Chicken Katsudon
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Chicken Katsudon

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Level

intermediate

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Cooking

20 min

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Preparation

10 min

Ingredients

Servings

4
Chicken Katsu
Pasar Fresh Chicken Breast
2
Flour
14 cup
Egg
Beaten
2
Panko breadcrumbs
2 cups
Salt
To taste
1 dash
Pepper
To taste
1 dash
Remaining Ingredients
Onion
Thinly sliced
1
Egg
Beaten
4
Sugar
3 tbsp
Mirin
3 tbsp
Light Soy Sauce
3 tbsp
Dashi
Japanese soup stock.
2 cups
Scallions
Finely chopped (optional)
1 stalk

How to cook

Prepare the katsu chicken

  • Season the chicken in salt and pepper.
  • Dip the chicken in flour, coating both sides. Shake off any extra flour.
  • Coat both sides in egg then coat completely in panko.
  • Heat oil in frying pan and deep fry for 4-5 minutes or until cooked and golden brown.
  • Remove and drain on a kitchen towel.
  • Cut the katsu crosswise into thick slices.

Prepare the katsudon

  • In a separate pan, add cooking oil and sauté the onions until slightly brown.
  • Add the dashi, mirin, sugar and soy sauce and wait until it starts to boil.
  • Place the chicken pieces in the pan.
  • Drizzle the beaten eggs into the sauce evenly with a small amount on top of the chicken.
  • Cover and simmer over medium heat for half a minute or until the egg is just set.
  • Divide the katsudon into 4 portions and scoop each portion into a bowl of freshly steamed rice.
  • Garnish with scallions or shredded seaweed strips.
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