How to make Chicken Katsudon (Donburi)

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.

Prepare 2 cups of short grain Japanese rice according to package instructions and keep warm.

Pound chicken breast to an even thickness and season with salt and pepper.

In a bowl, mix together 80ml dashi sauce, 1 tablespoon of mirin, 1 tablespoon of cooking sake, and 1 tablespoon of soy sauce to make the sauce.

In a skillet, sauté sliced yellow onion until translucent, about 3-4 minutes.

Add the sauce mixture to the skillet and bring to a simmer.

Place sliced chicken on top of the simmering sauce and pour beaten egg over it (not mentioned in the description, inferred from master dish).

Cover and cook until egg is just set, about 2-3 minutes (not mentioned in the description, inferred from master dish).

Serve chicken and sauce over warm rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens