Cookwith - A Trip Down Memory Lane: Japanese-American Chicken Katsu Rice Bowls with Lemon-Soy Drizzl
This dish celebrates the intersection of adventure and comfort, blending Japanese street food inspiration with the heartiness of American family meals. Cri...
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Ingredients
- 4 boneless, skinless chicken thighs (about 1 lb)
- 1 cup panko breadcrumbs
- 2 large eggs
- ½ cup all-purpose flour
- 1 tsp salt, divided
- ½ tsp black pepper
- 1 cup short-grain Japanese rice
- 2 cups water
- 2 cups shredded green cabbage
- 1 large carrot, julienned
- 2 scallions, thinly sliced
- 1 lemon (zest and juice)
- 3 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp mayonnaise (preferably Kewpie or regular)
- 2 tbsp vegetable oil (for frying)
- 1 tsp toasted sesame seeds (optional, for garnish)
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