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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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

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