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Crispy Japanese Katsu Bowls

Crispy Japanese Katsu Bowls
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Crispy Japanese Katsu Bowls feature tender, golden-fried cutlets coated in a crunchy panko breadcrumb crust, served over fluffy steamed rice and drizzled with a flavorful katsu sauce. This comforting and versatile dish offers unbeatable crunch, simple ingredients, and customizable protein options, perfect for an indulgent yet approachable meal.

Ingredients

Scale

Proteins

  • Boneless, thin-cut chicken or pork cutlets (about 1/2 inch thick)
  • Optional: firm tofu or shrimp for variations

Breading

  • Flour (for dusting)
  • 2–3 eggs, lightly beaten
  • Panko breadcrumbs, lightly seasoned with salt and pepper

Base and Sauce

  • Steamed white rice, fluffy and warm
  • Katsu sauce (blend of Worcestershire sauce, ketchup, soy sauce, and mirin or sugar)

Frying

  • Vegetable oil with high smoke point (for frying)

Optional Garnishes

  • Shredded cabbage
  • Sliced scallions
  • Pickled ginger
  • Sesame seeds

Instructions

  1. Prepare Your Cutlets: Lightly pound chicken or pork cutlets to an even thickness, about 1/2 inch, ensuring they cook evenly and remain juicy.
  2. Set Up Your Breading Station: Arrange three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs seasoned with salt and pepper.
  3. Bread the Cutlets: Dredge each cutlet in flour, shaking off excess, then dip into beaten eggs, and finally coat thoroughly with panko breadcrumbs for maximum crispiness.
  4. Fry to Golden Perfection: Heat vegetable oil over medium-high heat and fry cutlets for 3-4 minutes per side until golden brown and cooked through. Drain on paper towels to remove excess oil.
  5. Prepare the Rice and Garnishes: While frying, steam white rice to fluffy perfection and prepare fresh garnishes such as shredded cabbage and sliced scallions.
  6. Assemble the Bowl: Place a scoop of steamed rice in each bowl, top with sliced crispy cutlet, drizzle generously with katsu sauce, and finish with your choice of fresh garnishes for a flavorful and textured dish.

Notes

  • Pat cutlets dry before breading to help coating stick better.
  • Maintain medium-high oil temperature for even cooking and crispiness.
  • Fry cutlets in batches to avoid overcrowding and maintain heat.
  • Allow cutlets to rest a few minutes after frying to lock in juices and keep coating intact.
  • Homemade katsu sauce is preferred for fresher flavor and adjustable sweetness/tanginess.

Nutrition

Keywords: Japanese katsu bowl, crispy katsu, panko cutlets, fried chicken, pork katsu, comfort food, katsu sauce

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