Chicken Katsudon is one of the most popular Japanese Rice Bowls topped with CHICKEN CUTLET. The idea of simmering the crispy fried chicken in a broth may sound so weird at first, but once you try it, you’ll understand why this is loved by many people. It’s the perfect balance between the sweet and savory, filled with various textures. 🙂
Chicken Katsudon (1 serving)
Ingredients:
- 1 CHICKEN CUTLET
- 1/4 yellow onion
- 1/2 green onion (optional), for garnish
- 2 large eggs
- 1 cup (210g) steamed rice
Katsudon Sauce:
- 1/4 tsp hondashi (Japanese bonito soup stock powder)
- 100ml water
- 1.5 tbsp soy sauce
- 1.5 tbsp mirin
- 1/2 tbsp sugar
Instructions:
PREP INGREDIENTS
1. Slice the onion into thin strips. Thinly slice the green onion (if using).
2. Crack the eggs into a small container. Lightly beat the eggs. Do NOT overstir it.
3. Slice up your chicken cutlet. Set aside.
MAKE SAUCE
1. Mix together hondashi and water.
2. Add the soy sauce, mirin, and sugar. Stir to combine.
MAKE CHICKEN KATSUDON
1. Add the sauce and the onion into a small pan. Bring it to a boil over medium heat.
2. Once the onions get softened, place your chicken cutlet into the sauce. Pour the eggs all around the chicken cutlet.
3. Sprinkle on the green onion (if using). Cover and let it steam for about 1 minute. When the eggs are slightly set, slide everything over the rice. Enjoy~!
WATCH FULL VIDEO
Chicken Katsudon
(Japanese Chicken Cutlet Rice Bowl)
1
servingsIngredients
Directions
- Prep Ingredients
- Slice the onion into thin strips. Thinly slice the green onion (if using).
- Crack the eggs into a small container. Lightly beat the eggs. Do NOT overstir it.
- Slice up your chicken cutlet. Set aside.
- Make Sauce
- Mix together hondashi and water.
- Add the soy sauce, mirin, and sugar. Stir to combine.
- Make Chicken Katsudon
- Add the sauce and the onion into a small pan. Bring it to a boil over medium heat. Once the onions get softened, place your chicken cutlet into the sauce. Pour the eggs all around the chicken cutlet.
- Sprinkle on the green onion (if using). Cover and let it steam for about 1 minute. When the eggs are slightly set, slide everything over the rice. Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml