Chicken Katsudon Recipe
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
1
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Calories
3011 kcal
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Course
Main Course
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Cuisine
Japanese
Chicken Katsudon Recipe
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Chicken Katsudon is a new way to enjoy chicken katsu with a thick eggy sauce that adds incredible flavor to the chicken and rice. It’s a flavorful dish that’s perfect for lunch or dinner!
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Ingredients
Kashi Sauce Ingredients - Sauce Base for Katsudon
- ⅓ cup dashi stock
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp granulated sugar more or less to taste
Katsudon Ingredients
- ¼ yellow onion thinly sliced
- 1 chicken katsu sliced (not too thin, not too thick), already cooked
- 1 egg beaten
- rice cooked according to package instructions
- 2 prigs mitsuba Japanese parsley or green onions, optional
Instructions
- Add the Kashi ingredients into a small pot. Turn it into a boil and let it simmer, covered, for 3-5 minutes.
- Add ¼ of an onions - sliced, cover, and cook until the onion turns translucent.
- Once the onions are translucent, add the sliced katsu into the pan. Pour the beaten egg around the edges of the katsu.
- Cover and cook for about 2 minutes until the eggs just start to set.
- Pour over your rice and top with Mitsuba or green onions if desired. Enjoy!
Notes
- Recipe reviewed by Japanese reader, Kengai Wilberding. Copyright The Foreign Fork. For educational or personal use only.
- Researched using Adam Liaw, Champ’s Japanese Kitchen, iankewks, and farahjeats
- Researched using Adam Liaw, Champ’s Japanese Kitchen, iankewks, and farahjeats
- Dashi Stock: Dashi Stock is a vegetarian stock made by adding water to dried shiitake mushrooms. You could substitute chicken stock or beef stock but dashi stock will give the most authentic flavor. You can use Instant Dashi as an easy ingredient.
- Mirin: Mirin is a type of rice vinegar. If you can’t find mirin, you could also use cooking sake.
- Sugar: You can use white or brown sugar for this recipe
- Yellow Onion: You could also use white onions
- Chicken Katsu: Already cooked. For this recipe, you want your Katsu already sliced (not too thin, not too thick)
- Rice: Japanese Short Grain White Rice
- Mitsuba or Green Onions: Mitsuba is a Japanese wild parsley that adds great flavor to this dish but it is completely optional! My local Asian market did not have it, so I substituted green onions for color!
- Be careful not to overcook the dish. You want the eggs to be soft and tender, not at all hard.
- This dish is very similar to the Japanese dish oyakodon. The difference is it uses katsu chicken, rather than boneless chicken breast, which adds a bit more flavor to the overall dish.
- Some chefs top katsudon with peas. Give it a try!
- This popular Japanese dish is traditionally made with a pork cutlet but katsu chicken is just as delicious. I've also seen it made with chicken tenders to make it even easier.
- When I made this recipe, I did not think that one egg was enough for my preference, though this is the traditional amount used. I actually ended up adding a second egg, which suited my preferences better.
Nutrition Information
Show Details
Serving
1serving
Calories
3011kcal
(151%)
Carbohydrates
15g
(5%)
Protein
258g
(516%)
Fat
206g
(317%)
Saturated Fat
59g
(295%)
Polyunsaturated Fat
44g
Monounsaturated Fat
85g
Trans Fat
1g
Cholesterol
1166mg
(389%)
Sodium
2393mg
(100%)
Potassium
2747mg
(78%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
2113IU
(42%)
Vitamin C
24mg
(27%)
Calcium
206mg
(21%)
Iron
13mg
(72%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 3011 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 3011kcal | 151% |
| Carbohydrates | 15g | 5% |
| Protein | 258g | 516% |
| Fat | 206g | 317% |
| Saturated Fat | 59g | 295% |
| Polyunsaturated Fat | 44g | 259% |
| Monounsaturated Fat | 85g | 425% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1166mg | 389% |
| Sodium | 2393mg | 100% |
| Potassium | 2747mg | 58% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 2113IU | 42% |
| Vitamin C | 24mg | 27% |
| Calcium | 206mg | 21% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
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