Chicken Katsu Don Recipe


Nutrition

Cal/Serving: 1,252
Daily Value: 63%
Servings: 2

Fat84g129%
Saturated10g51%
Trans0g0%
Carbs85g28%
Fiber4g15%
Sugars13g0%
Protein32g65%
Cholesterol320mg107%
Sodium1309mg55%
Calcium149mg15%
Magnesium59mg15%
Potassium500mg14%
Iron5mg28%
Zinc2mg16%
Vitamin A913IU18%
Vitamin C11mg19%
Thiamin (B1)1mg34%
Riboflavin (B2)1mg33%
Niacin (B3)8mg42%
Vitamin B60mg16%
Folic Acid (B9)139µg35%
Vitamin B121µg18%
Vitamin D2µg0%
Vitamin E11mg57%
Vitamin K156µg195%
Fatty acids, total monounsaturated47g0%
Fatty acids, total polyunsaturated22g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

If clementines are unavailable, substitute 1/3 cup freshly squeezed juice and a little zest from a...
These cookies take oatmeal to new levels with chocolate chips and coconut.  
Add some Mediterranean flavors to your next casserole dish.

Chicken Katsu Don
Namiko Chen

Today’s recipe, Chicken Katsu Don, might "look" time-consuming but it’s actually not. It’s perfect for a busy day. I usually serve this dish with a bowl of miso soup and a small salad. It’s a pretty balanced meal that is quite filling because of donburi (rice bowl) style. If you use chicken breasts instead of chicken tenders, make sure to cut each piece thin so it will cook faster.

See all chicken recipes.

2.714285
Ratings14

INGREDIENTS

  • 4 chicken tenders (7 ounces total)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup all-purpose flour
  • 3 eggs
  • 1 cup panko breadcrumbs
  • Oil, for deep-frying
  • One 1/3-ounce packet powdered dashi
  • 1/2 white or yellow onion, sliced
  • 1 1/2 tablespoons sake
  • 1 1/2 tablespoons mirin
  • 1 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons sugar
  • 1 cup cooked rice
  • 6 sprigs mitsuba (Japanese wild parsley)
  • Ichimi togarashi (Japanese chili powder), to taste

DIRECTIONS

Season the chicken tenders with salt and pepper, to taste, and set out the flour, 1 egg, and panko breadcrumbs in 3 separate small bowls. Heat ½ inch of oil in a frying pan until a frying thermometer reads 350 degrees.

Dredge the chicken in the flour, egg, then panko breadcrumbs, and deep-fry until golden brown. Drain on paper towels.

Make 2/3 cup dashi stock according to package directions. In a frying pan, combine the onion, dashi stock, sake, mirin, soy sauce, and sugar to a boil. Reduce the heat to medium and cook the onion until wilted. Add the chicken katsu and increase the heat medium-high. Pour and distribute the remaining egg evenly.

When the eggs are halfway cooked, add the mitsuba and turn off the heat. Serve the rice in a bowl and put the chicken and egg mixture on top. Serve with ichimi togarashi on the side.

Recipe Details

Click here to see more recipes from Just One Cookbook.

Servings: 2
Total time: 40 minutes
Cuisine: Japanese
Special Designations: Dairy-free, Kid-friendly

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


1 Comments

tusitalia's picture

Last night (July 11, 2012) I ate with my son and his family at Wagamama's - a Japanese style food chain - in Windsor, England, and we enjoyed Chicken Katsu for the first time. Even the babies - usually picky eaters - liked it! I made a note there and then to seek out a recipe online so I could make it myself; then - hey ho - the Daily Meal email drops into my in-box with this recipe. Now is that spooky or what?

I'll take it as a sign that I am destined to recreate it in my own kitchen, so I'll report back here after I've cooked it. :-)

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human