The Ultimate Chicken Katsudon

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The Makings of Chicken Katsudon

To create this culinary masterpiece, you’ll need some key ingredients. Tender chicken thighs, seasoned with salt and pepper, coated in flour, egg, and panko breadcrumbs for that irresistible crunch. The dashi sauce, made from a combination of water, Hondashi, soy sauce, mirin, and sugar, adds a burst of umami flavor to the dish. Onions add a touch of sweetness and depth, while scrambled eggs bring a luscious, velvety texture to the final creation. And of course, steamed rice serves as the perfect canvas to soak up all the deliciousness.

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Ultimate Chicken Katsudon

5 from 2 votes
Servings: 2 People

Equipment

  • Large Frying Pan

Ingredients

Dashi Sauce

  • 1 Cup Water
  • 1 TBS Hondashi
  • 1/2 Cup Soy Sauce
  • 2 TBS Mirin
  • 1 TBS Sugar

Chicken Katsu

  • 2 Chicken Thighs (Boneless, Skinless)
  • Salt & Pepper to Taste
  • 2 TBS All-Purpose Flour
  • 1 Egg (scrambled)
  • 1 Cup Panko Breadcrumbs
  • 1/4 Cup Frying Oil

Final Steps

  • 1 Onion
  • 3 Eggs (scrambled)
  • 1 Green Onion (Sliced)
  • 2 Cups Steamed Rice (cooked)
  • Nori Furikaki (optional, for garnish)

Instructions

Dashi Sauce

  • Combine Water, Hondashi, Soy Sauce, Mirin, and Sugar in a bowl or measuring cup and set aside.

Chicken Katsu

  • Place the chicken thighs in a Ziploc freezer bag, and tenderize with either a meat tenderizer, rolling pin, or something else that won't break/shatter.
  • Remove from freezer bag, season both sides of the chicken with salt and pepper, then dust the chicken with flour.
  • Scramble an egg in a large mixing bowl, then coat each chicken thigh with egg.
  • Add panko to another large mixing bowl, and fully coat each thigh with panko breadcrumbs.
  • In a large frying pan, heat oil on medium-high. When hot, add chicken and fry for at least 3 minutes on each side until it is golden brown. When set on a plate with a paper towel to absorb excess oil.
  • Place chicken on a cutting board and cut into strips.

Final Steps

  • Add onions to the hot oil and let soften.
  • Add Dashi Sauce to pan and bring to a boil.
  • Add sliced Chicken Katsu to the pan and let simmer for 4 minutes.
  • Pour remaining 3 Scrambled Eggs into the cracks and around the Chicken trying to avoid pouring on top of the chicken. Let simmer until egg is cooked approximately 3 more minutes.
  • In a bowl, add steamed rice, a portion of the finished Katsudon. Garnish with sliced green onions and Nori Furikake.
  • Serve immediately, but caution that this meal will be very temperature hot!

Notes

 
SUGGESTIONS
  • Tenderize chicken thighs for a juicy and tender Chicken Katsu.
  • Dust chicken with flour before coating with egg and panko for extra crispy breading.
  • Fry chicken in hot oil for a golden brown and crispy texture.
  • Soften onions in hot oil before adding Dashi Sauce for added flavor.
  • Pour scrambled eggs around the chicken to avoid pouring directly on top for a visually appealing dish.
  • Garnish with sliced green onions and Nori Furikake for an authentic touch.
  • Serve immediately, but be cautious of the hot temperature.
Print

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Katsu vs Katsudon: What’s the Difference?

Don’t be fooled by the names, folks! Katsu and katsudon are not the same. Katsu refers to a breaded and deep-fried meat cutlet, while katsudon is a donburi (rice bowl) dish that features katsu as the star ingredient, along with other flavorful components like dashi sauce, onions, and eggs. So, while katsu is the crispy hero, katsudon is the complete package that’s ready to tantalize your taste buds.

Oyakodon vs Katsudon Chicken: Spot the Difference!

You may have come across the term “oyakodon” while exploring Japanese cuisine. Oyakodon is another popular donburi dish that translates to “parent-and-child rice bowl” because it typically features chicken and eggs as the main ingredients. So, what sets it apart from katsudon chicken? Well, the key difference lies in the preparation of the chicken. In katsudon, the chicken is first breaded and fried to crispy perfection, while in oyakodon, the chicken is usually simmered in a savory sauce along with onions and eggs. So, if you’re in the mood for some crispy goodness, go for chicken katsudon!

Conclusion

So there you have it, the ultimate chicken katsudon recipe that’s sure to impress your taste buds and leave you craving for more. Time to put on your apron, get your frying pan ready, and embark on a culinary adventure to create this crispy, savory delight that’s sure to be a hit at your next meal! But remember, it’s hot, hot, hot, so handle with care and enjoy the explosion of flavors in every bite. Happy cooking!

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