Chicken Katsudon

Name: Chicken Katsudon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Dinner
Ingredients: 2 Pasar Fresh Chicken Breast; 1/4 cup Flour; 2 Egg; 2 cups Panko breadcrumbs; 1 dash Salt; 1 dash Pepper; 1 Onion; 4 Egg; 3 Tbsp Sugar; 3 Tbsp Mirin; 3 Tbsp Light Soy Sauce; 2 cups Dashi; 1 stalk Scallions

Gathering more reviews

Rate this recipe

Level

intermediate

Cooking

20 min

Preparation

10 min

Ingredients

Servings

Chicken Katsu
Pasar Fresh Chicken Breast	2
Flour	¹⁄₄ cup
Egg Beaten	2
Panko breadcrumbs	2 cups
Salt To taste	1 dash
Pepper To taste	1 dash
Remaining Ingredients
Onion Thinly sliced	1
Egg Beaten	4
Sugar	3 tbsp
Mirin	3 tbsp
Light Soy Sauce	3 tbsp
Dashi Japanese soup stock.	2 cups
Scallions Finely chopped (optional)	1 stalk

How to cook

Prepare the katsu chicken

Season the chicken in salt and pepper.
Dip the chicken in flour, coating both sides. Shake off any extra flour.
Coat both sides in egg then coat completely in panko.
Heat oil in frying pan and deep fry for 4-5 minutes or until cooked and golden brown.
Remove and drain on a kitchen towel.
Cut the katsu crosswise into thick slices.

Prepare the katsudon

In a separate pan, add cooking oil and sauté the onions until slightly brown.
Add the dashi, mirin, sugar and soy sauce and wait until it starts to boil.
Place the chicken pieces in the pan.
Drizzle the beaten eggs into the sauce evenly with a small amount on top of the chicken.
Cover and simmer over medium heat for half a minute or until the egg is just set.
Divide the katsudon into 4 portions and scoop each portion into a bowl of freshly steamed rice.
Garnish with scallions or shredded seaweed strips.