Chicken Katsudon is one of my favorite Japanese dishes. I spent most of my childhood in Japan as an MK (missionary's kid), and sometimes still crave some of the Japanese dishes from my past. Katsudon is a dish probably made with pork most often, but I just love it prepared with chicken, too.
It had been so long since I had made this recipe. In my search online for Chicken Katsudon, I came across the most amazing blog where I found the recipe that I wanted to try! Click here to find the original version of this recipe, at justonecookbook.com. I am looking forward to trying more of her authentic Japanese recipes in the future!
COVID-19 has us all at home more, and in the kitchen more. This delicious recipe was on my menu during the first week of staying home.
Below is my slightly edited version of the original, adapted to use ingredients that I have on hand.
Course: Main - Special/Holiday
- 1 lb. boneless chicken breast or chicken tenders
- salt & pepper
- 1⁄2 cup all purpose flour
- 6 large eggs divided
- 1-2 cups panko bread crumbs
- canola oil
- 1 onion medium
- 4 servings of rice cooked
- SEASONING SAUCE:
- 1 1⁄2 cups chicken broth
- 3 Tbsp mirin
- 3 Tbsp soy sauce
- 3 Tbsp sugar
PREPARE THE INGREDIENTS:
- If using chicken breast, cut into about 1 inch slices, pounding to even thickness first if needed.
- Beat two eggs in one small bowl, and four eggs in another small bowl.
- Prepare three bowls for dipping the chicken ... (1) flour (2) two beaten eggs (3) and the panko bread crumbs.
- Slice the onions.
- Mix together the ingredients for the SEASONING SAUCE: chicken broth, mirin, soy sauce, and sugar.
- Sprinkle the chicken slices with salt and pepper, then coat with flour, then beaten egg, then with the panko.
- Heat 1/2 inch of oil in a frying pan (I used my 10-inch cast-iron skillet) and deep fry until golden brown, turning until evenly browned. Take out the chicken and set on plate lined with paper towels. Drain oil, leaving enough for frying the onion next.
- In the frying pan, bring the Seasoning Sauce and the onion to a boil.
- Lower the heat to medium and cook onion until wilted.
- Add the cooked chicken to the frying pan and turn the heat to medium high.
- Pour the four beaten eggs evenly over the cooked chicken.
- When the eggs are half cooked, add the parsley and turn off the heat.
- Serve the rice into the donburi bowls, and carefully dish a portion of the chicken and egg mixture on top of the rice.
- NOTE: Best served with authentic Japanese rice (Nishiki medium grain rice is what I use), and best with chopsticks!
And sharing a few more photos showing the authentic donburi bowls that I used to serve this dish.