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

Description

Crispy panko-crusted chicken served over fluffy rice with fresh vegetables and a sweet-savory katsu sauce, inspired by traditional Japanese tonkatsu. A flavorful, balanced meal perfect for weeknight dinners or meal prep.

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

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Instructions

Pound chicken breasts to an even 1/2-inch thickness and season with salt and pepper.
Dredge chicken in flour, dip in beaten eggs, and coat with panko breadcrumbs.
Heat oil in a large skillet over medium-high heat and fry chicken for 3–4 minutes per side until golden and cooked through. Drain on paper towels.
In a small saucepan, combine ketchup, Worcestershire sauce, soy sauce, mirin, sugar, garlic powder, and ginger. Simmer for 2–3 minutes until slightly thickened, then remove from heat.
Slice the fried chicken into strips.
Assemble bowls with warm rice, cabbage, cucumber, avocado, and sliced chicken.
Drizzle with katsu sauce and garnish with sesame seeds and green onions. Add pickled ginger or radishes if desired.

Notes

For extra crispiness, reheat chicken in oven or air fryer.

Customize with pork cutlets, tofu, or add a soft-boiled egg.

Use brown rice for a heartier option or short-grain rice for authenticity.

Reheat rice and sauce separately; add avocado fresh before serving.

Make gluten-free by using gluten-free panko, tamari, and flour blend.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: Japanese

Nutrition

Serving Size: 1 bowl
Calories: 540 kcal
Sugar: 7 g
Sodium: 950 mg
Fat: 22 g
Saturated Fat: 4.5 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 4 g
Protein: 30 g
Cholesterol: 145 mg