Chicken Katsudon (Japanese Chicken Cutlet Rice Bowl)
Serves 2
15 mins prep
45 mins cook
60 mins total
Chicken Katsudon (Chicken Cutlet Rice Bowl), a simple and easy recipe of crispy fried chicken cutlets that's simmered with eggs and onions in a soy sauce-based broth, served on top of white rice. This is an alcohol free (no mirin and sake) version of the dish.
Chicken Katsu
Broth
Others
Chicken Katsu
Season the chicken thighs on both sides (see notes) and prepare flour, egg wash and panko crumbs for dredging.
Dredge chicken in flour, egg wash and panko crumbs.
Heat up oil and once the oil is hot enough, shallow fry over medium heat until fully cooked/golden brown on each side (about 4-5 minutes on each side).
Leave on a cooling rack to drain the oil for a few minutes then slice the chicken into 1-inch slices.
Chicken Katsudon
Break two eggs into the remaining egg wash bowl and beat lightly.
Mix water, dashi granules, light soy sauce, rice vinegar, honey and sugar in a bowl.
Pour in half the broth mix into a medium sized frying pan and add 1/2 of the onions. Let it cook over medium heat.
Once the broth boils, turn down to medium low heat and let it cook for 8-10 minutes (see notes).
Add the chicken katsu to the middle of the pan and pour in half the eggs around the chicken.
Let it continue cooking for another 3-4 minutes or until the egg has cooked to your desired level. Repeat the process for the second serving.
Over a plate/wide surface bowl of rice, slide off the chicken katsu egg on top of the rice.
Add sachimi togarashi, chili oil and green onions to garnish. Enjoy!
