Katsudon is the Japanese rice bowl topped with the delicious tonkatsu, sweet onion, and barely set beaten egg bath in umami-rich dashi enhanced with mirin and soy sauce. Katsudon (カツ丼 / Japanese cutlet rice bowl) is relatively easy to prepare.
For the tonkatsu
- 1 piece of chicken breast
- 1/4 tsp salt (or according to the size of the chicken)
- 1/4 tsp black pepper
For the breading station
- Regular flour
- 1 egg
- Panko (Japanese breadcrumbs)
For the soup
- 60ml (1/4 cup) dashi (or chicken stock)
- 1/2 tbsp Mirin
- 1/2 tbsp Sugar
- 1 tbsp Soy sauce
- 1/4 cup sliced onion
- 1 egg egg
- 1 cup cooked rice
- Some mitsuba (or coriander leaves/scallion)
- Cut the chicken breast to a thickness of about 1.5cm (0.6-inch slices). Use a meat mallet to pound the chicken breast gently if the thickness is uneven. Season with salt and pepper.
- Coat the chicken breast meat with flour, egg, and lastly panko.
- Pour about half an inch of cooking oil into a pan. Deep-fry the chicken breast for about 4 minutes on each side or until it turns golden.
- Remove and drain on a kitchen towel. Cut the tonkatsu crosswise into 1.5cm (half an inch) slices.
- Saute the onion for extra flavor.
- Once the onions have turned slightly brown, add the dashi, mirin, sugar, and Japanese soy sauce and wait until it starts to boil. Place the chicken pieces in the pan carefully.
- Crack an egg, beaten, and drizzle into the soup evenly with a small amount on top of the chicken.
- Cover and simmer over medium heat for half a minute or until the egg is just set. Slide the egg and chicken onto a bed of freshly steamed rice.
- Garnish with some chopped scallions, mitsuba, or shiso.
For more tips on this recipe, click here to the original article!
Source: Taste of Asian Food. Reproduced with permission.
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