Chicken Katsudon チキンカツ丼
https://www.justonecookbook.com/chicken-katsu-don/
Ingredients
- 200 g Chicken tenders or 4 chicken tenders
- Kosher/sea salt
- Freshly ground black pepper
- ¼ cup All-purpose flour
- 3 Egg
- 1 cup Panko Japanese breadcrumbs
- Neutral-flavored oil for deep frying
- ½ Onion
- 2 serving Cooked Japanese short-grain rice
- Mitsuba Japanese parsley
- Ichimi Togarashi Japanese chili pepper
Seasonings
- ⅔ cup Dashi Japanese soup stock
- 1½ Tbsp Sake
- 1½ Tbsp Mirin
- 1½ Tbsp Light soy sauce
- 1½ tsp Sugar
Instructions
- Dust salt and pepper on chicken tenders and dredge in the flour, the beaten egg (1 egg) and the panko.
- Heat ½ inch of oil in a frying pan and deep fry at 350F (180C) until golden brown. Take out the chicken and drain extra oil on paper towel.
- Slice onion and make dashi stock.
- In a frying pan, bring Seasonings and onion to a boil. Lower the heat to medium and cook onion until wilted.
- Put chicken katsu in it and turn the heat up to medium high heat. Pour and distribute beaten egg (2 eggs) evenly.
- When the egg is half cooked, roughly 30 seconds, add mitsuba and turn off the heat. Serve rice in a Donburi bowl and put Chicken and egg mixture on top. Serve with Ichimi togarashi (chili pepper) on the side.
- DONE!