Chicken Katsudon

Name: Chicken Katsudon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 serving
Ingredients: ¼ cup all-purpose flour (plain flour); 1 large egg (50 g each w/o shell); 1 cup panko (Japanese breadcrumbs); 7 oz chicken tenders; Diamond Crystal kosher salt; freshly ground black pepper; 3 cups neutral oil; ⅔ cup dashi (Japanese soup stock); 1½ Tbsp sake; 1½ Tbsp mirin; 1½ Tbsp soy sauce; 1½ tsp sugar; ½ onion; 2 large eggs (50 g each w/o shell); 2 ervings cooked Japanese short-grain rice; 4 prigs mitsuba (Japanese parsley); ichimi togarashi (Japanese chili pepper)

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4.8

219 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
2
Calories
768 kcal
Course
Main Course
Cuisine
Japanese

Chicken Katsudon

Caleb Murray

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Chicken Katsudon is a satisfying cutlet rice bowl enjoyed by all ages in Japan. In my easy recipe, I shallow fry breaded chicken tenders until crispy and golden, simmer them with eggs in a savory-sweet dashi broth, and serve it donburi-style over hot rice. Delicious!

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Ingredients

Servings

For the Chicken Katsu

¼ cup all-purpose flour (plain flour)
1 large egg (50 g each w/o shell) (beaten)
1 cup panko (Japanese breadcrumbs)
7 oz chicken tenders (4 tenders)
Diamond Crystal kosher salt
freshly ground black pepper
3 cups neutral oil (for frying)

For the Seasonings

⅔ cup dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)
1½ Tbsp sake
1½ Tbsp mirin
1½ Tbsp soy sauce
1½ tsp sugar

For the Katsudon

½ onion (4 oz, 113 g; thinly sliced)
2 large eggs (50 g each w/o shell) (“cut“ the egg whites 5–6 times into smaller clumps so the yolks and whites are marbled; do not whisk or beat)
2 ervings cooked Japanese short-grain rice (typically 1⅔ cups (250 g) per donburi serving)
4 prigs mitsuba (Japanese parsley) (chopped; or substitute green onion)
ichimi togarashi (Japanese chili pepper) (for a spicy kick)

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Instructions

Before You Start: Gather all the ingredients. For the steamed rice, please note that 1½ cups (300 g, 2 rice cooker cups) of uncooked Japanese short-grain rice yield 4⅓ cups (660 g) of cooked rice, enough for 2 donburi servings (3⅓ cups, 500 g). See how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe.

To Make the Chicken Katsu

Place ¼ cup all-purpose flour (plain flour), 1 large egg (50 g each w/o shell) beaten, and 1 cup panko (Japanese breadcrumbs) in individual bowls or plates. Next, season 7 oz chicken tenders with Diamond Crystal kosher salt and freshly ground black pepper. To bread the chicken, dust each piece with the flour and shake off any excess. Then, dip it into the beaten egg to coat completely. Finally, coat the chicken with the panko, pressing the panko into the cutlet so that it adheres well. Remove any excess. Set the breaded cutlets on a plate.
Heat 3 cups neutral oil in a frying pan. Shallow-fry the panko-coated chicken at 340ºF (170ºC) until golden brown. Remove the chicken and place it on a wire rack or plate lined with paper towels to drain the extra oil.

To Make the Katsudon

In another (or a clean) frying pan, add thin slices of ½ onion and all the ingredients for the seasonings—⅔ cup dashi (Japanese soup stock), 1½ Tbsp sake, 1½ Tbsp mirin, 1½ Tbsp soy sauce, and 1½ tsp sugar. Cover and bring it to a boil over medium heat. Once boiling, lower the heat to medium low and cook the onion, covered, until wilted.
Place the chicken katsu on top of the onion slices and turn the heat up to medium. While you‘re waiting for it to heat up, prepare the eggs by lightly “cutting“ the egg whites with chopsticks 5–6 times into smaller clumps so the yolks and whites are marbled (do not whisk or beat). Once the cooking liquid is simmering, evenly distribute 2 large eggs (50 g each w/o shell) over the chicken katsu and onion in a circular pattern, avoiding the edges of the pan where the egg can easily overcook. Cover to cook until the eggs are set to your liking, roughly 30 seconds. Tip: For more tips and tricks for "cutting" and cooking the eggs, see my Oyakodon recipe.
Top with the chopped 4 sprigs mitsuba (Japanese parsley) and turn off the heat. Divide 2 servings cooked Japanese short-grain rice into individual bowls. Gently transfer the simmered katsu and eggs on top of the steamed rice. Sprinkle the top with ichimi togarashi (Japanese chili pepper) for a spicy kick. Enjoy!

To Store

You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.

Nutrition Information

Show Details

Calories 768kcal (38%) Carbohydrates 59g (20%) Protein 37g (74%) Fat 38g (58%) Saturated Fat 7g (35%) Polyunsaturated Fat 18g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 315mg (105%) Sodium 1089mg (45%) Potassium 595mg (17%) Fiber 2g (8%) Sugar 9g (18%) Vitamin A 396IU (8%) Vitamin C 3mg (3%) Calcium 92mg (9%) Iron 5mg (28%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 768 kcal

% Daily Value*

Calories	768kcal	38%
Carbohydrates	59g	20%
Protein	37g	74%
Fat	38g	58%
Saturated Fat	7g	35%
Polyunsaturated Fat	18g	106%
Monounsaturated Fat	10g	50%
Trans Fat	1g	50%
Cholesterol	315mg	105%
Sodium	1089mg	45%
Potassium	595mg	13%
Fiber	2g	8%
Sugar	9g	18%
Vitamin A	396IU	8%
Vitamin C	3mg	3%
Calcium	92mg	9%
Iron	5mg	28%