Chicken Katsudon
User Reviews
4.6
14 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
10 mins
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Total Time
15 mins
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Servings
1 large
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Calories
597 kcal
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Course
Main Course
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Cuisine
Japanese
Chicken Katsudon
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With a juicy cutlet of chicken nestled in a bed of sweet onions and creamy egg, Chicken Katsudon is a beloved Japanese comfort food staple that's enjoyed by kids and adults alike.
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Ingredients
- 1 piece chicken katsu preparation
- 2 large egg
- 70 grams onion (~½ small onion)
- ⅓ cup dashi stock (or chicken stock)
- 2 tablespoons sake
- 1 ½ tablespoons soy sauce
- 2 teaspoons cane sugar evaporated
- 1 erving short-grain rice cooked
- mitsuba (or chopped scallions for garnish)
Instructions
- If you are using leftover chicken katsu that's already been fried, you can proceed to step 3. Otherwise, go follow the instructions here for preparing and breading the chicken cutlets and come back to step 2 to fry it.
- Preheat 1 ½-inches of oil to 355 degrees F (180 C). Fry the chicken, flipping it over at least once until the breading is golden brown (about 4-5 minutes). Transfer the katsu to a paper towel-lined rack and let it cool enough to handle.
- Cut the chicken katsu into ¾-inch slices. Break the eggs into a bowl and lightly beat them.
- Slice the onion thinly and add it to an 8-inch non-stick omelet pan, along with the dashi, sake, soy sauce, and sugar.
- Bring the onion mixture to a simmer and cook them until they are tender.
- Add the sliced cutlets and let them cook until they've soaked up the sauce on one side.
- Flip the chicken over and continue cooking until they're warmed through and fully cooked.
- Drizzle the beaten egg evenly over everything.
- Gently mix the egg with tongs or chopsticks, ensuring it flows between each piece of chicken and then slam the pan against the stove (don't do this if you have a glass-topped stove) to help redistribute the uncooked egg.
- Turn off the heat and allow the residual heat to cook the egg until it starts to turn opaque, but is still creamy. If you want your eggs more thoroughly cooked, you can cover the pan with a lid before turning off the heat and let it steam.
- Serve over a bed of hot rice and garnish with mitsuba or scallions.
Nutrition Information
Show Details
Calories
597kcal
(30%)
Carbohydrates
45g
(15%)
Protein
40g
(80%)
Fat
25g
(38%)
Saturated Fat
7g
(35%)
Cholesterol
476mg
(159%)
Sodium
2433mg
(101%)
Potassium
748mg
(16%)
Fiber
5g
(20%)
Sugar
16g
(32%)
Vitamin A
815IU
(16%)
Vitamin C
43mg
(48%)
Calcium
187mg
(19%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 1large
Amount Per Serving
Calories 597 kcal
% Daily Value*
| Calories | 597kcal | 30% |
| Carbohydrates | 45g | 15% |
| Protein | 40g | 80% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 476mg | 159% |
| Sodium | 2433mg | 101% |
| Potassium | 748mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 16g | 32% |
| Vitamin A | 815IU | 16% |
| Vitamin C | 43mg | 48% |
| Calcium | 187mg | 19% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
14 reviews
Excellent
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