Chicken Katsudon

• 份量: 2 servings
• 准备时间: 10 minutes
• 总时间: 40 minutes

配料

¼ cup all-purpose flour (plain flour)

1 large egg (50 g each w/o shell) (beaten)

1 cup panko (Japanese breadcrumbs)

7 oz chicken tenders (4 tenders) 4

Diamond Crystal kosher salt

freshly ground black pepper

3 cups neutral oil (for frying)

⅔ cup dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)

1½ Tbsp sake

1½ Tbsp mirin

1½ Tbsp soy sauce

1½ tsp sugar

½ onion (4 oz, 113 g; thinly sliced) 4 113

2 large eggs (50 g each w/o shell) (“cut“ the egg whites 5–6 times into smaller clumps so the yolks and whites are marbled; do not whisk or beat)

2 servings cooked Japanese short-grain rice (typically 1⅔ cups, 250 g per donburi serving)

4 sprigs mitsuba (Japanese parsley) (chopped; or substitute green onion)

ichimi togarashi (Japanese chili pepper) (for a spicy kick)

步骤

Before You Start: Gather all the ingredients. For the steamed rice, please note that 1½ cups (300 g, 2 rice cooker cups) of uncooked Japanese short-grain rice yield 4⅓ cups (660 g) of cooked rice, enough for 2 donburi servings (3⅓ cups, 500 g). See how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe.

To Make the Chicken Katsu

Place ¼ cup all-purpose flour (plain flour), 1 large egg (50 g each w/o shell) beaten, and 1 cup panko (Japanese breadcrumbs) in individual bowls or plates. Next, season 7 oz chicken tenders with Diamond Crystal kosher salt and freshly ground black pepper. To bread the chicken, dust each piece with the flour and shake off any excess. Then, dip it into the beaten egg to coat completely. Finally, coat the chicken with the panko, pressing the panko into the cutlet so that it adheres well. Remove any excess. Set the breaded cutlets on a plate.

Heat 3 cups neutral oil in a frying pan. Shallow-fry the panko-coated chicken at 340ºF (170ºC) until golden brown. Remove the chicken and place it on a wire rack or plate lined with paper towels to drain the extra oil.

To Make the Katsudon

In another (or a clean) frying pan, add thin slices of ½ onion and all the ingredients for the seasonings—⅔ cup dashi (Japanese soup stock), 1½ Tbsp sake, 1½ Tbsp mirin, 1½ Tbsp soy sauce, and 1½ tsp sugar. Cover and bring it to a boil over medium heat. Once boiling, lower the heat to medium low and cook the onion, covered, until wilted.

Place the chicken katsu on top of the onion slices and turn the heat up to medium. While you‘re waiting for it to heat up, prepare the eggs by lightly “cutting“ the egg whites with chopsticks 5–6 times into smaller clumps so the yolks and whites are marbled (do not whisk or beat). Once the cooking liquid is simmering, evenly distribute 2 large eggs (50 g each w/o shell) over the chicken katsu and onion in a circular pattern, avoiding the edges of the pan where the egg can easily overcook. Cover to cook until the eggs are set to your liking, roughly 30 seconds. Tip: For more tips and tricks for "cutting" and cooking the eggs, see my Oyakodon recipe.

Top with the chopped 4 sprigs mitsuba (Japanese parsley) and turn off the heat. Divide 2 servings cooked Japanese short-grain rice into individual bowls. Gently transfer the simmered katsu and eggs on top of the steamed rice. Sprinkle the top with ichimi togarashi (Japanese chili pepper) for a spicy kick. Enjoy!

To Store

You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.

营养

• 卡路里: 768 kcal
• 总脂肪: 38 g
• 饱和脂肪: 7 g
• 不饱和脂肪: 28 g
• 反式脂肪: 1 g
• 胆固醇: 315 mg
• 钠: 1089 mg
• 总碳水化合物: 59 g
• 膳食纤维: 2 g
• 总糖: 9 g
• 蛋白质: 37 g