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Chicken Katsudon Domburi Bowl

This is the chicken version of classic Katsuson, whith is made with a pork cutlet.

Ingredients

Chicken Katsu

  • 2 to 3 cups vegetable oil
  • 1 package chicken tenders (about 6 pieces)
  • 1/4 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko bread crumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Broth

  • 2 cups water
  • 1 packet Dahi powder (1 tablespoon)
  • 1/4 cup sake
  • 1/4 cup mirin
  • 1/4 cup soy sauce
  • 1 tablespoon sugar
  • 2 large onions thinly sliced

Assembly

  • 4 large eggs slightly whisked
  • sticky rice
  • green onion optional
  • Ichimi togarashi optional

Instructions

Chicken Katsu

  • Using 3 separate plates, place flour in one, beaten eggs in another and panko crumbs in the third.
  • Sprinkle chicken with salt and pepper.
  • Dip the chicken into flour plate, then eggs and last coat with panko. 
  • Heat 3 cups vegetable or peanut oil in a frying pan to 340ºF.
  • Shallow-fry the panko-coated chicken, while maintaining the temperature at 340ºF until golden brown.
  • Remove the chicken and place it on a wire rack or plate lined with paper towels to drain the extra oil.

Broth

  • In a frying pan, add broth ingredients, including the onion.
  • Cover and bring it to a boil over medium heat. Once boiling, lower the heat to medium low and cook until the onion is wilted (about 15 minutes).

Assembly

  • Place chicken on top of onion mix, pour eggs over chicken and continue cooking until eggs are to your preferred doneness.
  • Serve over sticky rice and top with green onion or ichimi togaraashi (chili pepper).