Katsudon (Breaded Chicken and Egg Over Rice)
A classic Japanese comfort dish, Katsudon features crispy breaded chicken cutlets simmered in a savory sauce with egg, served over steamed rice.
Ingredients
- 2 chicken breasts halved and pounded thin
- 1/2 cup all-purpose flour
- 2 eggs beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
- 2 cups steamed rice
- 1 onion thinly sliced
- 1/2 cup dashi stock
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sugar
- 2 eggs lightly beaten for the sauce
- Optional garnish: green onions or parsley
Instructions
- Coat each chicken piece in flour, dip in beaten egg, and coat with panko breadcrumbs. Heat oil in a frying pan and fry the chicken until golden brown and fully cooked. Drain on paper towels and slice into strips.
- In a separate pan, combine dashi stock, soy sauce, mirin, sugar, and sliced onions. Simmer until the onions are soft.
- Add the sliced chicken to the pan and pour the lightly beaten eggs over the top. Cover and cook on low heat for 1-2 minutes until the eggs are just set.
- Serve the chicken and egg mixture over bowls of steamed rice. Garnish with green onions or parsley if desired.
NUTRITION FACTS (Per Serving)
Calories: 520 kcal
Carbohydrates: 50 g
Fat: 18 g
Protein: 32 g