Description
Japanese Katsu Bowls with Tonkatsu Sauce feature crispy breaded chicken thighs fried golden brown and served over fluffy sushi rice. Topped with a savory, tangy homemade tonkatsu sauce made from soy sauce, Worcestershire, ketchup, and optional mirin for a perfect balance. Garnished with fresh green onions, this meal combines textures and flavors for a satisfying Japanese-inspired dish.
Ingredients
- 1 lb boneless chicken thighs
- 1 cup panko breadcrumbs
- 2 large eggs
- 1 cup all-purpose flour
- ½ cup tonkatsu sauce
- 1 cup sushi rice
- 2 green onions, chopped
- Vegetable oil for frying
- 3 tbsp low-sodium soy sauce
- 1 tbsp Worcestershire sauce
- 2 tbsp ketchup
- 1 tsp mirin (optional)
Instructions
- Rinse sushi rice until water runs clear. Combine with 1.5 cups water in a saucepan, bring to a boil, then cover and simmer for 18-20 minutes.
- Set up a breading station with flour, beaten eggs, and panko in separate bowls.
- Dredge chicken in flour, dip in eggs, then coat with panko.
- Heat vegetable oil in a skillet over medium-high heat.
- Fry chicken for 4-5 minutes per side until golden brown.
- Mix soy sauce, Worcestershire sauce, ketchup, and mirin to make the tonkatsu sauce.
- Fluff the rice and divide it among bowls.
- Slice the fried chicken and place it on top of the rice.
- Drizzle with tonkatsu sauce and garnish with chopped green onions.
Notes
For substitutions, chicken breasts can be used instead of thighs, though thighs remain juicier. Panko breadcrumbs provide essential crispiness; substitute with regular breadcrumbs for a softer crust. Tonkatsu sauce can be stored refrigerated up to 1 week. Make rice ahead and reheat with a splash of water to maintain fluffiness. Avoid overcrowding the pan to keep chicken crispy. Monitor oil temperature to prevent sogginess or burning.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese