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A close-up view of crispy chicken katsu being sliced, showing the juicy interior and the golden-brown panko breadcrumb crust.

Japanese Katsu Bowl: The Crispiest, Juiciest Recipe

Create a restaurant-quality Japanese Katsu Bowl at home! This recipe delivers an incredibly crispy panko-crusted chicken or pork cutlet over fluffy rice, drizzled with tangy tonkatsu sauce. Perfect for a quick and satisfying weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Japanese
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

For the Katsu
  • 2 large boneless, skinless chicken breasts (or 4 thin-cut boneless pork chops) about 1.5 lbs total
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • 2 cups Panko breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Neutral oil for frying such as canola or vegetable oil
For Assembly
  • 4 cups cooked Japanese short-grain rice for serving
  • 1/2 cup Tonkatsu sauce store-bought or homemade
  • 1/4 cup Japanese mayonnaise optional
  • 2 tablespoons toasted sesame seeds for garnish
  • 2 scallions thinly sliced, for garnish

Equipment

  • 1 Large Skillet
  • 1 Meat Mallet
  • 1 Wire Rack
  • 3 Shallow dishes (for breading)

Method
 

  1. Place cutlets between two pieces of plastic wrap and pound to an even ½-inch thickness. Season both sides with salt and pepper.
  2. Arrange three shallow dishes: one with flour, one with the beaten eggs, and one with panko breadcrumbs.
  3. Dredge each cutlet first in flour, then dip in the egg wash, and finally press firmly into the panko to coat completely.
  4. In a large skillet, heat about 1 inch of oil over medium-high heat to 350°F (175°C).
  5. Carefully place the breaded cutlets in the hot oil. Fry for 3-4 minutes per side, until deep golden brown and cooked through. Do not overcrowd the pan.
  6. Transfer the cooked katsu to a wire rack to drain any excess oil and maintain crispiness.
  7. Slice the katsu into strips. Serve over a bed of hot steamed rice. Drizzle with tonkatsu sauce and Japanese mayonnaise (if using). Garnish with toasted sesame seeds and sliced scallions. Serve immediately.

Notes

For the crispiest katsu, ensure your oil is at the correct temperature. A thermometer is highly recommended.
Resting the fried katsu on a wire rack instead of paper towels is essential to prevent it from getting soggy.
Feel free to customize your bowl with other toppings like shredded cabbage or pickled ginger.