Chef #1265507's Note:
From Cooking with Dog Youtube recipe. During this recession, it is way too expensive to visit the local Japanese restaurant for this famous dish. So why not make your own katsudon at home? You'll save money and you won't be left wondering what kind of food went into making this dish. Preparation and cooking times are approximate and will vary from person to person. NOTE: This recipe tastes extremely good when made with Takara mirin and Kikkoman low sodium soy sauce. You can find out more about Takara mirin at this website: http://www.takarasake.com/products/mirin.htm
My Private Note
Units: US | Metric
- 4 ounces skinless chicken breasts
- 1 egg
- 1/2 teaspoon water
- 2 tablespoons water
- 1/4 teaspoon dashi
- 1 tablespoon low sodium soy sauce
- 1 tablespoon mirin (preferred brand ( Takara)
- 1 teaspoon brown sugar
- 1 tablespoon onion (minced)
- 1 cup calrose rice (already cooked)
- 2 tablespoons rice flour
- 4 tablespoons panko breadcrumbs, flakes
- 1Preheat the deep fryer to 340 degrees (if you have a digital fryer) OR 350 degrees Fahrenheit (if your fryer has a dial). Use a fry thermometer to make sure the oil reaches the correct temperature.
- 2Cut the onion and mitsuba (Japanese parsley) into small pieces.
- 3Place flour in one tray and panko flakes in another tray.
- 4Pound the chicken with a meat tenderizer. This will soften the meat and flatten any bumps. It isn't necessary to flatten the meat very thinly! Afterwards, sprinkle salt and pepper on one side of the chicken.
- 5Crack the egg into a small bowl.
- 6Then put 1/4 of the egg into another bowl. Then beat the remaining 3/4 egg with a whisk.
- 7Add 1 teaspoon of water to the 1/4 egg. Whisk the egg and water together.
- 8Dredge the chicken in the flour. Shake off the excess.
- 9Then coat the chicken in the egg/water mixture.
- 10Afterwards, coat the chicken in the panko flakes.
- 11Place the chicken in the deep fryer and deep fry until golden brown and delicious. (About 3 minutes).
- 12Remove the chicken from the fryer and drain on a rack. Once cooled, cut chicken into 1 inch pieces.
- 13In a small pan, mix soy sauce, mirin, 2 tablespoons of water, dashi, sugar, and onion. Put the lid on the pot. Cook ingredients on medium heat. When it starts to boil, reduce heat to low and cook for 3 minutes.
- 14Add chicken to the sauce mixture. Then place the 3/4 beaten egg on top of the chicken. Put the lid on and cook for 20 to 30 seconds on high heat.
- 15Remove from the heat and add the mitsuba to the top of the chicken.
- 16Place the rice in a bowl and gently place the chicken/sauce mixture on top of the rice.
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Nutritional Facts for Chicken Katsudon
Serving Size: 1 (493 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1138.1
- Calories from Fat 82
- Total Fat 9.2 g
- Saturated Fat 2.6 g
- Cholesterol 280.6 mg
- Sodium 1041.9 mg
- Total Carbohydrate 201.9 g
- Dietary Fiber 7.5 g
- Sugars 7.4 g
- Protein 52.7 g
The following items or measurements are not included: