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Japanese Katsu Bowls with Tonkatsu Sauce

Savor Japanese Katsu Bowls with Tangy Tonkatsu Sauce Today

Delight in Japanese Katsu Bowls with Tonkatsu Sauce, a crowd-pleasing dish showcasing crispy chicken or tofu over rice.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Japanese
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken or Tofu
  • 4 pieces Boneless, skinless chicken breasts Substitute with firm tofu for vegetarian option
For the Breading
  • 1 cup All-purpose flour Gluten-free flour for a gluten-free variant
  • 2 large Eggs Use water and cornstarch for a vegan option
  • 2 cups Panko breadcrumbs Regular breadcrumbs can provide a denser texture
For Frying
  • 1 cup Vegetable oil Can substitute with canola or peanut oil
For the Tonkatsu Sauce
  • 1/2 cup Soy sauce Use tamari for a gluten-free option
  • 1/4 cup Mirin Blend white wine with sugar as a substitute if needed
  • 1/4 cup Ketchup
  • 1 tablespoon Worcestershire sauce Opt for vegan Worcestershire for a plant-based version
  • 1 tablespoon Sugar Brown sugar for a richer taste

Equipment

  • skillet
  • Shallow dishes
  • whisk
  • bowl
  • Paper Towels

Method
 

Preparation
  1. Slice the chicken breasts into even pieces, about ¾ inch thick.
  2. Create a coating station with flour, beaten eggs, and panko breadcrumbs.
  3. Dredge each piece of chicken (or tofu) in flour, then coat with eggs, followed by panko breadcrumbs.
Cooking
  1. Heat vegetable oil in a skillet over medium heat.
  2. Fry the breaded chicken pieces for about 3-4 minutes on each side until golden brown.
  3. Prepare the tonkatsu sauce by whisking soy sauce, mirin, ketchup, Worcestershire sauce, and sugar.
  4. Assemble the bowls with rice, topped with chicken or tofu, and drizzle the tonkatsu sauce over.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 120mgSodium: 1000mgPotassium: 800mgFiber: 2gSugar: 8gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze the breaded items separately for up to 2 months.

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