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–+ servings

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.
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