Japanese Chicken Cutlet Rice Bowl - Chicken Katsu Don
By Tiffy Cooks
I am finally making one of my most highly requested recipes, also my favorite Japanese dish. Crispy Fried Chicken Cutlet, coated with savory, umami onion and egg sauce, served on top of rice; if you never tried Japanese Chicken Cutlet Rice Bowl - Chicken Katsu Don, you are missing out! I am finishing off my Cooking Mama Series with a recipe that I’ve been making for the past eight years that I know you will LOVE!
Ingredients
- 2 Chicken Breast boneless and skinless
- Salt and pepper
Sauce
- 1/2 Onion sliced
- 2 Eggs
- 1 cup Dashi Stock
- 3 tbsp Soy Sauce
- 2 tbsp Mirin or Sugar
- Cooked Rice
- Green Onion Chopped, to garnish
Instructions
- Using the back of the knife, flatten and tenderize the chicken breast. Make sure not to break the meat apart—salt and pepper on both sides.
- Mix one egg, flour, and cold water in a bowl until it becomes a thick batter. Coat the chicken in the batter first and then in panko. Tightly pack the panko to prevent it from falling off when frying.
- In a pan, add in oil; once the oil is hot around 350F (test by adding in a piece of panko, it floats within 5 seconds, it is ready), add in the chicken. Fry for 3-4 minutes on each side or until crispy and golden brown. Remove and let it rest on a paper towel.
- Cut the chicken into strips and set aside.
- Add dashi stock, soy sauce, mirin, and thinly sliced onion in a separate small pan. Turn the heat to medium. Once it is simmering, let it cook for 3-4 minutes until the onion turns soft and translucent.
- Whisk two eggs together and add the chicken to the pan. Evenly distribute the egg mixture all over the pan, over both the chicken and the onions. Using a chopstick, lightly stir so the eggs can set. Let the eggs cook for 1 minute or until 95% cooked. Serve on top of a bowl of rice and garnish with green onion.
Video
Notes
Here is my secret tip on how to enjoy Chicken Katsu Don. Fry the chicken the day before so you can enjoy the crispiness of the chicken cutlet with rice, cabbage, and my homemade Tonkatsu Sauce. The next day, use the leftover chicken cutlet and make chicken katsu don which will take less than 20 minutes! This way, you get the best of both worlds, crispiness on the first day and savory umami rice bowl the next day.
Nutrition
Calories: 756kcalCarbohydrates: 73gProtein: 74gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 419mgSodium: 2624mgPotassium: 1297mgFiber: 4gSugar: 17gVitamin A: 465IUVitamin C: 5mgCalcium: 189mgIron: 7mg
