Ingredients
Equipment
Method
- Rinse the sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 3 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed. Let it steam, covered, off the heat for 10 minutes. Fluff with a fork.2 cups uncooked sushi rice or short-grain white rice, 3 cups water
- Pat the chicken cutlets dry with paper towels. Season both sides generously with salt and freshly ground black pepper.2 boneless chicken breasts, to taste salt and freshly ground black pepper
- Prepare three shallow dishes or plates. In the first, place the all-purpose flour. In the second, whisk the eggs until well combined. In the third, place the panko breadcrumbs.1/2 cup all-purpose flour, 2 large eggs, 1 cup panko breadcrumbs
- Take each seasoned chicken cutlet and dredge it first in the flour, ensuring an even coating and shaking off any excess. Then, dip it into the beaten eggs, letting any excess drip off. Finally, coat it thoroughly with panko breadcrumbs, pressing gently to adhere them. Place the breaded cutlets on a clean plate or wire rack.2 boneless chicken breasts, 1/2 cup all-purpose flour, 2 large eggs, 1 cup panko breadcrumbs
- In a small bowl, whisk together the ketchup, Worcestershire sauce, soy sauce, mirin, and sugar until well combined. Set aside.1/4 cup ketchup, 2 tablespoons Worcestershire sauce, 1 tablespoon soy sauce, 1 tablespoon mirin (sweet rice wine), 1 teaspoon sugar
- Heat the vegetable oil in a large skillet or frying pan over medium-high heat. The oil should be hot but not smoking (around 350°F/175°C). Carefully place one or two breaded chicken cutlets into the hot oil, being careful not to overcrowd the pan. Fry for 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).1/4 cup vegetable oil, 2 boneless chicken breasts
- Once cooked, remove the katsu from the skillet and place it on a wire rack set over a baking sheet to drain off any excess oil and maintain crispiness. Repeat with the remaining cutlets.2 boneless chicken breasts
- Once slightly cooled, slice the crispy katsu cutlets into strips. This makes them easier to eat and gives them that classic Katsu presentation.2 boneless chicken breasts
- Divide the steamed sushi rice among serving bowls. Top the rice with a generous portion of shredded cabbage or lettuce. Arrange the sliced katsu over the cabbage. Drizzle generously with the prepared Tonkatsu sauce. Garnish with sliced green onions, toasted sesame seeds, and a drizzle of Japanese mayonnaise, if desired.2 cups uncooked sushi rice or short-grain white rice, cooked shredded cabbage or lettuce, 2 boneless chicken breasts, sliced green onions, toasted sesame seeds, Japanese mayonnaise (like Kewpie)
Notes
Allow cooked components to cool completely before storing. Best method for reheating for crispiness is in the oven or toaster oven.
