Chicken Katsudon (Japanese Chicken Cutlet Rice Bowl) - Farah J.

Updated at: Mon, 22 Jan 2024 20:42:34 GMT

Step 1

INSTRUCTIONS

Step 2

Chicken Katsu

Step 3

Season the chicken thighs on both sides (see notes) and prepare flour, egg wash and panko crumbs for dredging.

Step 4

Dredge chicken in flour, egg wash and panko crumbs.

Step 5

Heat up oil and once the oil is hot enough, shallow fry over medium heat until fully cooked/golden brown on each side (about 4-5 minutes on each side).

Step 6

Leave on a cooling rack to drain the oil for a few minutes then slice the chicken into 1-inch slices.

Step 7

Chicken Katsudon

Step 8

Break two eggs into the remaining egg wash bowl and beat lightly.

Step 9

Mix water, dashi granules, light soy sauce, rice vinegar, honey and sugar in a bowl.

Step 10

Pour in half the broth mix into a medium sized frying pan and add 1/2 of the onions. Let it cook over medium heat.

Step 11

Once the broth boils, turn down to medium low heat and let it cook for 8-10 minutes (see notes).

Step 12

Add the chicken katsu to the middle of the pan and pour in half the eggs around the chicken.

Step 13

Let it continue cooking for another 3-4 minutes or until the egg has cooked to your desired level. Repeat the process for the second serving.

Step 14

Over a plate/wide surface bowl of rice, slide off the chicken katsu egg on top of the rice.

Step 15

Add sachimi togarashi, chili oil and green onions to garnish. Enjoy!

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