Although there are many regional variations around Japan, the most popular version of Chicken Katsudon (チキンカツ丼) is made with a bed of rice topped with cutlets of chicken that have been simmered in a savory-sweet broth with onions and egg. It’s a great way to use leftover cutlets, which makes it a popular lunch item in homes and cafeterias around Japan.
The Katsudon is one of the most well-known Japanese rice bowls in the world, and it is easy to see why –it is the perfect balance between sweet and salty, filled with delightful textures, thanks to the crunchy fried chicken and fat grains of rice swimming in a creamy sea of egg. To fully enjoy this dish, eat it hot off the stove!
• Serves 2 people
– 2 pcs chicken breast (150 g each)
– 2 bowls steamed rice
– 70 g yellow onion (sliced)
– 4 eggs (divided into 2 portions)
– 80 g all-purpose flour
– 80 g panko (japanese bread crumbs)
– 40 ml mirin
– 4 tsp dashi powder (dissolved in 440 ml water)
– 40 ml light soy sauce
– 25 g salt
– 65 g white sugar
– vegetable oil (for deep-frying)
– cooked japanese rice for 2
1.Fry chicken katsu
• Heat up enough vegetable oil for deep frying in a pot.
• Place flour, 2 beaten eggs and panko breadcrumbs in three separate shallow bowls
• Dip each chicken breast into the flour, followed by the beaten eggs and finally, the breadcrumbs.
• Deep fry for 4-5 minutes, until cooked through. Set aside to drain, then slice.
• Fry chicken katsu
2. Make sauce
• In a shallow pan, heat 1 tbsp of vegetable oil over a medium heat. Saute the yellow onion until softened.
• Add dashi stock, soy sauce, sugar and mirin and simmer for 1-2 minutes.
• Pour in the beaten eggs in a circular motion, and turn off the heat.
3. Plate and Serve!
• Place the sliced chicken katsu into the centre, and pour over the cooked rice. Serve and enjoy!
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Name : Afiffa Ulfa Nurfajri (01)
Class : XII Social 1