Chicken Katsudon recipe / Japanese Chicken Cutlet and Egg Rice Bowl - Kurumicooks Japanese cooking

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.

Slice the chicken breast horizontally to create your katsu, sprinkle with salt & pepper.

Coat the katsu with flour, beaten egg, and coat well with the panko.

Put 2 cm of vegetable oil in a large saucepan, heat to 170°C, then fry the katsu for 7-9 mins on medium heat or until cooked (turn them a couple of times during frying).

Drain on kitchen paper.

Peel, halve & slice the onion.

Cut the katsu into 1 cm slices and set aside.

Put the water, dashi, soy sauce, sake & sugar into a frying pan.

Add the onion, bring to the boil & simmer for 4-5 mins.

Add the sliced katsu to the pan, pour the beaten egg over the katsu, put a lid on and cook until the egg is almost firm.

Put half the rice into a bowl and arrange the katsu and egg over the rice.

Sprinkle with some chopped spring onion and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens