17 Japanese Chicken Katsudon Recipe Unleash Your Inner Chef!
Published on: Mar 25, 2024
Looking for a delicious and authentic Japanese dish to add to your cooking repertoire? Look no further than chicken katsudon! This classic comfort food is a staple in Japanese cuisine, featuring crispy breaded chicken cutlets simmered in a savory and slightly sweet broth, served over a bed of fluffy rice. Not only is this dish easy to make, but it also packs a punch of flavor that will surely satisfy your taste buds. So let's dive into the world of Japanese cooking and learn how to make the perfect chicken katsudon!
Main Ingredients: Boneless Pork Chops, Salt, Pepper, Flour, Egg, Panko
If you're a fan of Japanese cuisine, then you've probably heard of katsudon. This delicious dish consists of a crispy pork cutlet served on top of a bed of fluffy rice and topped with a savory and slightly sweet egg sauce. It's a popular comfort food in Japan and is often served in restaurants and even at home. But did you know that you can make your own katsudon at home using beer can chicken? Yes, you read that right! In this recipe, we'll show you how to make a mouth-watering katsudon using a beer can chicken as the main ingredient.
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Ingredients for Chicken Katsudon
For the chicken:
4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 eggs, beaten
1 cup panko breadcrumbs
1 tsp salt
1 tsp pepper
Oil for frying
For the broth:
2 cups dashi broth (can be substituted with chicken broth)
2 tbsp soy sauce
2 tbsp mirin
2 tbsp sugar
For serving:
4 cups cooked rice
4 eggs, lightly beaten
4 green onions, thinly sliced
Instructions
1. Prepare the Chicken Cutlets
Using a sharp knife, butterfly the chicken breasts by cutting them in half horizontally. This will give you thinner and more even pieces of chicken.
In a shallow bowl, mix together the flour, salt, and pepper.
In a separate bowl, beat the eggs.
In a third bowl, place the panko breadcrumbs.
Coat each chicken breast in the flour mixture, then dip in the beaten eggs, and finally coat in the panko breadcrumbs, pressing gently to adhere.
Heat oil in a large skillet over medium-high heat. Once hot, add the chicken cutlets and cook for 3-4 minutes on each side, until golden brown and cooked through. Remove from heat and set aside.
2. Prepare the Broth
In a small saucepan, combine the dashi broth, soy sauce, mirin, and sugar. Bring to a boil, then reduce heat and let it simmer for 5 minutes.
Remove from heat and set aside.
3. Assemble the Katsudon
In a large skillet or wok, add the cooked rice and pour the broth over it. Bring to a simmer.
Place the chicken cutlets on top of the rice and broth mixture.
Slowly pour the beaten eggs over the chicken and rice, making sure to cover the entire surface.
Cover and let it simmer for 2-3 minutes, until the eggs are cooked and the broth has thickened.
4. Serve and Enjoy!
Using a spatula, carefully transfer the katsudon to individual serving bowls.
Garnish with sliced green onions and serve hot.
Congratulations, you've just made a delicious and authentic Japanese chicken katsudon! Serve with a side of pickled ginger and red pickled radish for an extra burst of flavor. Enjoy this comforting and satisfying dish with your loved ones and impress them with your newfound Japanese cooking skills.
Now that you have the recipe for chicken katsudon, you can experiment with different variations such as replacing the chicken with pork or tofu, or adding vegetables like onions and mushrooms. The possibilities are endless, but one thing is for sure – you'll have a delicious and hearty meal every time. So go ahead and try out this recipe and let us know how it turned out for you!
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