Chicken Katsu Don

Japanese · 40 min · Chicken · dairy-free, high-protein

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Ingredients

• 500 g boneless chicken thighs
• 1.5 cups panko breadcrumbs
• 0.5 cup all-purpose flour
• 4 eggs
• 1 yellow onion
• 1 cup dashi stock
• 3 tbsp soy sauce
• 2 tbsp mirin
• 4 cups cooked short-grain rice
• 2 cups neutral frying oil

Method

1. Pound chicken thighs to even 1.5 cm thickness, season with salt. Dredge in flour, dip in 1 beaten egg, then coat in panko.
2. Heat frying oil to 170C. Fry cutlets 3-4 minutes per side until golden and internal temp reaches 74C. Drain and rest, then slice into strips.
3. In a small pan, simmer dashi, soy sauce, mirin and thinly sliced onion for 5 minutes until onion softens.
4. Lay sliced katsu into the simmering broth. Pour 3 beaten eggs over the top and cover; cook 2 minutes until eggs are just set.
5. Slide each portion of katsu and egg over a bowl of hot rice, spooning some broth on top. Serve immediately.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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