Recipe Courtesy of Asian Food Network
Chicken Katsudon
The Katsudon is one of the most well-known Japanese rice bowls in the world, and it is easy to see why –it is the perfect balance between sweet and salty, filled with delightful textures, thanks to the crunchy fried chicken and fat grains of rice swimming in a creamy sea of egg. To fully enjoy this dish, eat it hot off the stove!
- Difficulty: Easy
- Preparation: 15 min
- Cook: 25 min
- Clean up: min
- Steps: 2 steps
- 13 Ingredients
- Difficulty: Easy
- Steps: 2 steps
- 13 Ingredients
- Preparation: 15 min
- Cook: 25 min
- Clean up: min
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Instructions
1. Fry chicken katsu
Heat up enough vegetable oil for deep frying in a pot.
Place flour, 2 beaten eggs and panko breadcrumbs in three separate shallow bowls
Dip each chicken breast into the flour, followed by the beaten eggs and finally, the breadcrumbs.
Deep fry for 4-5 minutes, until cooked through. Set aside to drain, then slice.
2. Make sauce
In a shallow pan, heat 1 tbsp of vegetable oil over a medium heat. Saute the yellow onion until softened.
Add dashi stock, soy sauce, sugar and mirin and simmer for 1-2 minutes.
Pour in the beaten eggs in a circular motion, and turn off the heat.
Plate and Serve!
Place the sliced chicken katsu into the centre, and pour over the cooked rice. Serve.
