Chicken Katsudon チキンカツ丼

Crispy chicken katsu served with savory sauce and eggs over rice, this Chicken Katsudon (Chicken Cutlet Rice Bowl) is a typical lunch enjoyed by all ages in Japan. Make this delicious rice bowl for your family today!

THE RECIPE

INGREDIENTS

200 g chicken tenders (200 g = 7 oz or 4 chicken tenders)
Kosher salt
Freshly ground black pepper
¼ cup all purpose flour
3 large egg (1 for chicken katsu, 2 for donburi)
1 cup panko (Japanese breadcrumbs)
neutral flavor oil (vegetable, canola, etc) (for deep frying)
½ onion
2 serving cooked Japanese short grain rice
Mitsuba (Japanese parsley)
Ichimi Togarashi (Japanese chili pepper)

Seasonings:

⅔ cup dashi
1½ Tbsp sake
1½ Tbsp mirin
1½ Tbsp soy sauce
1½ tsp sugar

INSTRUCTIONS

Gather all the ingredients.
Dust salt and pepper on chicken tenders and dredge in the flour, the beaten egg (1 egg) and the panko.
Heat ½ inch of oil in a frying pan and deep fry at 350F (180C) until golden brown. Take out the chicken and drain extra oil on paper towel.
Slice onion and make dashi stock.
In a frying pan, bring Seasonings and onion to a boil. Lower the heat to medium and cook onion until wilted.
Put chicken katsu in it and turn the heat up to medium high heat. Pour and distribute beaten egg (2 eggs) evenly.
When egg is half cooked, add mitsuba and turn off the heat. Serve rice in a Donburi bowl and put Chicken and egg mixture on top. Serve with Ichimi togarashi (chili pepper) on the side.

This recipe and image adapted from: www.justonecookbook.com