Chicken Katsudon Recipe (チキンカツ丼)

By No Recipes · 25 min

Ingredients

Instructions

1. Heat 1½ inches of oil to 355°F (180°C). Fry the chicken katsu, turning at least once, until golden brown, about 4-5 minutes. Drain on a rack lined with paper towel and let cool enough to handle.
2. Slice the katsu into 3/4-inch pieces. Lightly beat the 2 eggs in a bowl.
3. In an 8-inch non-stick pan, combine the thinly sliced onion, 1/3 cup dashi, 2 tablespoons sake, 1½ tablespoons soy sauce and 2 teaspoons cane sugar.
4. Simmer the onion until tender.
5. Add the katsu slices and cook until they have absorbed the sauce on one side, then flip and cook until warmed through and fully cooked.
6. Drizzle the beaten egg evenly over everything.
7. Gently stir the egg with tongs or chopsticks so it flows between the pieces, then cover if you want it more set.
8. Turn off the heat and let the residual heat cook the egg until it is opaque but still creamy.
9. Serve over one portion of cooked short-grain rice and garnish with mitsuba or scallions.

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