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Crispy Japanese Katsu Bowls

Crispy Japanese Katsu Bowls
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Crispy Japanese Katsu Bowls offer a perfect harmony of textures and flavors, featuring golden-fried breaded cutlets paired with fluffy sticky rice and fresh crunchy vegetables, all drizzled with tangy katsu sauce. This wholesome, satisfying dish is quick to prepare, customizable, and brings authentic Japanese comfort food to your table.

Ingredients

Scale

For the Katsu Cutlets

  • 1 lb chicken or pork cutlets, fresh and tender
  • 1 cup panko breadcrumbs (use gluten-free if needed)
  • 2 large eggs, beaten (egg wash)
  • 1/2 cup all-purpose flour (or gluten-free flour alternative)
  • Vegetable or canola oil for frying (neutral oil with high smoke point)

For the Rice

  • 2 cups short-grain rice
  • 2 1/4 cups water (for cooking rice)

For the Vegetables and Toppings

  • 1 cup shredded cabbage
  • 1/2 cup julienned carrots
  • 1/2 cup cucumber slices
  • Katsu sauce, for drizzling (store-bought or homemade)
  • Optional garnishes: thinly sliced green onions, sesame seeds, chopped fresh cilantro

Instructions

  1. Prepare the Rice: Rinse 2 cups of short-grain rice under cold water until the water runs clear to remove excess starch. Cook according to package instructions, using about 2 1/4 cups of water. Fluffy, sticky rice is essential as the base of the bowl.
  2. Bread the Cutlets: Pat the chicken or pork cutlets dry with paper towels. Lightly coat each piece in flour, then dip into the beaten eggs, and finally press firmly into panko breadcrumbs to coat evenly for a golden, crispy crust.
  3. Chill the Cutlets: Refrigerate the breaded cutlets for at least 15 minutes to help the coating set and adhere better during frying.
  4. Heat the Oil: In a deep pan, heat vegetable or canola oil to 350°F (175°C). Use a thermometer to maintain the temperature to avoid greasy or burnt cutlets.
  5. Fry the Cutlets: Carefully fry each breaded cutlet about 3-4 minutes per side until golden brown and cooked through. Place fried cutlets on a wire rack to drain excess oil and retain crispiness.
  6. Slice the Cutlets: Let the cutlets rest for a few minutes after frying to retain juices and warmth, then slice into strips for serving.
  7. Assemble the Bowl: Place a generous scoop of steamed rice in each bowl. Arrange sliced katsu cutlets on top. Surround with shredded cabbage, julienned carrots, and cucumber slices. Drizzle with katsu sauce for a tangy, savory finish.
  8. Add Garnishes: Sprinkle thinly sliced green onions, sesame seeds, or fresh cilantro on top, if desired, to add color and complementary flavors.

Notes

  • Use fresh panko breadcrumbs for a lighter, crunchier crust.
  • Monitor oil temperature closely to ensure crispy, non-greasy cutlets.
  • Use a wire rack to drain fried cutlets instead of paper towels to maintain their crispiness.
  • Let the cutlets rest before slicing to keep them juicy and warm.
  • For a gluten-free version, substitute gluten-free panko and flour.
  • Baking is an alternative method for a healthier option, but expect less crispiness; broil at the end for extra crunch.

Nutrition

Keywords: katsu bowl, Japanese cuisine, crispy cutlets, fried chicken, pork katsu, panko, rice bowl, gluten-free, comfort food, easy dinner

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