- Worcestershire sauce introduced (1937)
Chicken Katsu Don
- 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 Tablespoon sake
- 1 1/2 Tablespoon mirin
- 1 1/2 Tablespoon soy sauce
- 1 1/2 Tablespoon sugar
- 1 Cup cooked rice
- 6 sprigs mitsuba (Japanese wild parsley)
- Ichimi togarashi (Japanese chili powder), to taste
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.
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.