Serves 2 people
2 pcs chicken breast (150 g each)
2 bowls steamed rice
70 g yellow onion (sliced)
4 eggs (divided into 2 portions)
80 g all-purpose flour
80 g panko (japanese bread crumbs)
40 ml mirin
4 tsp dashi powder (dissolved in 440 ml water)
40 ml light soy sauce
25 g salt
65 g white sugar
vegetable oil (for deep-frying)
cooked japanese rice for 2

Recipe Courtesy of
Asian Food Network

Chicken Katsudon

The Katsudon is one of the most well-known Japanese rice bowls in the world, and it is easy to see why –it is the perfect balance between sweet and salty, filled with delightful textures, thanks to the crunchy fried chicken and fat grains of rice swimming in a creamy sea of egg. To fully enjoy this dish, eat it hot off the stove!

Difficulty: Easy

Preparation: 15 min
Cook: 25 min
Clean up: 15 min

Steps: 2 steps
13 Ingredients

Difficulty: Easy
Steps: 2 steps
13 Ingredients

Preparation: 15 min
Cook: 25 min
Clean up: 15 min

Instructions

Fry chicken katsu
- Heat up enough vegetable oil for deep frying in a pot.
- Place flour, 2 beaten eggs and panko breadcrumbs in three separate shallow bowls
- Dip each chicken breast into the flour, followed by the beaten eggs and finally, the breadcrumbs.
- Deep fry for 4-5 minutes, until cooked through. Set aside to drain, then slice.

Make sauce
- In a shallow pan, heat 1 tbsp of vegetable oil over a medium heat. Saute the yellow onion until softened.
- Add dashi stock, soy sauce, sugar and mirin and simmer for 1-2 minutes.
- Pour in the beaten eggs in a circular motion, and turn off the heat.

Plate and Serve!

Place the sliced chicken katsu into the centre, and pour over the cooked rice. Serve.

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Name: Chicken Katsudon
Prep time: P0Y0M0D0H15M0S
Cook time: P0Y0M0D0H25M0S
Total time: P0Y0M0D0H40M0S
Yield: Serves 2 people
Cuisine: Asian
Ingredients: 2 pcs chicken breast (150 g each); 2 bowls steamed rice; 70 g yellow onion (sliced); 4 eggs (divided into 2 portions); 80 g all-purpose flour; 80 g panko (japanese bread crumbs); 40 ml mirin; 4 tsp dashi powder (dissolved in 440 ml water); 40 ml light soy sauce; 25 g salt; 65 g white sugar; vegetable oil (for deep-frying); cooked japanese rice for 2