Chicken Katsudon - チキンカツ丼

Name: Chicken Katsudon - チキンカツ丼
Cook time: 50 min
Total time: 50 min
Yield: 2 serving
Ingredients: 2 small chicken breasts (pounded into flat cutlets); 2 tbsp plain flour; 1 egg; 3 cup panko breadcrumbs; 3 cup vegetable oil; 1 medium onion (halved and thinly sliced); 1 small bunch spring onions (finely sliced); pickled ginger (for garnish); Seaweed rice seasoning (for garnish); 1 cup freshly boiled water; 2 tsp Hondashi; 2 tbsp Japanese soy sauce; 2 tbsp sake; 3 tsp sugar; 2 tbsp mirin; 4 eggs; 2 cup Japanese white rice (I love Nishiki rice!)

User Reviews

5.0

3 reviews

Excellent

Cook Time
mins
Total Time
50 mins
Servings
2
Calories
930 kcal
Course
Main Course
Cuisine
Japanese

Chicken Katsudon - チキンカツ丼

Stella Pitts

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Katsudon is on the top of my list when I'm in the game for a hearty, filling rice bowl. Japan's ingenious dish involves all manner of favourites in one bowl. Rice, of course but also crunchy/soggy chicken cutlets and soft, fragrant egg! Died and gone to heaven.

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Ingredients

Servings

2 small chicken breasts (pounded into flat cutlets)
2 tbsp plain flour
1 egg
3 cup panko breadcrumbs
3 cup vegetable oil
1 medium onion (halved and thinly sliced)
1 small bunch spring onions (finely sliced)
pickled ginger (for garnish)
Seaweed rice seasoning (for garnish)

Seasoning sauce

1 cup freshly boiled water
2 tsp Hondashi
2 tbsp Japanese soy sauce
2 tbsp sake
3 tsp sugar
2 tbsp mirin
4 eggs
2 cup Japanese white rice (I love Nishiki rice!)

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Instructions

Create a coating station! 1 small bowl of flour, another of egg and the last one of panko breadcrumbs.
Take a chicken cutlet and press into the flour on both sides. Shake off any excess flour then dip into the egg to coat fully. Shake off the excess egg then place into the panko. Press firmly to fully coat the chicken on both sides. Set onto a plate while you repeat the process with the second cutlet. Place the chicken in the fridge for 30 minutes. This time to dry will stop the breadcrumbs falling off when you fry the chicken. Discard the leftover coating ingredients.
Heat the oil in a deep frying pan until rippling hot, but not smoking. Carefully slide in each chicken cutlet and fry for 4 minutes each side until fully cooked (depending on the thickness). Drain on paper towels and set aside.
Cook the rice gently in 4 cups of simmering water until all the liquid has evaporated. Remove from the heat. Cover with a clean tea towel, then a lid and set aside. Alternatively, change your life forever and buy a rice cooker - TRUST ME!
To make the katsudon, you'll need 2 small frying pans as you'll be making each portion separately but at the same time! You can also buy special Katsudon frying pans (see link in recipe introduction)
To make the seasoning sauce combine the Hondashi mix with the hot water and stir to dissolve. Mix with all the other seasoning sauce ingredients and set aside.
Break two eggs into two bowls and beat. Set aside.
Divide the the onions equally between the two frying pans. Pour over half the seasoning sauce into each pan. Turn on the heat and bring each pan to a light simmer. Pop over a lid and let the onions cook gently for 5-6 minutes until soft.
Take your cutlets and slice each one into 1 inch slices. Leave the cutlets in their original shape as you carefully place them on top of the simmering onions. put the lids back on and cook for 30 seconds.
Pour the beaten egg over each cutlet and return the lids. Let the eggs cook for 1-2 minutes before removing from the heat.

Serving

Divide the rice between 2 Asian soup bowls. Using a flipper, gently slide each cutlet and soft egg over the rice (it should slide from the pan in one layer like a soft omelette) - tuck the edges down. Garnish each with the spring onion, pickled ginger and Seaweed seasoning and serve!

Nutrition Information

Show Details

Calories 930kcal (47%) Carbohydrates 88g (29%) Protein 68g (136%) Fat 31g (48%) Saturated Fat 16g (80%) Cholesterol 537mg (179%) Sodium 1769mg (74%) Potassium 1209mg (35%) Fiber 4g (16%) Sugar 16g (32%) Vitamin A 893IU (18%) Vitamin C 11mg (12%) Calcium 169mg (17%) Iron 6mg (33%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 930 kcal

% Daily Value*

Calories	930kcal	47%
Carbohydrates	88g	29%
Protein	68g	136%
Fat	31g	48%
Saturated Fat	16g	80%
Cholesterol	537mg	179%
Sodium	1769mg	74%
Potassium	1209mg	26%
Fiber	4g	16%
Sugar	16g	32%
Vitamin A	893IU	18%
Vitamin C	11mg	12%
Calcium	169mg	17%
Iron	6mg	33%