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Chicken katsudon

Prep Time:

25 minutes

Cook Time:

9 minutes


2 servings



About the Recipe

I can't think of a better way to describe this dish than as the ultimate comfort food - fresh rice, topped


1 large chicken breast

40g plain flour

1 egg, beaten

50g panko breadcrumbs

a little salt & pepper

1 onion

1 tsp japanese dashi granules

100ml water

2 tbsp cooking sake

2 tbsp soy sauce

1.5 tbsp sugar

3 eggs

450g cooked rice

1 spring onion, finely chopped (optional)

vegetable oil for shallow frying

some kitchen papers


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 2 cm of vegetable 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 a 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


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