Name: Japanese Katsu Bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 2 boneless skinless chicken breasts; Salt and pepper, to taste; 1/2 cup all-purpose flour; 2 large eggs, beaten; 1 cup panko breadcrumbs; Oil for frying; 1/4 cup ketchup; 2 tablespoons Worcestershire sauce; 1 tablespoon soy sauce; 1 tablespoon mirin or rice vinegar; 1 teaspoon sugar; 1/2 teaspoon garlic powder; 1/2 teaspoon ground ginger; 2 cups cooked white rice; 1 cup shredded cabbage; 1/2 cup sliced cucumber; 1/2 avocado, sliced; 1 tablespoon sesame seeds; 2 green onions, thinly sliced; Optional: pickled ginger or radishes

Crispy, golden panko-crusted chicken, nestled on a bed of fluffy rice, with crunchy cabbage, cool cucumber, creamy avocado, and a generous drizzle of sweet-savory katsu sauce—this Japanese Katsu Bowl is a comforting, flavor-packed meal I turn to when I want something satisfying yet balanced. Inspired by traditional tonkatsu, it brings together texture and umami in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken Katsu

2 boneless skinless chicken breasts

Salt and pepper, to taste

1/2 cup all-purpose flour

2 large eggs, beaten

1 cup panko breadcrumbs

Oil for frying

For the Katsu Sauce:

1/4 cup ketchup

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 tablespoon mirin or rice vinegar

1/2 teaspoon garlic powder

1 teaspoon sugar

1/2 teaspoon ground ginger

For the Bowls:

2 cups cooked white rice

1 cup shredded cabbage

1/2 cup sliced cucumber

1/2 avocado, sliced

1 tablespoon sesame seeds

2 green onions, thinly sliced

Optional: pickled ginger or radishes

Directions

I start by pounding the chicken breasts to an even thickness—about 1/2 inch—so they cook evenly. After seasoning with salt and pepper, I dredge them in flour, dip them in beaten egg, then coat them with panko breadcrumbs for that signature crunch.

In a large skillet, I heat oil over medium-high heat and fry the chicken until golden brown and cooked through—about 3-4 minutes per side. Then I set them on paper towels to drain any excess oil.

While the chicken rests, I make the katsu sauce by combining all the sauce ingredients in a small saucepan over medium heat. I let it simmer for 2-3 minutes until it slightly thickens, then remove it from the heat.

Next, I slice the katsu into strips and begin assembling the bowls. I layer in warm cooked rice, shredded cabbage, sliced cucumber, creamy avocado, and the crispy chicken.

I finish with a generous drizzle of katsu sauce and garnish with sesame seeds and green onions. For extra tang, I sometimes add pickled ginger or radishes.

Servings and timing

Servings: 2

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Calories per serving: 540 kcal

Variations

When I want to mix things up, I swap the chicken for pork cutlets or even tofu for a vegetarian option. Sometimes I add a soft-boiled egg for richness or use brown rice instead of white for a heartier grain. For extra spice, I add a drizzle of sriracha or chili oil. This recipe also works well as a bento lunch with smaller portions.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To keep the chicken crispy, I reheat it in the oven or air fryer at 350°F for about 8-10 minutes. The sauce and rice can be reheated separately in the microwave. I wait to add avocado and fresh toppings until just before serving to maintain freshness.

FAQs

How do I keep the chicken crispy after frying?

I always place the fried chicken on a wire rack or paper towels to drain excess oil. If I’m not serving right away, I reheat it in the oven to bring back that crispy texture.

Can I make this recipe gluten-free?

Yes, I use gluten-free panko, tamari instead of soy sauce, and a gluten-free flour blend for dredging to make this bowl gluten-free.

What’s the best rice to use for Katsu Bowls?

I like using short-grain Japanese rice for authenticity, but jasmine or basmati rice works too. The key is to keep it fluffy and not overcooked.

Can I prepare the chicken katsu in advance?

Yes, I often bread the chicken and store it in the fridge for up to 24 hours before frying. It saves time and still fries up beautifully.

Is there a substitute for mirin in the sauce?

If I don’t have mirin, I use rice vinegar with a pinch of sugar. It gives a similar balance of tangy and sweet.

Conclusion

This Japanese Katsu Bowl is one of my go-to meals when I want something crispy, comforting, and packed with flavor. With its crunchy chicken, vibrant veggies, and umami-rich sauce, it’s a dish I never get tired of. Whether I’m making it for a quick dinner or prepping lunch for the next day, it always hits the spot.

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