Easy Chicken Katsudon チキンカツ丼 Recipe | How to make Katsudon that's not soggy!

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.

Season chicken breast with salt, garlic powder, and black pepper.

Dredge chicken in all-purpose flour, dip in 2 beaten eggs, and coat with panko bread crumbs.

Heat vegetable oil in a skillet over medium heat until shimmering.

Fry chicken until golden brown and cooked through, about 4-5 minutes per side.

Remove chicken and drain on paper towels, then slice into strips.

In the same skillet, add 100ml dashi broth, soy sauce, mirin, and bring to a simmer.

Place sliced chicken on top of the simmering sauce and pour 2 beaten eggs over it.

Cover and cook until egg is just set, about 2-3 minutes.

Serve chicken and sauce over steamed white rice, garnished with chopped green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens