Steamed rice bowl topped with a sweet and savory omelette and a crispy fried chicken cutlet.
Katsudon is a Japanese dish consisting of rice, fried cutlet and eggs. Katsu is generally pork chops that are pounded thin, breaded with panko and fried in oil but you can also use different types of meat such as chicken or beef. The cooking method is similar for your choice of meat with the only variations being cooking time of the katsu. For this recipe, we'll be using chicken breast and thighs for a quick and tasty meal.
(Serves 2 but can doubled to serve more)
Ingredients:
1 lb boneless chicken breast or thighs, pounded thin
1/2 cup dashi stock (chicken stock is a close alternative)
1 tbsp light soy sauce
2 tsp mirin
1 tbsp sugar
1 medium yellow onion, sliced thin
5 eggs
2 scallions, thinly sliced
All purpose flour
Panko bread crumbs
Pinch of salt, pepper, white pepper powder
White rice
Neutral oil for frying (vegetable, canola, grapeseed)
Visual Instructions:
Prepare ingredients by lightly seasoning the pounded chicken with salt, freshly ground black pepper and white pepper power. Slice the onions and scallions thinly and set aside. Mix soy sauce, mirin and sugar with the dashi broth and set aside.
Preheat a shallow frying pan to medium heat and add a thin layer of oil.
Coat the marinated chicken with a layer of flour.
Crack 1 egg into a shallow bowl, beat the egg and coat the chicken on both sides in the egg wash.
Season bread crumbs with a pinch of salt, pepper and white pepper. Then, add the chicken into the seasoned panko bread crumbs.
Once the oil has fully reached temperature, add the cutlets into the oil and fry for 7-10 mins (depending on thickness) and flip halfway through.
Cutlets should appear like so if the oil is fully preheated.
Cutlets should be golden brown on both sides.
Once the katsu has reached a golden brown color on both sides, remove from the oil and place on a rack lined with foil or a paper towel to drop off excess oil. Set aside to cool while you prepare the eggs.
In a clean frying pan on medium low heat, add half of the dashi, soy, mirin and sugar mixture along with the sliced onions. Cook onions for 3 - 5 mins or until softened.
Next, slice the cutlet into thin pieces. After, beat the remaining eggs in a bowl.
Pour half of the beaten eggs into the dashi onion sauce and mix thoroughly for 1 - 2 mins then place the sliced katsu on top.
Pour the remainder of the eggs around and on top of the katsu then cover for 2 - 4 mins or until the eggs are set. Remove off heat then serve on a warm bed of rice.
Garnish with sliced green onions then serve. Enjoy!
Directions:
Prepare ingredients by lightly seasoning the pounded chicken with salt, freshly ground black pepper and white pepper power.
Slice the onions and scallions thinly and set aside. Mix soy sauce, mirin and sugar with the dashi broth and set aside.
Coat the marinated chicken with a layer of flour.
Crack 1 egg into a shallow bowl, beat the egg and coat the chicken on both sides in the egg wash.
Season bread crumbs with a pinch of salt, pepper and white pepper. Then, add the chicken into the seasoned panko bread crumbs.
Once the oil has fully reached temperature, add the cutlets into the oil and fry for 7-10 mins (depending on thickness) and flip halfway through.
Once the katsu has reached a golden brown color on both sides, remove from the oil and place on a rack lined with foil or a paper towel to drop off excess oil. Set aside to cool while you prepare the eggs.
In a clean frying pan on medium low heat, add half of the dashi, soy, mirin and sugar mixture along with the sliced onions. Cook onions for 3 - 5 mins or until softened.
Next, slice the cutlet into thin pieces. After, beat the remaining eggs in a bowl.
Pour half of the beaten eggs into the dashi onion sauce and mix thoroughly for 1 - 2 mins then place the sliced katsu on top.
Pour the remainder of the eggs around and on top of the katsu then cover for 2 - 4 mins or until the eggs are set. Remove off heat then serve on a warm bed of rice.
Garnish with sliced green onions then serve. Enjoy!
