Chicken Katsudon (Japanese Chicken Cutlet And Egg Rice Bowl)
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Chicken Cutlet And Egg Rice Bowl)
Yield: 1 Author: Chakriya's Kitchen
PREP TIME: 5 MIN COOK TIME: 15 MIN TOTAL TIME: 20 MIN
INGREDIENTS
For Chicken Katsu
1 thin sliced chicken breast
1 tsp kosher salt
¼ tsp ground black pepper
½ cup all-purpose flour
1 egg, beaten
1 cup panko Japanese breadcrumbs
2 cups cooking oil
For Katsudon
2 oz water
¼ tsp dashi soup base
1 tbsp soy sauce
1 tbsp Mirin
1 tsp cooking wine
1 tbsp sugar
½ cup white onion, thinly sliced
2 eggs, beaten
1 green onion, chopped
1 ½ cup cooked Japanese rice
INSTRUCTIONS
Season the thinly sliced chicken breast with salt and ground black pepper.
Next, Coat the chicken with flour, beaten egg, and the panko breadcrumbs. Set the chicken aside.
Heat 2 cups of cooking oil in a frying pan and fry the coated chicken until golden brown on each side. Take out the chicken and drain the excess oil on a paper towel.
In another frying pan, add 2oz of water, dashi soup base, soy sauce, mirin, cooking wine, sugar, and thinly sliced onion. Close the lid and bring it to a boil.
Turn to medium heat and add the 2 beaten eggs into the frying pan. Evenly distribute the beaten egg over the onion. Cover with the lid and let it cook for 30 to 40 seconds.
Meanwhile, cut the chicken katsu and transfer it to a bowl of steamed rice.
After 30 to 40 seconds, transfer it over with the chicken and steamed the rice bowl.
Sprinkle chopped green onion. Enjoy!
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