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Katsu Bowls with Tonkatsu Sauce

Crispy chicken or beef cutlets served over rice, drizzled with rich tonkatsu sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Japanese
Calories: 600
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked rice Make according to package instructions.
  • 2 pieces chicken cutlets (or beef cutlets for a twist) Ensure they are halal.
  • 1 cup panko breadcrumbs
  • 1 piece egg (beaten)
  • to taste salt and pepper For seasoning cutlets.
  • as needed tablespoons oil for frying
  • 1/4 cup tonkatsu sauce
  • as needed green onions (for garnish) Chopped.

Method
 

Preparation
  1. Start by cooking your rice according to package instructions. Keep it warm while you get busy with the cutlets.
  2. Take your chicken (or beef) cutlets and season them with salt and pepper on both sides for that extra flavor kick.
  3. In one bowl, place the beaten egg. In another, spread out the panko breadcrumbs.
  4. Dip each cutlet into the egg, ensuring it’s well-coated, then dredge it in panko breadcrumbs. Press gently to ensure the breadcrumbs stick.
  5. In a frying pan, heat sufficient oil over medium heat. You want enough to submerge the bottom of the cutlets.
  6. Once the oil is hot, carefully place the breaded cutlets in the pan. Cook for about 3-4 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
  7. In a serving bowl, place a generous amount of cooked rice, slice the crispy cutlets, and arrange them on top. Drizzle with tonkatsu sauce and garnish with chopped green onions.
  8. Enjoy your Katsu Bowls with Tonkatsu Sauce fresh and hot!

Notes

If looking for alternatives, use eggplant slices instead of meat for a vegetarian option. Cook cutlets in batches to avoid overcrowding, achieving the perfect crunch.