Irresistibly Crunchy Crispy Japanese Katsu Bowls Recipe

Experience the magic of crispy Japanese Katsu Bowls, a delightful combination of crunch, flavor, and versatility.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: High Protein Dinner

Cuisine: Japanese

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cutlets

4 pieces boneless chicken or pork cutlets pounded thin for even cooking and maximum crunch
1 cup all-purpose flour helps the egg adhere to the cutlets
2 large eggs beaten; acts as a binding agent
1.5 cups panko breadcrumbs provides signature crunchy texture

For Cooking

vegetable oil enough for frying; should be hot

For Serving

2 cups steamed rice fluffy base complements cutlets
1 cup shredded cabbage adds fresh crunch
0.25 cup sliced scallions for a hint of onion flavor
katsu sauce to drizzle generously for flavor
sesame seeds optional garnish for extra flavor

Equipment

skillet
Rice cooker
shallow dishes

Method

Step-by-Step Instructions

Prepare the Cutlets by lightly pounding them to an even thickness of about ½ inch.
Set Up the Breading Station with flour, beaten eggs, and seasoned panko breadcrumbs.
Fry the Cutlets in a large skillet with heated vegetable oil until golden brown.
Steam the Rice until fluffy and tender.
Prepare the Garnishes by shredding cabbage and slicing scallions.
Assemble the Bowls starting with steamed rice, topped with cutlets and drizzled with katsu sauce.
Add Optional Sides like pickled vegetables or miso soup if desired.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 130mgSodium: 800mgPotassium: 550mgFiber: 2gSugar: 4gVitamin A: 300IUVitamin C: 15mgCalcium: 20mgIron: 2mg

Notes

For best results, ensure the cutlets are of even thickness and the oil is hot before frying to avoid greasiness.

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