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Crispy Japanese Katsu Bowls

Crispy Japanese Katsu Bowls
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Crispy Japanese Katsu Bowls combine golden, crunchy breaded cutlets with fluffy Japanese rice and fresh vegetables, offering a comforting yet exciting meal with layers of texture and flavor. Perfectly crispy on the outside and tender inside, these bowls are quick to prepare, customizable to your taste, and ideal for meal prep or weeknight dinners.

Ingredients

Scale

Main Ingredients

  • 4 boneless chicken or pork cutlets (about 1/2 inch thick)
  • 1 cup panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 3 cups cooked Japanese rice
  • 1 cup finely shredded cabbage
  • 2 green onions, thinly sliced
  • 1/2 cup katsu sauce (store-bought or homemade)
  • 2 cups neutral oil (vegetable or canola) for frying

Optional Ingredients and Variations

  • Eggplant slices, tofu, or cauliflower florets for vegetarian katsu option
  • Sriracha or chili paste for spicy katsu sauce
  • Brown rice or quinoa as a rice substitute
  • Additional vegetables: carrots, cucumbers, radishes
  • Toasted sesame seeds or chopped parsley for garnish
  • Pickled ginger as a garnish

Homemade Katsu Sauce Ingredients (Optional)

  • 3 tablespoons Worcestershire sauce
  • 3 tablespoons ketchup
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar or honey

Instructions

  1. Prepare Your Ingredients: Slice the chicken or pork into cutlets about half an inch thick. Set up three shallow dishes: one with all-purpose flour, one with lightly beaten eggs, and one with panko breadcrumbs for breading.
  2. Bread the Cutlets: Coat each cutlet first with flour, shaking off any excess. Then dip it into the beaten eggs, followed by pressing it firmly into the panko breadcrumbs until well coated on all sides for an even, crisp crust.
  3. Fry Until Golden and Crispy: Heat the neutral oil in a deep pan to 350°F (175°C). Fry each breaded cutlet carefully for 3-4 minutes per side until golden brown and crispy. Remove and place on paper towels or a wire rack to drain excess oil and maintain crispness.
  4. Prepare the Rice and Vegetables: While frying, ensure the Japanese rice is cooked and fluffy. Thinly slice cabbage and chop green onions to add fresh, crunchy toppings to the bowls.
  5. Assemble Your Katsu Bowls: Place a generous serving of warm rice into each bowl, top with sliced katsu cutlets, then layer shredded cabbage and green onions. Drizzle the entire bowl with katsu sauce and enjoy immediately.

Notes

  • Use panko breadcrumbs for the lightest, crunchiest coating.
  • Maintain the frying oil temperature at 350°F (175°C) for even cooking and to prevent soggy breading.
  • Do not overcrowd the pan while frying; cook in batches to keep oil temperature consistent.
  • Rest fried cutlets on a wire rack for a few minutes to help retain crispness.
  • Make your own katsu sauce by combining Worcestershire sauce, ketchup, soy sauce, and a bit of sugar for fresher flavor and to adjust sweetness and tanginess.
  • To reheat leftovers, use an oven or air fryer at 350°F for 8-10 minutes to restore the crispy texture.

Nutrition

Keywords: Japanese katsu, crispy cutlets, katsu bowls, breaded cutlets, Japanese comfort food, easy dinner, chicken katsu, pork katsu, panko breadcrumbs

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