I am so guilty that it took me this long to get back to writing. I tried a few easy and simple recipes in the last few months since my last post but this Chicken Katsudon is one of my favorite dishes at the moment. I wanted to share this a long time ago but I never found the time to finish any of the many drafts that I started until now.
Since B started school and cake orders started coming in, I had less and less time to write. I hope to manage my time better in the coming year so I can do more sharing in the future.
The amount of work involved to prepare this dish was overwhelming for me at first. Preparation time took so long and it was so tiring that I didn’t enjoy my meal afterwards. Since then, I’ve learned to break down the work flow into smaller steps (and different days, if possible) to make my life easier. Baking the chicken katsu instead of frying also helped a lot in making this dish easier to prepare.
I used boneless chicken breast and instead of pounding it, I ask the butcher to cut it for me horizontally/sideways to make it flat and thin.This way, I just need to fry my japanese breadcrumbs in a bit of olive oil then do the usual breading process of chicken. You can either freeze them at this stage or proceed to bake them. Once you have the Chicken Katsu, just slice into strips then continue to turn them into Katsudon.
If you’re a busy mom like me, I suggest doing the breading part on a different day of cooking your Chicken Katsudon. This way, you won’t spend too much time in the kitchen. This recipe has served me well and it’s a very comforting and satisfying dish for our family.
- 4 halves boneless chicken breast
- Salt and pepper (to season chicken)
- 1-2 cups panko Japanese breadcrumbs
- 1-2 tablespoon olive oil
- 1 cup flour (seasoned with ¼ tsp salt and ¼ tsp ground black pepper)
- 1 beaten egg (seasoned with a pinch of salt)
- 1 large white onion, sliced thinly and divided into 4 portions
- 4 eggs
- 4 cups rice, divided into 4 bowls
- 1-2 stalks leeks, sliced thinly (I sometimes use spring onion)
- Vegetable oil
- 1 cup dashi or chicken stock (I prefer using dashi)
- 1 tablespoon Japanese soy sauce
- 1 tablespoon mirin
- 2 teaspoons sugar
- Mix breadcrumbs and olive oil on a non-stick pan and toast while continuously mixing over medium heat until golden brown.
- Set aside to cool.
- Season both sides of chicken with salt and pepper.
- With a meat mallet, pound chicken breasts to ¼” thickness. (I prefer asking the butcher to slice it horizontally or butterfly the chicken to skip this step).
- Dredge chicken pieces in seasoned flour and shake off excess; dip in beaten egg then coat with toasted breadcrumbs. (I usually make a big batch and freeze some at this point. Just thaw overnight in the fridge then bake as needed).
- Place in baking sheet lined with parchment paper then bake in 200 degrees C oven for 20-30 minutes or until firm to the touch and no longer pink inside.
- Slice into ½ inch thick strips then set aside.
- Make the sauce by whisking all ingredients until sugar is dissolved.
- Heat 1 tablespoon of oil in a small frying pan and saute 1 portion of onion until soft and translucent.
- Add ¼ of the sauce and place 1 chicken in the centre of pan. Simmer for a few minutes until chicken is heated through then put 1 beaten egg over the chicken piece. Cover and simmer for a few more minutes until egg turns slightly opaque.
- Immediately pour pork, onions, and sauce over 1 bowl of rice. Repeat with remaining ingredients. Top with sliced leeks and serve hot.