Chicken Katsudon

Ingredients

• Flour

  All Purpose Unbleached Flour 30% Ultragrain - ConAgra Foods Inc.

  ¼ cup or 30g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Panko

  365 Everyday Value

  1 cup or 60g

• Chicken breast tenders

  Uncooked

  7 oz or 198g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tbsp or 42g

• Fish stock

  Soup, home-prepared

  ⅔ cup or 155g

• Sake

  Alcoholic beverage, made from rice

  1 ½ tbsp or 23g

• Kotterin Mirin

  Kikkoman

  1 ½ tablespoon or 150g

• Soy sauce

  Regular sodium, Shoyu

  1 ½ tbsp or 24g

• Sugar

  White, granulated sugar

  1 ½ tsp or 6g

• Onions

  Sweet, raw

  ½ onion or 166g

• Egg

  Whole, fresh eggs

  2 large or 100g

• White rice

  Short-grain, raw

  250g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

Directions

1. Before You Start: Gather all the ingredients. For the steamed rice, please note that 11/2 cups (300 g, 2 rice cooker cups) of uncooked Japanese short-grain rice yield 41/3 cups (660 g) of cooked rice, enough for 2 donburi servings (31/3 cups, 500 g). See how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe.
2. To Make the Chicken Katsu
3. Place 1/4 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.
4. 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.
5. To Make the Katsudon
6. In another (or a clean) frying pan, add thin slices of 1/2 onion and all the ingredients for the seasonings2/3 cup dashi (Japanese soup stock), 11/2 Tbsp sake, 11/2 Tbsp mirin, 11/2 Tbsp soy sauce, and 11/2 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.
7. 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 56 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.
8. 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!
9. To Store
10. 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.
11. Source: www.justonecookbook.com/chicken-katsu-don/