Chicken katsudon is a Japanese rice bowl featuring crispy panko-breaded chicken tenders shallow-fried until golden, then simmered with soft onions and silky eggs in a savory-sweet dashi broth. The runny egg yolk and tender chicken create a rich, satisfying sauce that soaks into the rice.
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Cook Japanese short-grain rice and keep warm.
Season chicken tenders with salt and black pepper.
Coat chicken in flour, dip in beaten egg, then coat with panko breadcrumbs.
Heat oil in a skillet over medium heat and shallow fry the breaded chicken until golden and cooked through, about 3–4 minutes per side. Transfer to a wire rack or paper towel to drain.
Cut the fried chicken katsu into bite-sized pieces.
In a small sauté pan, combine dashi broth, soy sauce, mirin, and sugar. Bring to a simmer over medium heat.
Add sliced onion and cook until softened, about 2–3 minutes.
Place the sliced chicken katsu pieces on top of the onion in the pan.
Beat the eggs and drizzle them over the chicken and onion in a circular motion.
Cover and cook on low heat until the egg is just set but still slightly runny, about 1–2 minutes.
Scoop hot rice into a large donburi bowl and slide the chicken-egg mixture on top of the rice.
Garnish with mitsuba or sliced green onion and serve immediately.
Store fried katsu in an airtight container for up to 4 days in the refrigerator; reheat gently in a 300°F oven for 5 minutes before assembling. The broth and egg mixture are best prepared fresh.
donburi bowl (traditional serving vessel; regular large bowl works) · wire rack or paper towels (for draining fried chicken)
Yes. Cut a chicken breast into strips of similar thickness to tenders to ensure even cooking through in 3–4 minutes per side.
Substitute with chicken or vegetable stock. Dashi adds authentic umami, but stock will still produce a flavorful broth.
Cook covered on low heat for 1–2 minutes only. The residual heat will set the whites while leaving the yolk soft.
Fry the chicken katsu up to 4 hours ahead and store in an airtight container. Reheat gently in a 300°F oven for 5 minutes, then proceed with the broth and egg step.
No, because of soy sauce and panko breadcrumbs. Use tamari and gluten-free panko to make it gluten-free.
