Chicken Katsu and Egg Rice Bowl recipe - ingredients, nutrition and when to eat it
A rice bowl topped with crispy fried chicken breast katsu, a sweet soy broth, and soft egg.
A rice bowl topped with crispy fried chicken breast katsu, a sweet soy broth, and soft egg. The crunchy katsu goes well with tender rice, making it a hearty choice for lunch or dinner.
Japanese · 30 minutes to cook
Nutrition (per 851g serving): 3287.1 kcal · protein 47.4g · carbohydrate 118g · fat 283.4g · sodium 1658.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: To keep the katsu crisp, cook the egg and onion separately, then spoon them over the rice.
Tips: The oil is at the right temperature when a little panko rises immediately and bubbles gently.
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Ingredients (1 serving)
- Chicken breast — 120 g
- Breadcrumbs — 0.5 cup
- Flour — 2 Tbsp
- Egg — 1 pc
- Cooking oil — 300 ml
- Rice (white rice) — 1 bowl
- Onion — 0.3 pc
- Soy sauce — 1 Tbsp
- Mirin — 1 Tbsp
- Sugar — 1 tsp
- Water — 60 ml
- Scallions — 1 Tbsp