Description
Experience the delightful crunch of Japanese Katsu Bowls topped with rich tonkatsu sauce. Crispy breaded chicken thighs served over fluffy short-grain rice, accompanied by refreshing shredded cabbage, create a meal that is as visually appealing as it is delicious. Perfect for family dinners or impressing guests, this dish is sure to leave everyone asking for more.
Ingredients
Scale
- 1 lb boneless chicken thighs
- 1 cup panko breadcrumbs
- 2 large eggs
- 1 cup all-purpose flour
- 2 cups shredded cabbage
- 2 cups cooked short-grain rice
- 1/2 cup tonkatsu sauce
- 2 green onions, chopped
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Prepare your workspace by gathering all ingredients and tools.
- Dredge each chicken thigh in seasoned flour, dip in beaten eggs, then coat with panko breadcrumbs.
- Heat oil in a skillet over medium heat until shimmering. Fry chicken for 4-5 minutes on each side until golden brown.
- Drain excess oil on paper towels and let the chicken rest before slicing into strips.
- Serve sliced chicken over cooked rice, topped with shredded cabbage and drizzled with tonkatsu sauce. Garnish with chopped green onions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 650
- Sugar: 8g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
Keywords: - For added flavor, marinate the chicken in soy sauce and ginger before breading. - Substitute chicken thighs with pork cutlets or tofu for a vegetarian option. - Enhance your bowl by adding steamed vegetables like broccoli or carrots.