Chicken Katsudon

6 Dec

It may look like katsudon takes hours to make, but it’s a surprisingly easy dinner dish that will be sure to impress anyone you serve it to. Click “Continue Reading” to see the recipe.

Taken from with some adaptations from me:

Chicken Katsu
4 boneless chicken breasts or thighs
3 tbsp flour
2 large eggs
2 panko breadcrumbs (definitely use panko to get that nice breading on the chicken)
Oil for frying
salt and pepper

1 tbsp Sugar
1/4c Japanese sake
1/4c Mirin
1/4c Soy Sauce
1/2c Dash or Soup Stock
1 large onion- sliced
1 carrot- sliced

5 whole eggs, beaten
Scallions- chopped

Steamed rice
Dried seaweed (optional)

*I bought Tonkatsu sauce, which was probably the biggest time saver of them all. You can get this at any Asian grocery.

To make the Chicken Katsu; pound the cutlet and sprinkle with black pepper; roll in flour, then egg, and in breadcrumbs. Deep-fry cutlets and once cooked, remove and drain excess oil on paper towel. Slice Chicken Katsu into 3/4 inch strips while still hot.In a deep pan, stir-fry onion and carroot slices in oil until onions become translucent and carrots are cooked but still hard. In a separate bowl, combine Sake, Mirin, sugar, soy sauce and Dashi; set aside. Once the onions are translucent; pour the Sake, Mirin, sugar, soy sauce, Dashi mixture into the pan and bring to a boil.
Once boiled, lower the heat to medium and add the Chicken Katsu pieces into the pan; arranging each piece about 1 cm apart. Pour the well-beaten eggs into a separate pan, let cook for a minute and add scallions.
Fill each bowl with steamed rice and top with Chicken Katsu and egg. Garnish with thinly sliced seaweed and serve warm.Ta da!



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