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Katsudon

Katsudon is one of the best chicken and rice bowls you will ever have.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Japanese
Keyword: asian, chicken, katsu, katsudon

Ingredients

Chicken Katsu

  • 1 large chicken breast
  • ½ cup corn starch
  • 1 large egg (egg wash)
  • 1 cup panko bread crumbs

Broth

  • 1 small yellow onion
  • ⅓ cup dashi or chicken stock
  • 1 tbsp soy sauce
  • ½ tbsp sugar
  • 2 large eggs (beaten)
  • 1 stalk green onion
  • 1 tbsp katsu sauce

Instructions

  • Cut your chicken breast in half and flatten using the back of your knife.
    1 large chicken breast
  • Season with salt then coat in corn starch, egg wash, and panko in that order. Make sure there are no wet spots.
    ½ cup corn starch, 1 large egg, 1 cup panko bread crumbs
  • Fry in a shallow layer of oil at 350F for 3 minutes each side or until golden brown. Season immediately after with salt.
  • In a bowl, mix together 2 eggs, dashi/chicken stock, soy sauce, mirin, and sugar. Whisk until well incorporated.
    ⅓ cup dashi or chicken stock, 1 tbsp soy sauce, ½ tbsp sugar, 2 large eggs
  • Onto a non stick pan add oil and start cooking sliced onions for 30 seconds.
    1 small yellow onion
  • Add beaten egg mixture on top and slowlypull the edges towards the middle until mostly cooked through.
  • Place egg on top of rice.
  • Slice chicken katsu into strips and place on top with green onions. Top with katsu sauce.
    1 stalk green onion, 1 tbsp katsu sauce