Japanese cooking (part1) Chicken Katsu

Cooking in Japan is a great experience with the huge variety of ingredients (especially nowadays) available, but when I first arrived, I had no idea what to cook. I wanted something comforting, hearty especially being from the UK. There are no fish and chip shops, no pie shops LOL. So, I wanted to put together how to cook chicken katsu, (the easy way).

Chicken katsu was developed in Japan in the 20th century with Western Influence in mind. The big difference is that Japanese use panko (breadcrumbs) so to make the dish extra crispy. Other breadcrumbs around the world don’t quite have the same crunchiness. Sounds odd because its breadcrumbs, maybe its psychological?

Katsu was first popularized in Japan using beef cutlet, then pork, but personally I like to use chicken because it’s lighter. I also add wasabi powder for an extra kick, you don’t need to do this, it’s personal preference.

So here is what you need:

Chicken breast (butterflied)

1 Egg

Panko (breadcrumbs)

Wasabi powder

Salt & pepper

Tonkatsu sauce

Cabbage (shredded)

1 cup of Rice

Here is what to do:

Butterfly the chicken breast

Season the chicken breasts on both sides with salt

Place the egg and panko crumbs into separate dishes add pepper and wasabi powder into the panko and mix well

Dip the chicken breasts into the egg, and then press into the panko crumbs until well-coated on both sides

Heat 1/4-inch of oil in a large skillet to 350°F.

Place chicken in the hot oil, and cook 4-5 minutes per side, or until golden-brown

After this I put the chicken breasts into the pre heated microwave oven and cook for 10 minutes at 180. I do this because chicken can burn on the outside very easily in the frying pan and still be uncooked in the middle. This pan / oven method proves time and time again to cook the chicken breast perfectly keeping them moist inside.

Let the chicken rest a little after taking out of the oven and then place rice and shredded cabbage on a plate, slice the chicken breast and place on the cabbage. Add some tonkatsu sauce and bang, you are good to go!

Oh, I have to add, the plate I used for the chicken katsu is usually used for fish because of its length and style, but hey, I like it so……..

You can also make a quick and super easy Japanese style curry to go along with this. This is known as curry katsu.

Article written by David
Photos by David


Welcome to oddJapan.com. We strive to bring you top tips and helpful information on this odd country. Having lived here for 12 years I have come to realize I will never truly understand this strange, beautiful country and it’s many odd things. But I do hope to benefit you from my experience. Every week I will write an article on different strange things about life in Japan as well as information on how to get to places easily. I don’t want to bore you with the usual type of tourist information available on the web. I want to give you real information. We would very much appreciate it if you shared this site.