Chicken Katsudon
This chicken katsudon is comfort food at its finest. Golden, panko-crusted chicken cutlets are shallow-fried to a perfect crisp, then simmered in a savory blend of onions and dashi for a rich, umami-packed base. Topped with gently cooked, silky eggs, every bite is a harmonious mix of crunchy, tender, and comforting flavors — best served over a steaming bowl of rice and finished with a sprinkle of scallions and a hint of spice.
Total Time
30 minutes
30 min
Prep Time
15 minutes
15 min
Cook Time
15 minutes
15 min
Total Time
30 minutes
30 min
Prep Time
15 minutes
15 min
Cook Time
15 minutes
15 min
Ingredients
for 2 servings
Chicken:
- 2 boneless, skinless chicken breast cutlets
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 large eggs
- ½ cup all-purpose flour
- ⅓ cup cold water
- 1 ½ cups panko bread crumbs
- neutral cooking oil, for frying
Sauce:
- ½ yellow onion, thinly sliced
- 1 cup dashi broth
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 2 large eggs, lightly beaten
Additional Ingredients:
- cooked short-grain white rice, for serving
- thinly sliced scallion, for garnish
- Shichimi togarashi, for garnish
Nutrition Info
- Calories 1040
- Fat 33g
- Carbs 87g
- Fiber 2g
- Sugar 3g
- Protein 89g
Estimated values based on one serving size.
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Preparation
- Make the chicken: Season both sides of the chicken with salt and pepper.
- In a shallow bowl, stir together the eggs, flour, and water until a batter forms. Place the panko in a second shallow bowl. Dip each piece of the chicken in the batter to coat, then dredge in the panko, making sure all parts of the chicken are coated.
- Pour the oil to a depth of ½ inch in a medium skillet. Heat over medium until bubbles form around a wooden chopstick when inserted in the oil. Fry the chicken pieces for 3–4 minutes per side, until crispy and golden brown, and the internal temperature reaches 165°F. Transfer the chicken to a paper towel to drain. Cut the chicken into strips, and set aside.
- Make the sauce: Place the onion, dashi, soy sauce, and mirin in a medium skillet. Bring to a simmer over medium heat. Cook for 4–5 minutes, until the onion softens.
- Place the sliced chicken strips on top of the onion mixture in the skillet. Pour the lightly beaten eggs over the chicken and onion. Cover and cook for about 1 minute, or until the eggs are gently cooked but still soft.
- Serve the katsudon over bowls of steamed rice, and garnish with scallions and shichimi togarashi.
- Enjoy!