Chicken Katsudon, a beloved Japanese comfort food, offers a delightful harmony of crispy, savory chicken cutlets and a sweet, savory egg-rich sauce all nestled atop fluffy Japanese rice. This classic dish is surprisingly quick and easy to make at home, far surpassing any takeout version in both freshness and flavor. Imagine tender, juicy chicken, perfectly breaded and fried to golden perfection, swimming in a rich, umami-laden sauce that coats each grain of rice. The combination of textures and tastes is simply irresistible.
Beyond the satisfying crunch and melt-in-your-mouth chicken, the magic of Katsudon lies in the perfectly balanced sauce – a delicate dance of soy sauce, mirin, and dashi, enriched by the silky smooth eggs. This recipe simplifies the process, offering a streamlined approach to creating this culinary masterpiece without sacrificing any of its authentic deliciousness. Ready to dive into the step-by-step instructions and create your own perfect Chicken Katsudon?
Tools Needed
- Meat mallet (or saucepan, rolling pin)
- Shallow dishes for breading
- Large pot for frying
- Curling rack
- Small pan
- Whisk
Ingredients
- Chicken breasts
- Eggs
- Onion
- Panko bread crumbs
- Flour
- Water: 1 cup
- Hondashi (Japanese Dashi powder): 1/2 teaspoon
- Soy sauce: 3 tablespoons
- Mirin: 3 tablespoons
- Sugar: 1/2 tablespoon
- Salt
- Pepper
- Green onions
- Mitsuba (Japanese parsley)
Step-by-Step Instructions
Step 1. Prepare the Chicken Katsu
- Flatten chicken breasts to even thickness using a meat mallet or similar tool. Season both sides with salt and pepper.
- flour, beaten eggs, and panko bread crumbs.
- dredge in flour, then egg, then panko, pressing firmly.
- Heat oil to 170°C/340°F. Fry chicken in batches for 6-8 minutes, flipping occasionally, until golden brown and crispy.
- Remove chicken and let rest on a curling rack for 2 minutes to maintain crispiness.
Step 2. Make the Sauce and Simmer Chicken
- combine water, hondashi, soy sauce, mirin, and sugar in a small container.
- prepare mitsuba).
- In a small pan, simmer half the sauce and half the sliced onion until soft. Add a chicken katsu and simmer for 30 seconds.
Step 3. Cook the Egg
- Whisk eggs.
- Cook eggs until mostly set, gently shaking the pan to prevent sticking.
Step 4. Assemble the Katsudon
- Place rice in a bowl, top with the simmered chicken katsu and sauce, cooked egg, green onions, and mitsuba.
Read more: Ochazuke Recipe: Easy Japanese Green Tea Rice Bowl
Tips
- Evenly flatten chicken breasts to prevent over/undercooking.
- Don't skip panko for optimal crispiness; use breadcrumbs as a substitute if needed.
- Fry chicken in batches to maintain oil temperature for best results.
- Rest chicken on a rack to keep it crispy.
- Simmer chicken katsu briefly in sauce to allow the breading to absorb flavor while retaining crispiness.
Nutrition
- Calories: 600-700
- Fat: 30-40gg
- Carbs: 50-60gg
- Protein: 40-50gg
FAQs
1. Can I use pre-made panko breadcrumbs?
Absolutely! Pre-made panko will save you time. Just ensure they're fresh for the best crispiness.
2. What can I substitute for dashi?
If you don't have dashi, you can substitute with chicken broth or even just water. The flavor will be slightly different, but still delicious.
So there you have it – a perfectly crispy and flavorful Chicken Katsudon ready in just 20 minutes! This recipe is a testament to how quickly and easily you can create restaurant-quality Japanese food at home. Enjoy this satisfying and delicious rice bowl as a quick weeknight meal or a fun weekend treat.