweetness and savoriness to the dish. Served over a bed of steamed rice, this bowl is filling and comforting. The crispy texture of the katsu pairs beautifully with the soft, fluffy rice, and the tonkatsu sauce ties all the flavors together. You can substitute the chicken with pork for a more traditional katsu experience, or opt for tofu for a vegetarian version. Best enjoyed for lunch or dinner, this dish is guaranteed to satisfy your craving for crispy, flavorful comfort food.

Ingredients

• 2 boneless, skinless chicken breasts
  
  

• 1 cup all-purpose flour
  
  

• 2 large eggs, beaten
  
  

• 1 1/2 cups panko breadcrumbs
  
  

• 2 tablespoons vegetable oil (for frying)
  
  

• 2 cups cooked white rice (for serving)
  
  

For the Tonkatsu Sauce:

• 1/4 cup ketchup
  
  

• 2 tablespoons soy sauce
  
  

• 1 tablespoon Worcestershire sauce
  
  

• 1 tablespoon mirin
  
  

• 1 teaspoon Dijon mustard
  
  

• 1 teaspoon honey
  
  

• 1/2 teaspoon ground ginger
  
  

• 1/4 teaspoon garlic powder
  
  

Directions

1. Start by preparing the tonkatsu sauce. In a small bowl, whisk together the ketchup, soy sauce, Worcestershire sauce, mirin, Dijon mustard, honey, ground ginger, and garlic powder until smooth. Set aside.
   
   

2. Prepare the chicken breasts by trimming any excess fat. Use a meat mallet to gently pound them to an even thickness for quicker cooking.
   
   

3. Set up a breading station with three shallow dishes. In the first dish, place the flour. In the second dish, beat the eggs. In the third dish, place the panko breadcrumbs.
   
   

4. Dredge each chicken breast in the flour, making sure it is fully coated. Dip it into the beaten eggs, then coat it in the panko breadcrumbs, pressing gently to ensure the breadcrumbs stick.
   
   

5. Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, add the breaded chicken breasts and cook for 3-4 minutes per side, or until golden brown and crispy. Remove the chicken from the skillet and let it rest for a few minutes.
   
   

6. Slice the chicken into strips and place it on a bowl of steamed rice.
   
   

7. Drizzle the tonkatsu sauce generously over the sliced chicken and rice. Serve immediately and enjoy!
   
   

Nutritional Value (per serving)

• Calories: 530 kcal
  
  

• Protein: 34g
  
  

• Fat: 20g
  
  

• Carbohydrates: 55g
  
  

• Fiber: 2g
  
  

• Sugar: 10g
  
  

• Sodium: 800mg