Chicken Katsudon (Japanese Chicken Cutlet Rice Bowl)
Serves 215 mins prep45 mins cook
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.
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What you need
Instructions
Chicken Katsu 0 Season the chicken thighs on both sides (see notes) and prepare flour, egg wash and panko crumbs for dredging. 1 Dredge chicken in flour, egg wash and panko crumbs. 2 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). 3 Leave on a cooling rack to drain the oil for a few minutes then slice the chicken into 1-inch slices. Chicken Katsudon 7 Break two eggs into the remaining egg wash bowl and beat lightly. 6 Mix water, dashi granules, light soy sauce, rice vinegar, honey and sugar in a bowl. 8 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. 9 Once the broth boils, turn down to medium low heat and let it cook for 8-10 minutes (see notes). 10 Add the chicken katsu to the middle of the pan and pour in half the eggs around the chicken. 11 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. 12 Over a plate/wide surface bowl of rice, slide off the chicken katsu egg on top of the rice. 13 Add sachimi togarashi, chili oil and green onions to garnish. Enjoy!View original recipe