Description
Enjoy the crispy, golden-brown katsu paired with fluffy rice and fresh vegetables, a comforting meal that’s easy to prepare at home.
Ingredients
- 2 boneless chicken breasts (or pork loin, if preferred)
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- 2 cups Japanese short-grain rice
- 2 ½ cups water
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
- ¼ cup tonkatsu sauce (or store-bought if you prefer)
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon ketchup
- 1 cup shredded cabbage
- 2 green onions, sliced
- Sesame seeds, for garnish
- Pickled ginger (optional)
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Instructions
- 1. Rinse the rice under cold water until the water runs clear.
- 2. Transfer the rinsed rice to a saucepan, add water, and soak for 30 minutes.
- 3. Cover and bring to a boil, then reduce heat and simmer for 15 minutes without lifting the lid.
- 4. Turn off the heat and let the rice sit, covered, for another 10 minutes.
- 5. Mix rice vinegar, sugar, and salt in a bowl until dissolved, then gently fold this mixture into the rice.
- 6. Pound the chicken breasts to an even thickness of about ½ inch and season with salt and pepper.
- 7. Set up a breading station with flour, beaten eggs, and panko breadcrumbs.
- 8. Dredge chicken in flour, dip in eggs, and coat with panko.
- 9. Heat vegetable oil in a skillet and fry the chicken for 4-5 minutes on each side until golden brown and cooked through.
- 10. Drain the fried chicken on paper towels and let it rest before slicing.
- 11. Combine tonkatsu sauce, soy sauce, Worcestershire sauce, and ketchup in a bowl and mix well.
- 12. Serve the rice on a plate, top with sliced katsu, shredded cabbage, green onions, and sesame seeds. Drizzle with sauce and garnish with pickled ginger, if desired.