My husband and I have traveled to Japan and have had our share of katsudon.
. Place flour in one tray and panko flakes in another tray. Thank you for trying my recipe. you can use chicken stock or water. Took me 1 1/2 hours to make the first time but I will surely make this again and again. Thank you for your compliment and encouraging words. Hi, I do not have dashi, sake and mirin. Deep-fry the chicken breast for about 4 minutes on each side or until it turns golden. Please do not use my images without my permission.

I’d say scallion/green onion is best fit for this recipe. We use cookies to ensure that we give you the best experience on our website. Preheat the deep fryer to 340 degrees (if you have a digital fryer) OR 350 degrees Fahrenheit (if your fryer has a dial). ©2020 Just One Cookbook, All Rights Reserved. Once you have flattened the chicken breast meat, season with salt and pepper. In a frying pan, bring Seasonings and onion to a boil. Thank you so much for trying this recipe! first, and then 1/2 Tbsp.

Now, if you are planning to eat later, I will start from Step 5 when you’re ready to eat so it’s freshly made. Use a meat mallet to pound the chicken breast gently if the thickness is uneven.

Slice some onions into small pieces. Before you deep-fried the chicken breast, make sure the bread crumbs thoroughly cover the meat. This recipe is delicious no matter how you interpret it.

Design by, My mom always make Chicken Katsu with chicken tenders so that’s how I make it, but you can use chicken breasts or thighs. I read the recipe and the comments, but did not find an answer. Hi Nyx! Thank you so much for following my blog! And will continue to make it into infinity. Hi Lesley, Thank you so much for trying this recipe and for your kind feedback. If you have a Japanese market nearby most likely they have it. Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! I had it on the table in an instant and me and my family enjoyed it so much. Put the lid on the pot.

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I am not sure your preference in taste/texture/flavor, so I am not sure how to give you the best side dish to go with this dish. Thank you so much for trying this recipe! The chicken will brown beautifully with a crispy char on the surface and tender inside. My grandkids ate this for the first time and they loved it.

For this recipe, I apply shallow frying technique instead of deep frying to prepare the chicken katsu. It isn't necessary to flatten the meat very thinly! . Hi Noel! I’m really happy to hear your family enjoyed this recipe! . I hope you find dishes you like on my blog. YAY! Hi Aimee! KP Kwan.

You “can” use chicken or vegetable stock, but there is no “authentic” Japanese taste without dashi in it. Aww thank you so much for your kind feedback. If you do not have a meat mallet, pound the meat by using the spine of the knife. 2/3 cup of dashi powder!!!!!!!!! Hi Nami. Buy our best-selling e-cookbook for 33 more easy and simple recipes! My golden ratio to make this chicken katsudon soup is 5:1:1:2 of dashi:mirin:sugar:soy sauce. I’m happy to hear you enjoyed this recipe! The fragrance and taste disappear quickly with dashi powder, so I usually don’t use it (plus we can avoid MSG and other stuff).

My mom always make Chicken Katsu with chicken tenders so that’s how I make it, but you can use chicken breasts or thighs. Same goes to how far you want your egg to cook. Thanks for posting such a nice recipe. I'm Nami, a Japanese home cook based in San Francisco. Dashi is the common stock for Japanese cuisine. I tried this awesome recipe yesterday! As an Amazon Associate, I earn from qualifying purchases. Pour and distribute egg evenly”, do I need to pour the egg over the chicken katsu? Juicy and tender crispy baked chicken breast wrapped in a panko crust. I’m glad you liked this recipe! A more typical Katsudon is served with Tonkatsu (deep-fried pork cutlet). If you use chicken breasts, make sure to cut each piece thin so it will cook faster (Here’s the basic cutting technique to cut breast thin). I see… I understand. I can totally see now how salty it must have been! Yes, that’s fine with me.

Required fields are marked *. I am pleased to reply to any questions and comments as soon as possible. It was delicious. Please note that the amount of salt in the recipe serves as a general guideline. If you need high res images, let me know. It’s a winner in our house. Hi Mari! Heat 1/4 inch of oil in a large skillet over medium-high heat.

Because the salt content is ONLY 1½ Tbsp soy sauce and the rest is a non-salty ingredient for the liquid (⅔ cup dashi + 1½ Tbsp sake + 1½ Tbsp mirin). Use a fry thermometer to make sure the oil reaches the correct temperature. I’m so happy to hear you liked this recipe! xo . About a half hour to put together, no kidding! However, this is not very practical if you are not deep frying foodstuff often at home. . Everything worked out perfectly this time around. Now set up the standard three-sectioned breading station. Thank you so much for trying this recipe with your adjustment.

As you suggested above about preference over deep fry or not, I used the crispy chicken katsu instead. It should be ⅔ cup dashi (liquid form). It is about 16 cm in diameter, which is the best size to cook the torikatsu. Oishii!

Slice through the crispy crust with a sharp knife first, then only cut through the meat. . Just ask if I can use your photos on those Washoku dishes for my presentation at my beginner Japanese language class by end of this month. Is step 1 using 1 egg and step 5 using the other egg (of 2 eggs mentioned in ingredient list)? If you use chicken breasts, make sure to cut each piece thin so it will cook faster (Here’s the basic, kosher/sea salt (I use Diamond Crystal; Use half for table salt), neutral-flavored oil (vegetable, canola, etc).

If you make this recipe, snap a pic and hashtag it #justonecookbook — We love to see your creations on Instagram, Facebook, and Twitter! , Hi Nami!

Thank you for your recipe and wonderful instructions. Did you make homemade or use dashi powder (which includes MSG and salt)? Thanks! <3, Hi Franzi!

Whisk the egg and water together. Thank you so much for trying this recipe and I’m so happy to hear you enjoyed it! Good luck with your presentation! Its simplicity is the main reason why it becomes a beloved dish for busy home cooks.

Meanwhile, beat … , thank you for this excellent recipe. Chicken katsudon – How to prepare (quick and easy recipe), 1/4 tsp salt (or according to the size of the chicken), Some mitsuba (or coriander leaves/scallion). Is it ok to replace Sake? Please understand it really lacks of authentic flavor, however, it’ll still taste good! You can test the temperature of the oil without r a kitchen thermometer. Once the deep-fried meat and the sweet onion are added, the whole pan will turn into an incredible umami powerhouse. But if you simply cannot finish what you made, then yes you can save it later and reheat in the microwave or in a frying pan. This treatment sounds a bit weird on the surface. But I really want to make it, I love your recipes ^o^, Hi Stefani! Katsudon is a popular Japanese bowl dish that consists of tonkatsu (breaded deep-fried pork) and eggs cooked in a sweet and salty broth and placed over rice. Without it, just panko breaded chicken, rice, egg… lack of Japanese flavor. Oh my!

Garnish with some chopped scallions, mitsuba, and nori. Delicious recipe, family loved it, will definately be making again although I think we will add chicken after the egg next time for a bit more crunch. It requires less oil, and you can reuse the leftover oil after filtering through a wire mesh strainer lined with a paper towel. If time is allowable, I suggest you prepare the fresh dashi with kombu and katsuobushi. Thank you so much for your kind feedback on this recipe.

You'll save money and you won't be left wondering what kind of food went into making this dish. Hi Nami!!! Heat up enough vegetable oil for deep frying in a pot. Once the onions have turned slightly brown, add the dashi, mirin, sugar, and Japanese soy sauce and wait until it starts to boil. https://www.justonecookbook.com/recipes/japanese-cucumber-salad/ https://www.justonecookbook.com/recipes/spinach-ohitashi-japanese-spinach-salad-with-bonito-flakes/ https://www.justonecookbook.com/recipes/sunomono-with-cucumber-and-wakame/, thanks for the recipe Nami we cooked it today at it taste great! Hi Victoria! Cook ingredients on medium heat. I hope my instruction can help you make nice Dorayaki.

Thank you for noticing and letting me know! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. . Hi Nami, what is a good substitute for mitsuba? For 2/3 cup dashi, you will need a bit less than 1/2 tsp dashi or so but it also depends on dashi powder brand. Heat ½ inch of oil in a frying pan and deep fry at 350F (180C) until golden brown. Hi Cherise! And if so, do I need to flip the chicken to cook the egg? Could it be developed accidentally by some innovative home cooks who find ways to reprocess the soggy, leftover torikatsu?

Use a meat mallet to pound the chicken breast gently if the thickness is uneven. Hope this helps. Sooooo yummy! (About 3 minutes). Regard, Lawrence. Easy and fantastic recipe. If you submit the form (Green background with white words) below each recipe of every article, I will be able to capture your email address and forward any new recipe I uploaded regularly. Don, or donburi, identifies this as a bowl dish. Cover and simmer over medium heat for half a minute. Thank you so much for trying this recipe!

Thanks for trying this recipe! When we says “oyakodon” in Japan, it usually means simple chicken and egg donburi, and not deep fried Katsu even though katsu don has chicken and egg. Yes! If you continue to use this site we will assume that you are happy with it. Crack an egg, beaten, and drizzle into the soup evenly with a small amount on top of the chicken. Combine dashi, soy sauce, sake, sugar, and mirin in a small saucepan or donburi pan and bring to a simmer over medium heat. Katsu, or \"cutlet\" in Japanese, refers to meat thats been pounded thin before being cooked. Hope this is helpful for those.

Slide the egg and chicken onto a bed of freshly steamed rice. I can’t think of any other suitable herbs that you can use of. ox. Cut the onion and mitsuba (Japanese parsley) into small pieces.

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