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Chicken Katsudon Recipe

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!

Prep Time
10 mins
Cook Time
10 mins
Servings: 1
Calories: 3011 kcal
Course: Main Course
Cuisine: Japanese

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

    Cup of Yum
  1. Add the Kashi ingredients into a small pot. Turn it into a boil and let it simmer, covered, for 3-5 minutes.
  2. Add ¼ of an onions - sliced, cover, and cook until the onion turns translucent.
  3. Once the onions are translucent, add the sliced katsu into the pan. Pour the beaten egg around the edges of the katsu.
  4. Cover and cook for about 2 minutes until the eggs just start to set.
  5. 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

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

% 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.