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Ingredients
Scale
- 2 boneless chicken breasts (or pork loin, if preferred)
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- 2 cups Japanese short-grain rice
- 2 ½ cups water
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
- ¼ cup tonkatsu sauce (or store-bought if you prefer)
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon ketchup
- 1 cup shredded cabbage
- 2 green onions, sliced
- Sesame seeds, for garnish
- Pickled ginger (optional)
Instructions
- Rinse the rice under cold water until clear.
- Soak the rinsed rice in 2 ½ cups of water for 30 minutes.
- Cook the rice, bringing it to a boil, then simmer for 15 minutes.
- Prepare the rice seasoning mixture and fold it into the cooked rice.
- Pound chicken to even thickness, season with salt and pepper.
- Set up a breading station with flour, eggs, and panko.
- Bread the chicken by dredging in flour, coating in eggs, and covering with panko.
- Fry the chicken in heated oil until golden brown on both sides.
- Drain excess oil and let the chicken rest before slicing.
- Whisk together sauce ingredients in a bowl.
- Assemble the bowl with rice, katsu, cabbage, green onions, and sauce.
Notes
Ensure oil is hot enough before frying for optimal crispiness.
Using a meat thermometer helps guarantee perfectly cooked chicken.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Frying
- Cuisine: Japanese
Nutrition
- Calories: 670
- Sugar: 2
- Sodium: 800
- Fat: 30
- Saturated Fat: 5
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 70
- Fiber: 3
- Protein: 25
- Cholesterol: 150