When you talk about something with the word ‘katsu’ in it, it’s usually coated with panko breadcrumbs and deep-fried. This a chicken katsudon that is first fried and then half-submerged in a dashi-soy like soup, a beaten egg is then poured over it and cooked under a closed lid.
In Japanese restaurants, it is usually served on top of rice but you can eat it separately if you wish. Again, I like to save on dirty dishes so I placed everything on top of plain rice.
I got a lot of my Japanese cooking tutorials from this aunty, these videos are called ‘Cooking with Dog‘, the French Poodle in the videos narrates (which is odd but appealing) while the she cooks the dishes. Now I know some of you might be irked by the fact that this lady is handling food with a dog sitting on the counter top, but the dog never budged an inch during the whole process and anyways, you’re not going to eat the food. If you want to, you’ll just have to make it yourself.
CHICKEN KATSUDON RECIPE
Chicken breasts cut to even thickness
Onion cut into several half moons
3/4 cup water
1 small packet Dashi
1 teaspoon mirin
1 teaspoon sake
2 tablespoons light soy sauce / Kikkoman sauce
Oil for deep-frying
Mixed seaweed for garnishing
1. Prepare your chicken with salt and white pepper. Heat a pot with oil for the deep fry.
2. Prepare your breading station, flour, beaten egg (1 egg) and panko breadcrumbs.
3. Coat the chicken with flour and then the egg and lastly the breadcrumbs. Deep fry the pork on a medium fire until they’re all evenly cooked. Drain on a wire rack with paper towels at the bottom.
4. Cut the chicken katsu into strips.
5. To prepare the soup/sauce, add water, dashi powder and soy sauce to a pan. Then add mirin, sake, brown sugar and onions. Place the lid on and turn on the heat to boil and then turn it down to a slow simmer.
6. When the onions have gone soft, place the chicken katsu in the pan and pour the beaten egg over it. replace the lid and simmer for another 15 seconds.
7. Serve on top of cooked rice, slide everything from the pan straight onto the rice. Garnish with mixed seaweed.
Note; You can also use pork for this recipe.