Chicken Katsu Don
Prep Time:
Cook Time:
Servings:
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 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
Directions
  1. 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.
  2. Dredge the chicken in the flour, egg, then panko breadcrumbs, and deep-fry until golden brown. Drain on paper towels.
  3. 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.
  4. 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.