Chicken Katsu Don

This popular dish has been my children's favourite and having to cook it in my home kitchen is my greatest pleasure.  One advantage of a home-cooked Chicken Katsu Donburi style or (rice bowl style) is that, I can come up with a portion just enough for myself, as the portion served in the Japanese Food Outlet or Restaurant is normally too much for my one serving.  

Ingredients: (serves 2)

Chicken Katsu

1  chicken breast and tender (cleaned and sliced into long strips of 2" thickness)

Dash of salt and grounded black pepper

1/4 cup plain flour

1 cup panko (Japanese bread crumbs)

1 egg (beaten)

Oil for deep frying

Donburi

2 eggs (beaten)

1/2 onion (sliced)

2 serving rice (I use ordinary rice)

Seasonings: (mix all the seasonings together in a bowl)

Dashi stock (1 pkt of 4g Dashi mixed with 200ml of water)

1 1/2 tbsp sake

1 1/2 tbsp mirin

1 1/2 tbsp Japanese Soy Sauce or any ordinary soy sauce

1 1/2 tsp sugar 

Methods:

1. Dust salt and black pepper on the chicken pieces.
2. Heat a deep wok with enough oil for deep frying.
3. Dredge the chicken pieces with flour, dip into the beaten egg, then coat with panko and deep-fry in medium heated oil, turning in between until golden brown.
4. Dish and drain on kitchen towel to drain off excess oil.  Repeat till all is done.
5. In a medium heated clean pan, add in the seasoning ingredients and onions, cook till the onion has wilted.
6. Place the chicken katsu back into the pan and turn up the heat to medium high.
7. Pour the beaten eggs evenly over the pan, ensure they are well distributed.
8. When the eggs is almost cooked, turn off heat.
9. Scoop rice into a bowl (I don't have donburi bowl, so I just use ordinary bowl), put the chicken, egg and onion mixture on top.  
10. Serve immediately with the extra Chicken Katsu.

This recipe is adapted from Just One Cookbook.  To obtain the original recipe click here