Japanese Chicken Katsudon Recipe 🍛 Easy recipe. Passing to my descendants. Treasure for generations.

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs add fiber while regular breadcrumbs are more economical.

dashi stock

🥗Healthier: homemade vegetable broth

💰Cheaper: chicken broth

Homemade broth can be lower in sodium and cheaper than store-bought dashi.

Wash the chicken.

Slice the chicken thinly for the chicken chop.

Marinate the chicken with 1 tablespoon of salt, msg (if desired), pepper, oyster sauce, and corn starch. Massage the marinade into the chicken.

Refrigerate the marinated chicken for at least 2 hours.

Prepare the rice by using 3 cups of rice and 2.5 cups of water.

Take the marinated chicken out of the fridge and prepare for breading with breadcrumbs and a lightly beaten egg.

Dip the chicken into the egg wash to coat, then cover with breadcrumbs.

Deep fry the breaded chicken cutlets for about 5 minutes, turning occasionally until golden brown.

Prepare the sauce by mixing 1 tablespoon of light soy sauce, 1 tablespoon of tempura sauce, 1 teaspoon of mirin wine, and 2 tablespoons of water.

Add dashi (bonito flake) to the sauce mixture, stir, and adjust the flavor as needed.

Add a generous amount of onions to the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens