Chicken Katsudon

Katsudon is definitely one of my favorite Japanese dishes. I was very hesitant to learn how to make this dish  because it looks so intimidating. Once I had all the ingredients present in my kitchen, it was surprising to know how easy it is. Now, it’s one of my quick and easy lunch or dinner recipes. 

Recipe

Ingredients:

• 3-4 pcs of boneless chicken breast
• 1 large egg
• 1/2 cup flour
• 1 cup of bread crumbs
• Salt and pepper to taste

Katsudon Sauce

• 1/2 cup of water
• 1/4 tsp hondashi
• 1 1/2 tbsp soy sauce
• 1 1/2 tbsp of mirin
• 1 tsp of sugar

Others: 

• 2 eggs, for the sauce
• 1/2 white onion (or 1 whole red onion) for the sauce
• Sliced green onions for garnish

Instructions: 

1. Place the flour, egg (beaten), and breadcrumbs in individual bowls or plates. Next, pound each chicken and season with salt and pepper. To bread the chicken, dust each piece with the flour and shake off any excess. Then, dip it into the beaten egg to coat completely. Finally, coat the chicken with the breadcrumbs, pressing the panko into the cutlet so that it clings well. Remove any excess. Set the breaded cutlets on a plate.
2. On a frying pan, heat about 2-3 cups of oil. Fry the coated chicken until golden brown. Once done, place on a wire rack or a paper towel to remove excess oil.
3. Prepare Katsudon Sauce by combining all the ingredients together in one bowl. Then, slice the onion into julienne. 
4. In a sauce pan, add the prepared sauce and onions. Let is simmer for a while until onions start to soften. 
5. Slice the cooked breaded chicken into strips and place on top of the simmering onion. 
6. Slightly beat 2 eggs in a bowl and pour over bowl and chicken then cover for a minute to let the egg cook. You can also do this first before adding the chicken if you don’t want a soggy chicken. 
7. Place over a bowl of rice or on a plate. Garnish with sliced green onions and you are done!