Ingredients
Scale
- 2 Chicken breasts, boneless
- 1 cup Cabbage
- 2 Green onions
- 1 Pickled ginger
- 2 Eggs, large
- 1 tsp Ketchup
- 1 tbsp Soy sauce
- 1/4 cup Tonkatsu sauce
- 1 tsp Worcestershire sauce
- 2 cups Japanese short grain rice
- 1 cup All-purpose flour
- 1/2 tsp Salt
- Salt and pepper to taste
- 1 tbsp Sesame seeds
- 1 tbsp Sugar
- 1 tbsp Rice vinegar
- 1 Vegetable oil
- 1 cup Panko breadcrumbs
- 2 1/2 cups Water
Instructions
- Rinse the Japanese short grain rice under cold water until the water runs clear. Combine the rice and 2 1/2 cups water in a pot, bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes until cooked.
- Season the chicken breasts with salt and pepper.
- Set up a breading station with three bowls: one for flour, one for beaten eggs, and one for panko breadcrumbs. Dip each chicken breast in flour, then egg, and finally coat with panko breadcrumbs.
- Heat vegetable oil in a deep skillet over medium heat. Fry the breaded chicken until golden brown and cooked through, about 4-5 minutes per side.
- Mix ketchup, soy sauce, Worcestershire sauce, sugar, and rice vinegar in a small bowl to prepare the tonkatsu sauce.
- Shred the cabbage and chop the green onions.
- To serve, slice fried chicken and place it over a bed of rice. Drizzle with tonkatsu sauce, and top with shredded cabbage, green onions, and pickled ginger. Sprinkle with sesame seeds.
Notes
For best results, serve hot and pair with miso soup or steamed vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 190mg
Keywords: katsu, chicken bowl, Japanese recipe, crispy chicken, tonkatsu