Updated: Oct 1, 2021
If ever there was the perfect warming dish for chilly nights, this is it - chicken katsudon. I'm sure you know about katsu, which is the Japanese adopted pronunciation of the English word, cutlet.
Katsu dishes are uber-popular in Japan (and in a lot of other places nowadays) with pork - tonkatsu - being the most popular version. But chicken katsu isn't so far behind and presented like this on a donburi (bed of steamed white rice) and then covered in a delicous eggy, umami-flavoured dashi with onion, it has to be one of the best Japanese dishes you'll ever taste (and, of course, I hope you make it too!).
So if you want to get your taste buds drooling one cold night, you can find the youtube tutorial for chicken katsudon Chicken Katsudon or scroll to the bottom of the page. The written recipe is just below.
Happy cooking! Kurumi XXXX.
If you want to have a look at a different katsu recipe, why not check out my Menchi Katsu pork meat ball recipe by clicking Menchi Katsu.
(makes 2 servings)
1 large chicken breast
40g plain flour
1 egg, beaten
50g panko breadcrumbs
a little salt & pepper
1 tsp japanese dashi granules
2 tbsp cooking sake
2 tbsp soy sauce
1.5 tbsp sugar
450g cooked rice
veg oil for shallow frying
1 spring onion, finely chopped (optional)
some kitchen paper
slice the chicken breast horizontally to create your katsu, sprinkle with salt & pepper,
coat the katsu with flour, beaten egg, and coat well with the panko
put 2cm of veg oil in a large saucepan, heat to 170’C, then fry the katsu for 7-9 mins on a medium heat or until the katsu are cooked (turn them a couple of times during frying)
drain on kitchen paper
peel, halve & slice the onion
cut the katsu into 1 cm slices and set aside
put the water, dashi, soy sauce, sake & sugar into a frying pan
add the onion, bring to the boil & simmer for 4-5 mins
add the sliced katsu to the pan, pour the beaten egg over the katsu, put the lid on and cook until the egg is almost firm
put 1/2 the rice into a bowl and arrange the katsu and egg over the rice
sprinkle with some chopped spring onion and serve