Chicken Katsu Don

Preparation time

20 Minutes

Cooking time

20 Minutes

Serves

2

The appetising combination of sweet and savoury is what brings this Japanese rice bowl dish to the next level.

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Expect crispy and golden bread crumbed chicken fillets draped over a bowl of rice and soaked in a savoury Japanese dashi sauce with this original recipe.

Cooking Tips

You can serve this dish with a bowl of miso soup and a small salad to make a complete meal.

Ingredients

200
grams
Chicken
, tenders/fillets/breasts/boneless thighs, flattened to about ½ cm thick
2
Eggs
, beaten
4
Eggs
, beaten
4
bowls
Steamed Rice
Ground Black Pepper
, to taste
Oil
, for deep frying
Ichimi Togarashi (Japanese Chili Powder)
, to serve
½
cup
All Purpose Flour
2
cups
Panoche Bread Crumbs
1
Onion
Coriander
, roughly chopped
1 ½
cups
Dashi Stock
3
teaspoons
Sugar
3
tablespoons
Sake
3
tablespoons
Soy Sauce

Directions

Dust salt and pepper on chicken tenders and dredge it in the flour, the 2 beaten eggs and the panko.
Heat ½ inch of oil in a frying pan and deep fry at medium heat until golden brown. Take out the chicken and drain the extra oil on a paper towel.
To make the sauce, in a saucepan, sauté sliced onions and add in the dashi stock, sake, soy sauce, sugar and coriander.
Turn the heat up to medium high. Pour and drizzle the 4 more beaten eggs evenly.
When egg is half cooked, turn off the heat. Serve rice in an individual donburi bowl and put 2 pieces of chicken katsu in each.
Finally, pour the hot egg sauce on top. Serve with Ichimi Togarashi (Japanese chili pepper) on the side.
Garnish with sliced spring onions.

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