Ingredients
Scale
- 2 boneless chicken breasts (or beef loin)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- Vegetable oil for frying
- 2 cups Japanese short-grain rice
- ¼ cup tonkatsu sauce
- Salt and pepper, to taste
- 2 ½ cups water
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 cup shredded cabbage
- 2 green onions, sliced
- Sesame seeds, for garnish
- Pickled ginger (optional)
Instructions
- Rinse the rice under cold water until clear. Soak in water for 30 minutes.
- In a saucepan, bring soaked rice to a boil; then reduce heat and simmer for 15 minutes. Let it sit covered for another 10 minutes.
- Mix rice vinegar, sugar, and salt in a bowl until dissolved; then gently fold into the cooked rice.
- Pound chicken to an even thickness, season with salt and pepper, and set up a breading station with flour, eggs, and panko.
- Dredge chicken in flour, dip in eggs, then coat with panko breadcrumbs.
- Heat oil in a skillet over medium heat; fry chicken for about 4–5 minutes on each side until golden brown.
- Mix tonkatsu sauce ingredients in a bowl before serving over rice topped with sliced katsu.
- Serve rice on each plate; top with sliced katsu, shredded cabbage, green onions, and sprinkle with sesame seeds. Drizzle with prepared sauce; garnish with pickled ginger if desired.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 685
- Sugar: 3g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 7g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 84g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 185mg