Chicken Katsudon is a new way to enjoy chicken katsu with a thick eggy sauce that adds incredible flavor to the chicken and rice. It’s a flavorful dish that’s perfect for lunch or dinner!
1Chicken Katsu sliced (not too thin, not too thick), already cooked
1eggbeaten
Ricecooked according to package instructions
2sprigs MitsubaJapanese parsley or green onions, optional
Instructions
Add the Kashi ingredients into a small pot. Turn it into a boil and let it simmer, covered, for 3-5 minutes.
Add ¼ of an onions - sliced, cover, and cook until the onion turns translucent.
Once the onions are translucent, add the sliced katsu into the pan. Pour the beaten egg around the edges of the katsu.
Cover and cook for about 2 minutes until the eggs just start to set.
Pour over your rice and top with Mitsuba or green onions if desired. Enjoy!
Notes
Recipe reviewed by Japanese reader, Kengai Wilberding. Copyright The Foreign Fork. For educational or personal use only.
Dashi Stock: Dashi Stock is a vegetarian stock made by adding water to dried shiitake mushrooms. You could substitute chicken stock or beef stock but dashi stock will give the most authentic flavor. You can use Instant Dashi as an easy ingredient.
Mirin: Mirin is a type of rice vinegar. If you can’t find mirin, you could also use cooking sake.
Sugar: You can use white or brown sugar for this recipe
Yellow Onion: You could also use white onions
Chicken Katsu: Already cooked. For this recipe, you want your Katsu already sliced (not too thin, not too thick)
Rice: Japanese Short Grain White Rice
Mitsuba or Green Onions: Mitsuba is a Japanese wild parsley that adds great flavor to this dish but it is completely optional! My local Asian market did not have it, so I substituted green onions for color!
Be careful not to overcook the dish. You want the eggs to be soft and tender, not at all hard.
This dish is very similar to the Japanese dish oyakodon. The difference is it uses katsu chicken, rather than boneless chicken breast, which adds a bit more flavor to the overall dish.
Some chefs top katsudon with peas. Give it a try!
This popular Japanese dish is traditionally made with a pork cutlet but katsu chicken is just as delicious. I've also seen it made with chicken tenders to make it even easier.
When I made this recipe, I did not think that one egg was enough for my preference, though this is the traditional amount used. I actually ended up adding a second egg, which suited my preferences better.
Researched using Adam Liaw, Champ’s Japanese Kitchen, iankewks, and farahjeats