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 small pan add sliced onion, dashi/chicken stock, soy sauce, mirin, and sugar. Let it simmer for 2 minutes.
1 small yellow onion, ½ cup dashi or chicken stock, 1 tbsp soy sauce, 1 tbsp mirin, ½ tbsp sugar
Add 2 beaten eggs and cover with a lid for 1 minute.
2 large eggs
Slice chicken katsu into strips and place on top of the eggs along with green onions for 30 seconds to soak in the broth.
1 stalk green onion
Plate on top of rice and enjoy