Description
Juicy, crispy meat served over fluffy rice, drizzled with a sweet and savory Tonkatsu sauce—a satisfying weeknight meal.
Ingredients
Scale
- 2 boneless chicken breasts (or pork loin)
- 1 cup panko breadcrumbs
- 1 cup all-purpose flour
- 2 large eggs
- Salt and pepper to taste
- Vegetable oil for frying
- 2 cups cooked rice (white or brown)
- Tonkatsu sauce (homemade or store-bought)
- Green onions (optional, for garnish)
Instructions
- Prepare the Tonkatsu sauce if you’re making it from scratch by mixing 1/4 cup ketchup, 2 tablespoons soy sauce, 2 tablespoons sugar, and 1 tablespoon mirin in a small bowl. Set it aside.
- Season the chicken or pork with salt and pepper.
- Set up a breading station with flour in the first shallow dish, beaten eggs in the second, and panko breadcrumbs in the third.
- Dredge each piece of meat in the flour, then dip it into the eggs, letting excess drip off. Finally, coat it thoroughly with panko breadcrumbs, pressing gently to adhere.
- Heat about 1/4 inch of vegetable oil in a frying pan over medium-high heat. Once hot, carefully place the breaded meat into the pan. Fry for about 4-5 minutes on each side until golden brown and cooked through.
- Remove the Katsu and place it on a plate lined with paper towels to drain excess oil. Let it rest for a couple of minutes before slicing it into strips.
- Serve by spooning cooked rice into a bowl, placing the Katsu strips on top, and drizzling with Tonkatsu sauce. Garnish with chopped green onions if desired.
Notes
For an extra crispy Katsu, ensure oil is sufficiently hot before frying. Consider using tofu for a vegetarian alternative.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg
Keywords: katsu, tonkatsu, japanese food, fried chicken, rice bowl