CHICKEN KATSUDON
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!
Provided by Asian Food Network
Categories Japanese Food Recipes | Learn To Cook Japanese Food With AFN
Yield Serves 2 people
Number Of Ingredients 13
Steps:
- 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.
- 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.
CHICKEN KATSUDON
From Cooking with Dog Youtube recipe. During this recession, it is way too expensive to visit the local Japanese restaurant for this famous dish. So why not make your own katsudon at home? You'll save money and you won't be left wondering what kind of food went into making this dish. Preparation and cooking times are approximate and will vary from person to person. NOTE: This recipe tastes extremely good when made with Takara mirin and Kikkoman low sodium soy sauce. You can find out more about Takara mirin at this website: http://www.takarasake.com/products/mirin.htm
Provided by sa_randall
Categories One Dish Meal
Time 45m
Yield 1 bowl, 1 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the deep fryer to 340 degrees (if you have a digital fryer) OR 350 degrees Fahrenheit (if your fryer has a dial). Use a fry thermometer to make sure the oil reaches the correct temperature.
- Cut the onion and mitsuba (Japanese parsley) into small pieces.
- Place flour in one tray and panko flakes in another tray.
- Pound the chicken with a meat tenderizer. This will soften the meat and flatten any bumps. It isn't necessary to flatten the meat very thinly! Afterwards, sprinkle salt and pepper on one side of the chicken.
- Crack the egg into a small bowl.
- Then put 1/4 of the egg into another bowl. Then beat the remaining 3/4 egg with a whisk.
- Add 1 teaspoon of water to the 1/4 egg. Whisk the egg and water together.
- Dredge the chicken in the flour. Shake off the excess.
- Then coat the chicken in the egg/water mixture.
- Afterwards, coat the chicken in the panko flakes.
- Place the chicken in the deep fryer and deep fry until golden brown and delicious. (About 3 minutes).
- Remove the chicken from the fryer and drain on a rack. Once cooled, cut chicken into 1 inch pieces.
- In a small pan, mix soy sauce, mirin, 2 tablespoons of water, dashi, sugar, and onion. Put the lid on the pot. Cook ingredients on medium heat. When it starts to boil, reduce heat to low and cook for 3 minutes.
- Add chicken to the sauce mixture. Then place the 3/4 beaten egg on top of the chicken. Put the lid on and cook for 20 to 30 seconds on high heat.
- Remove from the heat and add the mitsuba to the top of the chicken.
- Place the rice in a bowl and gently place the chicken/sauce mixture on top of the rice.
Nutrition Facts : Calories 1138.1, Fat 9.2, SaturatedFat 2.6, Cholesterol 280.7, Sodium 1041.9, Carbohydrate 201.9, Fiber 7.6, Sugar 7.5, Protein 52.7
CHICKEN KATSUDON
With a juicy cutlet of chicken nestled in a bed of sweet onions and creamy egg, Chicken Katsudon is a beloved Japanese comfort food staple that's enjoyed by kids and adults alike.
Provided by Marc Matsumoto
Categories Entree
Time 15m
Number Of Ingredients 9
Steps:
- If you are using leftover chicken katsu that's already been fried, you can proceed to step 3. Otherwise, go follow the instructions here for preparing and breading the chicken cutlets and come back to step 2 to fry it.
- Preheat 1 1/2-inches of oil to 355 degrees F (180 C). Fry the chicken, flipping it over at least once until the breading is golden brown (about 4-5 minutes). Transfer the katsu to a paper towel-lined rack and let it cool enough to handle.
- Cut the chicken katsu into 3/4-inch slices. Break the eggs into a bowl and lightly beat them.
- Slice the onion thinly and add it to an 8-inch non-stick omelet pan, along with the dashi, sake, soy sauce, and sugar.
- Bring the onion mixture to a simmer and cook them until they are tender.
- Add the sliced cutlets and let them cook until they've soaked up the sauce on one side.
- Flip the chicken over and continue cooking until they're warmed through and fully cooked.
- Drizzle the beaten egg evenly over everything.
- Gently mix the egg with tongs or chopsticks, ensuring it flows between each piece of chicken and then slam the pan against the stove (don't do this if you have a glass-topped stove) to help redistribute the uncooked egg.
- Turn off the heat and allow the residual heat to cook the egg until it starts to turn opaque, but is still creamy. If you want your eggs more thoroughly cooked, you can cover the pan with a lid before turning off the heat and let it steam.
- Serve over a bed of hot rice and garnish with mitsuba or scallions.
Nutrition Facts : Calories 597 kcal, Carbohydrate 45 g, Protein 40 g, Fat 25 g, SaturatedFat 7 g, Cholesterol 476 mg, Sodium 2433 mg, Fiber 5 g, Sugar 16 g, ServingSize 1 serving
KATSUDON
Katsudon, the beloved Japanese fried pork cutlet rice bowl, is the ideal all-in-one dish if you have leftover tonkatsu in the fridge and want a quick and filling meal or snack. People generally don't make tonkatsu specifically for katsudon (relying instead on leftovers or store-bought versions)--but you certainly can. Traditionally, each serving is cooked separately, though two servings can be cooked in a larger skillet. If you're hungry for more eggs, feel free to use two per person, keeping in mind it may increase the cooking time.
Provided by Food Network
Categories main-dish
Time 15m
Yield 1 serving
Number Of Ingredients 10
Steps:
- Pour 1/2 cup water into an 8-inch skillet. Add the soy sauce, mirin, sugar and instant dashi powder and stir to combine. Bring to a simmer over medium heat. Add the onions and cover the skillet. Simmer, stirring once or twice, until they begin to soften, about 3 minutes.
- Lift the tonkatsu with a slotted spatula and transfer to the skillet. Hold the slices together so the cutlet maintains its shape. Cover and simmer until warm, about 1 minute. (If you're using just-cooked tonkatsu, you can skip this step.)
- Reduce the heat to medium-low. Pour half of the beaten egg evenly in a thin stream around the pan and pour the remaining half across the tonkatsu. Cover and gently simmer until the eggs are just set, 1 to 2 minutes. (It's better to slightly undercook the eggs than to overcook them; they'll continue to set after they're removed them from the heat.)
- Add the rice to a serving bowl. Tilt the skillet over the rice and carefully slide the contents, including the juices, over the rice, making sure the tonkatsu maintains its shape. Sprinkle with the scallions and shichimi togarashi, if using.
CHICKEN KATSU
Katsu is a Japanese method of breadcrumbing chicken- this version is served with a rich curry sauce
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Dip the chicken in the egg, then coat in the cornflakes or crumbs. Space the chicken out on a non-stick baking tray and cook for 15-20 mins or until cooked through.
- Put the remaining ingredients in a pan. Pour in 500ml water and heat, stirring, until boiling and thickened. Cover and leave to simmer for 5 mins.
- Spoon some sauce onto 4 plates, slice the chicken breasts and place on top. Great served with some rice and soya beans with finely sliced red chilli.
Nutrition Facts : Calories 319 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 13 grams sugar, Protein 34 grams protein, Sodium 2 milligram of sodium
KATSUDON
This can also be made with turkey or chicken and is a Japanese dish. If you can't find mirin or panko, you can substitute sherry and breadcrumbs, but the flavor will be different
Provided by chia2160
Categories Chicken Breast
Time 44m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Prepare rice, set aside to keep warm.
- Simmer onions, broth, mirin, soy, and seasonings in a large pan over low heat for 15 minutes.
- Meanwhile beat the eggs in a large bowl.
- Mix flour, salt and pepper in a plate and pour panko in another plate.
- Dredge pork in flour, dip into eggs, dip into panko--- then dip into eggs again and back into panko. Double dipping insures a nice crust.
- Cook in oil until browned on both sides, drain on paper towels.
- Dip cutlets into broth, warm for 1 minute, slice and serve over rice, ladle onion broth over, sprinkle with scallions.
Nutrition Facts : Calories 900.9, Fat 28.5, SaturatedFat 6.1, Cholesterol 316.4, Sodium 3320.8, Carbohydrate 114.9, Fiber 6.4, Sugar 14.3, Protein 42.7
CHICKEN KATSU
This is my family recipe for Chicken Katsu - Japanese style fried chicken. Can also be used to make Tonkatsu, just use pork cutlets instead of chicken. Serve with white rice and tonkatsu sauce.
Provided by sakuraiiko
Categories World Cuisine Recipes Asian Japanese
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
- Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.
Nutrition Facts : Calories 296.9 calories, Carbohydrate 22.2 g, Cholesterol 118.4 mg, Fat 11.4 g, Fiber 0.1 g, Protein 31.2 g, SaturatedFat 2.4 g, Sodium 250.7 mg, Sugar 0.1 g
JAPANESE KATSUDON
Use up leftovers and provide a hearty meal with this tasty pork katsudon. Using our tonkatsu recipe, it's great to make the day after a Japanese feast
Provided by Elena Silcock
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 10
Steps:
- Heat the oil in a pan, fry the sliced onion until golden brown, then add the tonkatsu ( see recipe here), placing it in the middle of the pan. Mix the dashi, soy, mirin and sugar together and tip three-quarters of the mixture around the tonkatsu. Sizzle for a couple of mins so the sauce thickens a little and the tonkatsu reheats.
- Tip the beaten eggs around the tonkatsu and cook for 2-3 mins until the egg is cooked through but still a little runny. Divide the rice between two bowls, then top each with half the egg and tonkatsu mix, sprinkle over the chives and serve immediately, drizzling with a little more soy if you want an extra umami kick.
Nutrition Facts : Calories 583 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 2.1 milligram of sodium
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CHICKEN KATSUDON – HOW TO PREPARE (QUICK AND EASY RECIPE)
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5/5 (1)Calories 624 per servingCategory Main Course
- Cut the chicken breast to a thickness of about 1.5cm (0.6-inch slices). Use a meat mallet to pound the chicken breast gently if the thickness is uneven. Season with salt and pepper.
- Pour about half an inch of cooking oil into a pan. Deep-fry the chicken breast for about 4 minutes on each side or until it turns golden.
- Remove and drain on a kitchen towel. Cut the tonkatsu crosswise into 1.5cm (half an inch) slices.
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- Season the chicken tender with salt and pepper. Coat the chicken with flour, beaten egg (use 1 egg), and the panko in that order.
- In another (or a clean) frying pan, add sliced onion and all the ingredients for the katsudon seasonings. Cover and bring it to a boil over medium heat. Once boiling, lower the heat to medium and cook the onion, covered, until wilted.
- 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.
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