30 min
Chicken Katsudon
Recipe GLPR992514ebcc9cad
A classic Japanese comfort dish featuring a crispy fried chicken cutlet served over steaming rice and topped with a silky egg sauce infused with sweet and savory dashi broth. The tender onions and delicately cooked egg combine to create a dish that is both satisfying and elegant.
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Ingredients
1 piece chicken katsu (breaded and fried chicken cutlet)
2 large eggs
70 grams onion, thinly sliced (about 1/2 small onion)
1/3 cup dashi stock (or chicken stock)
2 tablespoons sake (Japanese rice wine)
1 1/2 tablespoons soy sauce
2 teaspoons evaporated cane sugar
1 serving cooked short-grain rice
Mitsuba or chopped scallions for garnish
Directions
If using pre-made chicken katsu that has already been fried, proceed to step 3. Otherwise, prepare the chicken cutlet according to your preferred breading recipe, then fry it in oil heated to 355°F (180°C) until the coating is golden brown, approximately 4–5 minutes, flipping halfway through. Transfer to a paper towel-lined plate to cool enough to handle.
Once cooled slightly, cut the fried chicken katsu into 3/4-inch thick slices using a sharp knife.
Crack the eggs into a small bowl and beat them lightly with a fork until well combined; set aside.
Pour the dashi stock, sake, soy sauce, and sugar into an 8-inch non-stick skillet and bring to a simmer over medium heat.
Add the thinly sliced onion to the simmering broth and cook until the onion becomes tender and translucent, about 2–3 minutes.
Carefully arrange the sliced chicken katsu pieces in the pan, nestling them among the onions. Simmer for 1–2 minutes to allow the chicken to absorb the sauce.
Gently flip the chicken pieces over and continue cooking until they are warmed through and fully heated, about 1 minute.
Pour the beaten egg evenly over the entire surface of the chicken, onions, and broth in a thin stream.
Using tongs or chopsticks, gently stir and fold the egg mixture to distribute it evenly around and between the chicken pieces. If using a stovetop (not a glass cooktop), carefully tap the pan against the stove to help spread any uncooked egg.
Turn off the heat and let the residual warmth gently cook the egg until it just begins to turn opaque but remains creamy, about 30–45 seconds. For a more fully cooked egg, cover the pan with a lid and let it steam for an additional 30 seconds before serving.
Place the hot cooked rice into a serving bowl, carefully transfer the chicken and egg mixture over the rice, and garnish with mitsuba or chopped scallions.
