Japanese cuisine · Meat & Kebab

Katsudon

Breaded chicken cutlet simmered in dashi-soy with onions and bound with egg, served over hot rice.

Ingredients · for 4 servings

• 4 chicken breast fillets (approx. 150 g each)
• 2 tbsp flour
• 150 g panko breadcrumbs
• 300 ml frying oil
• 400 g short-grain rice
• 2 onions
• 300 ml dashi
• 4 tbsp soy sauce
• 3 tbsp mirin
• 1 tbsp sugar
• 6 eggs
• 1 bunch spring onions

Instructions

1. Wash the short-grain rice thoroughly until the water runs clear, then cook with 500 ml water for 12 min. and let steam for 10 min.; meanwhile flatten the chicken fillets to 1.5 cm thickness and season with salt.
2. Coat the fillets one after another in flour, then in two whisked eggs, then in panko, pressing the crumbs on firmly.
3. Heat the frying oil in a pan to 170 °C and fry the cutlets 3–4 min. per side until golden brown, drain on a rack and cut into 2 cm wide strips.
4. Cut the onions into thin wedges and simmer with dashi, soy sauce, mirin and sugar in a small pan for 5 min. until soft.
5. Put a quarter of the onion broth with one cutlet into a small pan, pour a whisked egg over it in a circular motion and cook covered for 1–2 min. until the egg has just set but still looks creamy and glossy.
6. Fill four bowls with hot rice, slide the cutlet with the egg and its broth on top, sprinkle with spring onion rings and serve immediately.