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Ingredients
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- 2 boneless chicken breasts (or pork loin)
- 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
- 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 rice under cold water until clear.
- Soak rice in 2 ½ cups of water for 30 minutes.
- Bring water to boil, then simmer covered for 15 minutes.
- Let rice sit covered for 10 minutes, then season with vinegar mixture.
- Pound chicken to ½ inch thickness and season.
- Set up breading station with flour, eggs, and panko.
- Dredge chicken in flour, dip in eggs, then coat with panko.
- Heat oil, then fry chicken for 4-5 minutes per side until golden.
- Drain and slice chicken.
- Mix tonkatsu sauce ingredients together.
- Serve rice, top with katsu, veggies, and drizzle with sauce.
Notes
Ensure oil is sufficiently heated for crispiness.
Using fresh panko breadcrumbs enhances crunch.
Consider different sauce variations for unique tastes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Fried
- Cuisine: Japanese
Nutrition
- Calories: 600
- Sugar: 6
- Sodium: 700
- Fat: 28
- Saturated Fat: 5
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 4
- Protein: 30
- Cholesterol: 165