Japanese Katsudon with Chicken and Egg
The egg in katsudon is poured in two goes: two thirds first, covered for a minute, then the remaining third and off the heat immediately. That gives a set layer underneath and a creamy, barely-set layer on top — and that is the definition of a good katsudon.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Calories
- 720
Katsudon is a donburi — food served over rice in a single bowl. A crisp chicken cutlet simmered in a sweet-savoury sauce with onion and egg, served over hot rice. An everyday Japanese lunch made in 15 minutes if the katsu is ready.
Method
-
1
Prepare the chicken
Pound the breasts to an even 1.5 cm thickness and season with salt and pepper.
⏱ 6 min -
2
Coat
Flour → egg → panko. Press the panko on gently so it adheres.
⏱ 6 min -
3
Fry
Oil at 175°C, fry each piece for 5 minutes (two and a half a side) until golden. Drain on a rack and slice.
⏱ 10 min -
4
The sauce
In a small pan, heat the dashi, soy, mirin and sugar with the sliced onion and simmer 4 minutes until the onion softens.
⏱ 5 min -
5
Katsu into the sauce
Lay the sliced katsu over the onion in the sauce.
⏱ 1 min -
6
Egg in two goes
Beat the eggs lightly (leave streaks of white visible) and pour two thirds around the katsu, then cover for a minute. Pour in the last third, turn off the heat immediately and cover for 30 seconds.
⏱ 3 min -
7
Serve
Slide the whole thing over a bowl of hot rice in one movement and scatter the spring onion.
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Tips that actually matter
- Egg in two goes — the thing that turns an ordinary dish into a Japanese one.
- Beat the eggs very lightly and leave streaks of white — that gives the marbled texture.
- Panko is not ordinary breadcrumbs — the flakes are larger and lighter and give an entirely different crunch.
- The rice must be hot — it heats the dish from below and finishes the egg.
People also ask
What is dashi stock?
A Japanese stock made from bonito flakes and kombu seaweed, with a deep umami taste. Substitute: a light chicken stock, made closer by adding a teaspoon of light soy.
What can replace mirin?
A tablespoon of sugar with a tablespoon of rice vinegar, or a tablespoon of apple juice with a pinch of sugar. Mirin is sweet with a light acidity.
Can I use beef?
Yes — with a beef cutlet it becomes 'gyukatsudon'. Exactly the same method.
Cook mode
Japanese Katsudon with Chicken and Egg
-
1
Prepare the chicken
Pound the breasts to an even 1.5 cm thickness and season with salt and pepper.
-
2
Coat
Flour → egg → panko. Press the panko on gently so it adheres.
-
3
Fry
Oil at 175°C, fry each piece for 5 minutes (two and a half a side) until golden. Drain on a rack and slice.
-
4
The sauce
In a small pan, heat the dashi, soy, mirin and sugar with the sliced onion and simmer 4 minutes until the onion softens.
-
5
Katsu into the sauce
Lay the sliced katsu over the onion in the sauce.
-
6
Egg in two goes
Beat the eggs lightly (leave streaks of white visible) and pour two thirds around the katsu, then cover for a minute. Pour in the last third, turn off the heat immediately and cover for 30 seconds.
-
7
Serve
Slide the whole thing over a bowl of hot rice in one movement and scatter the spring onion.
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