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
LOW-CARB CHICKEN KATSU DONBURI
Crispy golden brown chicken katsu paired with savory egg and onions simmering in dashi broth.
Provided by Lisa Ishibashi
Categories Main Course
Time 45m
Number Of Ingredients 9
Steps:
- Gather all ingredients and measure out as instructed.
Nutrition Facts : Calories 671 kcal, Carbohydrate 18 g, Protein 29 g, Fat 55 g, SaturatedFat 13 g, Cholesterol 512 mg, Sodium 1484 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
CHICKEN KATSU
Katsu, a popular Japanese comfort food of breaded cutlets, is commonly made with chicken or pork. For this chicken version, boneless chicken breasts are pounded thin, dredged in flour, egg and panko, then fried until golden brown for an irresistible crispy crust that yields to - and protects - juicy meat inside. The traditional accompaniments are a mound of crunchy shredded cabbage, steamed rice and a generous drizzle of sweet-savory katsu sauce. Also called tonkatsu sauce, it's a tangy Japanese-style barbecue sauce made with soy sauce, Worcestershire sauce, tomatoes, ginger and clove. Though you can purchase bottles of it in Asian markets or online, the sauce is easy to make, lasts indefinitely in the fridge and serves as a great all-purpose dip.
Provided by Kay Chun
Categories dinner, lunch, weeknight, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare the tonkatsu sauce: In a small bowl, combine all of the ingredients and mix well. (Makes 2/3 cup.)
- Prepare the chicken: Fill a large cast-iron or heavy skillet with 1/3-inch oil. Heat over medium until an instant-read thermometer registers 350 degrees.
- Place flour, eggs and bread crumbs in 3 separate wide, shallow bowls or large plates.
- Season chicken cutlets with salt and pepper. Working with one cutlet at a time, dredge in flour until fully coated, then shake off excess. Dip in egg, coating both sides, let excess drip off, then press into bread crumbs until well coated. Transfer to a clean plate and repeat with remaining 3 cutlets.
- Gently lower 2 cutlets into the oil and fry until golden underneath, about 2 minutes. Adjust heat to keep it as close to 350 degrees as possible. Turn over and fry until chicken is golden on the second side and cooked through, 1 1/2 to 2 minutes longer. Transfer to a paper towel-lined plate to drain, and season with salt. Repeat with remaining 2 cutlets.
- Slice cutlets into thick slices and transfer to plates. Divide the cabbage in mounds next to the katsu. Drizzle the katsu with some of the tonkatsu sauce. Serve with small bowls of rice, lemon wedges and extra tonkatsu sauce.
KATSU-DON (PORK CUTLET DONBURI)
This is in response to a posting on tonkatsu (pork cutlets).This recipe is from "Japanese Family-Style Recipes" by Hiroko Urakami. This is Japanese fast food!
Provided by Stewie
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat vegetable oil 1-inch deep in frying pan or wok to 340F or until a few breadcrumbs dropped into the middle of the oil surface immediately.
- Trim off fat from the pork and pound it to make it thin.
- Sprinkle with salt and pepper.
- Dust first with flour, then dip into the beaten egg, then the panko crumbs.
- Fry in the oil until light brown--about 4 minutes/side.
- Drain on paper towels and then cut into 1" strips.
- Mix the broth ingredients together in a bowl.
- Then heat 1/4 of the broth in a separate skillet, bringing it just to a boil.
- Add the slices of 1 pork cutlet and cook one minute.
- When the broth has fully coated the cutlet, pour one portion of the beaten eggs into the skillet and stir.
- Add 2 Tbsp. green peas and cook 30 seconds more.
- Place one serving of rice into a deep bowl, then remove the cutlet and egg mixture from the skillet and place over the rice.
- Repeat this for the remaining servings.
Nutrition Facts : Calories 1827.7, Fat 21.2, SaturatedFat 7, Cholesterol 310, Sodium 2115.1, Carbohydrate 319.1, Fiber 7.2, Sugar 22.6, Protein 76.9
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