Chicken Katsudon is a Japanese rice bowl featuring a crispy fried chicken cutlet layered with tender onions and creamy scrambled eggs in a savory dashi-based sauce. The contrast between the golden cutlet and silky eggs makes it an irresistible comfort food.
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If you are using leftover chicken katsu that's already been fried, you can proceed to step 3. Otherwise, go follow the instructions here for preparing and breading the chicken cutlets and come back to step 2 to fry it.
Preheat 1 1/2-inches of oil to 355 degrees F (180 C). Fry the 1 piece Chicken Katsu, flipping it over at least once until the breading is golden brown (about 4-5 minutes). Transfer the katsu to a paper towel-lined rack and let it cool enough to handle.
Cut the chicken katsu into 3/4-inch slices. Break the 2 large eggs into a bowl and lightly beat them.
Slice the 70 grams onion thinly and add it to an 8-inch non-stick omelet pan, along with the 1/3 cup dashi stock, 2 tablespoons sake, 1 1/2 tablespoons soy sauce, and 2 teaspoons evaporated cane sugar.
Bring the onion mixture to a simmer and cook them until they are tender.
Add the sliced cutlets and let them cook until they've soaked up the sauce on one side.
Flip the chicken over and continue cooking until they're warmed through and fully cooked.
Drizzle the beaten egg evenly over everything.
Gently mix the egg with tongs or chopsticks, ensuring it flows between each piece of chicken and then slam the pan against the stove (don't do this if you have a glass-topped stove) to help redistribute the uncooked egg.
Turn off the heat and allow the residual heat to cook the egg until it starts to turn opaque, but is still creamy. If you want your eggs more thoroughly cooked, you can cover the pan with a lid before turning off the heat and let it steam.
Serve over 1 serving cooked short-grain rice and garnish with Mitsuba or scallions.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat on the stovetop or microwave covered; add a splash of water if the sauce has thickened too much.
8-inch non-stick omelet pan · thermometer for oil temperature (355°F / 180°C) · paper towel-lined rack for draining fried katsu
Yes. If using leftover fried katsu, skip to step 3. Otherwise, prepare and fry the cutlet to golden brown at 355°F (180°C) for 4-5 minutes, flipping once.
Turn off the heat after drizzling the beaten eggs and let residual heat cook them until they start turning opaque but remain creamy. Avoid stirring aggressively; use tongs or chopsticks to gently fold.
Yes, the recipe calls for 1/3 cup dashi or chicken stock interchangeably. Dashi adds more authentic Japanese flavor, but chicken stock works as a substitute.
Store in the refrigerator. Reheat gently in a skillet over low heat, or microwave covered for 1-2 minutes. Add a splash of water if the sauce has dried out.
Yes. Prepare the dashi mixture (dashi, sake, soy sauce, sugar) in advance and store in the refrigerator for up to 2 days. Heat through before adding onions and chicken.
