Chicken Katsudon Recipe

Serves 4

Ingredients:

2 chicken breasts

1 cup panko crumbs

1 cup all purpose flour

1/2 onion (white or yellow), sliced

4 eggs

Sauce

1 cup dashi broth (japanese broth)

1 tablespoon brown sugar

1/4 cup mirin (sweet japanese cooking wine)
1/4 cup soy sauce

1. Cut each breast lengthwise (as though to butterfly it with the knife being parallel to the board) so that you have two rather thin pieces of chicken. Then pound each piece of chicken with a mallet until it is uniform in thickness. Season with salt and pepper.

2. Put all purpose flour and panko crumbs side by side on a baking sheet. Beat the eggs in a bowl. Take each seasoned chicken piece and dredge in flour then dip in the eggs and finally coat with panko crumbs.

3. Heat about 2 tablespoons or so of cooking oil in a medium pan over medium high heat. Once the oil is hot, place down as many chicken pieces as you can but do not overcrowd them (I actually used a small pan for this so I could only fry one piece at a time). Fry until golden brown on each side. Once cooled, cut into half inch strips.

4. Combine all sauce ingredients in a small pot over medium high heat. Once it starts to boil turn heat down to low and let simmer. TIP: dashi broth can be made using hondashi powder/granules (pictured below, usually found in the spice aisle of your local asian store) and hot water. I used a teaspoon of hondashi granules and 1 cup of hot water to make 1 cup of instant dashi broth.

5. Pour 1/4 cup of the sauce and about a quarter of your sliced onions in a small pan over medium heat and let simmer for a few minutes, covered.

6. Push onions to the side and add the sliced chicken cutlet to the pan, then place the cooked onions on top of the chicken and pour 1/4 of the egg mixture on top. Let simmer for about 30 seconds, covered.

7. Place desired amount of rice in a bowl and slide your chicken katsu and sauce over the rice. Additionally, you may top it with seaweed shreds and chopped green onions. Enjoy!