Chicken Katsudon

Chicken katsudon is a warm bowl of chicken katsu cooked in a sweet and savory
sauce with eggs and onions and served over a bed of rice. It is quick and simple
to make with some leftover chicken katsu.

Servings: 1

Author:

Prep Time
5 minutes

Cook Time
10 minutes

Course:

Main Course

Cuisine:

Japanese

Keywords:

Egg Rice chicken Fried rice bowl Katsu Umami Dashima

🧂 Ingredients

2 eggs, lightly whisked
½ yellow onion, thinly sliced
1 cup white rice , cooked
1 green onion, sliced thinly at a diagonal
1 cutlet baked chicken katsu
2 tbsp soy sauce
1 ½ tbsp coconut sugar
1 tsp mirin
1 cup dried anchovy and dashima broth

(see notes)

Instructions

1 Add the katsudon sauce ingredients to a small skillet and bring it to a simmer.
2 Add the onions and let it cook for about 2-3 minutes or until the onions are
translucent.
3 Slice the chicken katsu into ½" slices and carefully add it to the pan.
4 Drizzle the whisked egg over the chicken and onions, and top with the sliced
green onions.
5 Cover the pan and let it cook for about 1 minute or until the eggs are mostly
cooked through.
6 Add some freshly steamed white rice to a bowl, and carefully transfer the pan
contents (and any remaining sauce) over the rice.
7 Serve immediately.