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Japanese Beef Katsu Bowls

Japanese Beef Katsu Bowls
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Japanese Beef Katsu Bowls feature crispy, breaded beef cutlets fried to golden perfection, served over steamed Japanese rice and drizzled with a tangy-sweet katsu sauce. This quick and easy dish balances rich, savory flavors with a satisfying crunchy texture, perfect for a comforting lunch or dinner. Garnished with fresh green onions and sesame seeds, it’s a versatile, flavorful meal inspired by classic Japanese comfort food.

Ingredients

Scale

Beef Cutlets

  • 1 lb beef sirloin or ribeye, thinly sliced
  • Salt and pepper, to taste
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • Vegetable oil, for frying (about 1-2 cups)

Rice

  • 2 cups Japanese short-grain rice (cooked according to package instructions)

Katsu Sauce

  • 3 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tsp mirin or sugar (optional)

Garnishes (Optional)

  • 2 green onions, thinly sliced
  • 1 tsp toasted sesame seeds
  • Pickled ginger (optional)

Instructions

  1. Prepare the Beef Cutlets: Trim the beef slices to an even thickness for consistent cooking. Lightly season both sides with salt and pepper to enhance the natural flavor.
  2. Bread the Beef: Coat each piece first in flour, shaking off excess, then dip into beaten eggs, and finally press into panko breadcrumbs to form an even, crispy crust.
  3. Fry to Golden Perfection: Heat vegetable oil in a skillet over medium-high heat. Fry each breaded beef cutlet until golden brown and crispy on both sides, about 2-3 minutes per side. Drain on paper towels.
  4. Prepare the Rice: While frying, cook Japanese short-grain rice according to package instructions until fluffy and slightly sticky, creating the perfect bed for the cutlets.
  5. Assemble the Bowl: Place a generous scoop of steamed rice in a bowl, slice the fried beef cutlets and lay them neatly on top. Drizzle with katsu sauce and garnish with green onions and sesame seeds, if desired.

Notes

  • Keep oil temperature steady at medium-high to avoid greasy cutlets and ensure even cooking.
  • Press panko firmly onto the beef to ensure a thick, crunchy crust that holds up well over rice and sauce.
  • Let fried cutlets rest for a few minutes before slicing to retain juiciness and prevent the sauce from soaking the crust too quickly.
  • Use Japanese short-grain rice for its sticky texture that pairs perfectly with crispy beef.
  • Make your own katsu sauce by mixing ketchup, Worcestershire sauce, soy sauce, and mirin for fresher flavor than store-bought versions.
  • Leftovers keep well in the fridge for up to 2 days; store sauce separately to maintain crispiness.
  • For reheating, use an oven or air fryer at 350°F (175°C) for 5-7 minutes to restore crispness instead of microwaving.
  • To bake instead of fry, cook at 400°F (200°C) for 15-20 minutes, turning halfway through.

Nutrition

Keywords: beef katsu, Japanese beef katsu, katsu bowl, fried beef cutlets, Japanese cuisine, comfort food, panko crust, katsu sauce

Find it online: https://gourmetglazing.com/japanese-beef-katsu-bowls/