Chicken Katsu Don Recipe


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

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.

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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.



  • 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


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

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

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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. :-)

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