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Crispy Japanese Katsu Bowls

Crispy Japanese Katsu Bowls
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Crispy Japanese Katsu Bowls combine tender, juicy chicken or pork cutlets with a perfectly crunchy panko coating, served over fluffy white rice and topped with vibrant fresh garnishes and savory katsu sauce. This comforting yet fresh dish is easy to prepare, customizable, and delivers an addictive blend of textures and flavors suitable for weeknight dinners or sharing with friends.

Ingredients

Scale

Proteins and Coating

  • Boneless, skinless chicken or pork cutlets – enough for 2-4 servings
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 ½ cups panko breadcrumbs
  • Vegetable oil, for frying

Base and Garnishes

  • 4 cups cooked white rice
  • 1 cup shredded cabbage
  • 2 green onions, sliced
  • Pickled ginger, for garnish
  • Katsu sauce (store-bought or homemade), about ½ cup

Instructions

  1. Prepare the Meat: Trim and pound chicken or pork cutlets to an even thickness, approximately ½ inch, to ensure quick and uniform cooking with a tender bite.
  2. Coat the Cutlets: Set up a dredging station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dust each cutlet lightly with flour, dip into the egg wash fully, then press into the panko breadcrumbs until completely coated.
  3. Fry to Crispy Perfection: Heat vegetable oil in a deep pan over medium-high heat until shimmering and about 350°F (175°C). Carefully fry each cutlet for 3-4 minutes per side, until golden brown and crispy. Remove and drain on paper towels to eliminate excess oil.
  4. Cook the Rice and Prepare Vegetables: While frying, cook the white rice according to package instructions. Prepare fresh garnishes by shredding cabbage, slicing green onions, and readying pickled ginger.
  5. Assemble the Bowl: In serving bowls, place a bed of cooked rice, slice the fried cutlets, and arrange on top. Generously drizzle katsu sauce over the cutlets and rice. Finish with shredded cabbage, green onions, and pickled ginger for vibrant color and fresh contrast.

Notes

  • Maintain oil temperature at about 350°F to ensure even frying and prevent sogginess.
  • Do not skip pounding the meat for even thickness and juiciness.
  • Use fresh panko breadcrumbs for maximum crunch.
  • Drain fried cutlets thoroughly on a wire rack or paper towels to keep crispiness.
  • Homemade katsu sauce enhances flavor but store-bought works well for convenience.

Nutrition

Keywords: Crispy katsu bowl, Japanese katsu, chicken katsu, pork katsu, panko crust, Japanese comfort food

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