Today, let’s make Chicken Katsudon (Japanese Chicken Cutlet Rice Bowl). Freshly cooked rice, ultra crispy chicken katsu, and nice and soft egg, is there anything you wouldn’t love? Once you have a bite of it, you would feel like you’re in a tasty wonderland. What? It sounds difficult to make? Don’t worry about it. With me, it’s gonna be so easy, so buckle up!
CHICKEN KATSUDON (2 servings)
Ingredients:
- 2-3 boneless, skinless chicken breasts (or thighs), about 5.6 oz (160g) each piece
- Kosher salt and black pepper, to taste
- 1/2 cup all-purpose flour
- 6 large eggs, divided
- 1 cup panko breadcrumbs
- 1/2 yellow onion
- 2 green onions (or mitsuba), to garnish
- 2 cups hot cooked rice, about 1 cup (210g) for each serving
- Japanese seven spice (shichimi togarashi), optional, to serve
Sauce:
- 1 cup (240ml) water
- 1/2 tsp Japanese dashi powder (hondashi)
- 3 tbsp soy sauce
- 3 tbsp mirin
- 1/2 tbsp sugar
Instructions:
MAKE CHICKEN KATSU
1. Put the chicken breasts in a plastic bag and pound them out to an even thickness. Season both sides with salt and pepper.
2. For the breading station, take out 3 trays and add some flour, 2 beaten eggs and panko breadcrumbs. Grab a piece of chicken and dunk it in the flour. Make sure it’s evenly coated and shake off the excess. And then, coat it with the egg wash and the breadcrumbs. Make sure to press it hard so that the breadcrumbs can stick to the chicken completely. Repeat with the remaining chicken pieces.
3. Fill your wok (or pot) with enough oil and heat that to 170℃ (340℉). Once it reaches the temperature, add in your chicken and fry, flipping occasionally, for 6 to 8 minutes. Do this in batches. 1 or 2 at a time would be perfect.
4. Once your chicken gets crispy, golden brown, remove from the oil and drain on a cooling rack for 2 minutes. (To prevent the center from being soggy, place the katsu on an angle.)
PREP INGREDIENTS
1. To make the sauce, in a small container, add 1 cup (240ml) of water along with the dashi powder, soy sauce, mirin, and sugar. Mix together.
2. Thinly slice the onion and green onions. Optionally, cut some mitsuba into small pieces for garnish. Cut the katsu into bite-sized pieces.
3. In a container, beat 4 eggs. Set aside.
MAKE KATSUDON
1. To make one serving at a time, in a small pan, add half of the sauce (170ml) and half of the onion. Bring it to a boil over medium-high heat. (If this sounds like a hassle or you don’t have a small pan, you can cook them all at once and divide them right before serving.)
2. Once the onion is soft and translucent, reduce the heat to medium. Carefully add the chicken katsu and simmer for 30 seconds. Take it out of the pan. Set aside.
3. To the pan, pour half of the eggs and cook for 1 to 2 minutes. Shake your pan a little bit so that nothing gets stuck on the bottom. Do not overcook the eggs because the rice and residual heat will take care of everything.
4. To assemble, gently pour it over the rice. Top with the katsu, green onion, and mitsuba (if using). For a spicy kick, sprinkle with Japanese seven spice (if using). Enjoy!
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YOU MAY ALSO LIKE:
- Chicken Katsu Curry
- Oyakodon (Chicken and Egg Rice Bowl)
- Soboro Don (Ground Beef Bowl)
Chicken Katsudon
(Japanese Chicken Cutlet Rice Bowl)
2
servingsIngredients
2-3 boneless, skinless chicken breasts (or thighs), about 5.6 oz (160g) each piece
Kosher salt and black pepper, to taste
1/2 cup all-purpose flour
6 large eggs, divided
1 cup panko breadcrumbs
1/2 yellow onion
2 green onions (or mitsuba), to garnish
2 cups hot cooked rice, about 1 cup (210g) for each serving
Japanese seven spice (shichimi togarashi), optional, to serve
- Sauce:
1 cup (240ml) water
1/2 tsp Japanese dashi powder (hondashi)
3 tbsp soy sauce
3 tbsp mirin
1/2 tbsp sugar
Directions
- Make Chicken Katsu
- Put the chicken breasts in a plastic bag and pound them out to an even thickness. Season both sides with salt and pepper.
- For the breading station, take out 3 trays and add some flour, 2 beaten eggs and panko breadcrumbs. Grab a piece of chicken and dunk it in the flour. Make sure it’s evenly coated and shake off the excess. And then, coat it with the egg wash and the breadcrumbs. Make sure to press it hard so that the breadcrumbs can stick to the chicken completely. Repeat with the remaining chicken pieces.
- Fill your wok (or pot) with enough oil and heat that to 170℃ (340℉). Once it reaches the temperature, add in your chicken and fry, flipping occasionally, for 6 to 8 minutes. Do this in batches. 1 or 2 at a time would be perfect.
- Once your chicken gets crispy, golden brown, remove from the oil and drain on a cooling rack for 2 minutes. (To prevent the center from being soggy, place the katsu on an angle.)
- Prep Ingredients
- To make the sauce, in a small container, add 1 cup (240ml) of water along with the dashi powder, soy sauce, mirin, and sugar. Mix together.
- Thinly slice the onion and green onions. Optionally, cut some mitsuba into small pieces for garnish. Cut the katsu into bite-sized pieces.
- In a container, beat 4 eggs. Set aside.
- Make Katsudon
- To make one serving at a time, in a small pan, add half of the sauce (170ml) and half of the onion. Bring it to a boil over medium-high heat. (If this sounds like a hassle or you don’t have a small pan, you can cook them all at once and divide them right before serving.)
- Once the onion is soft and translucent, reduce the heat to medium. Carefully add the chicken katsu and simmer for 30 seconds. Take it out of the pan. Set aside.
- To the pan, pour half of the eggs and cook for 1 to 2 minutes. Shake your pan a little bit so that nothing gets stuck on the bottom. Do not overcook the eggs because the rice and residual heat will take care of everything.
- To assemble, gently pour it over the rice. Top with the katsu, green onion, and mitsuba (if using). For a spicy kick, sprinkle with Japanese seven spice (if using). Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml