Katsu Rice Bowls (Print)
Crunchy golden meat on fluffy rice topped with tangy-sweet sauce - hearty comfort food you can make in 30 minutes.
# Ingredients:
→ Cutlet Layer
01 -
2 pieces of chicken breast or pork loin, flattened to about half an inch thickness
02 -
A pinch of salt and pepper for seasoning
→ Coating Steps
03 -
1/2 cup plain flour
04 -
1 cup panko crumbs
05 -
2 eggs, whisked until smooth
→ Bowl Additions
06 -
White rice (about 3 cups cooked, sushi rice works best)
07 -
Cooking oil (vegetable or canola recommended)
08 -
Optional garnish: fresh parsley or chopped green onion
→ Katsu Sauce Mix
09 -
3 tablespoons ketchup
10 -
2 tablespoons Worcestershire
11 -
1 tablespoon soy sauce
12 -
1 teaspoon granulated sugar
# Steps:
01 -
Lightly coat both sides of the flattened meat with salt and pepper for seasoning.
02 -
Set out three bowls in a row: one with flour, another with whisked eggs, and the third with panko crumbs.
03 -
Dust each cutlet with flour, dunk it in the egg, and press into the panko crumbs until it's fully covered.
04 -
Warm the frying oil over medium-high heat in a deep pan until it’s about 350°F (175°C).
05 -
For pork, fry for about 2-3 minutes on each side. For chicken, 3-4 minutes per side works well. They're ready when they're golden and cooked through. Lay them on paper towels to soak up extra oil.
06 -
Combine ketchup, soy sauce, Worcestershire, and sugar in a small bowl to make the sauce. Tweak the sweetness if you like.
07 -
Scoop rice into each bowl, lay sliced katsu on top, and pour the sauce generously. Add parsley or green onions for extra flavor.
# Additional Notes:
01 -
Using a meat mallet will help flatten the meat evenly for better frying.
02 -
If you prefer, ready-made tonkatsu sauce is a quick substitute.
03 -
Try serving this with a side of shredded cabbage for a traditional touch.