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chicken katsu donburi recipe

Written on Saturday, October 29, 2016 | 7:35:00 PM

Serves : servings 

Ingredients : 
- 2 skinless, boneless chicken breasts
- 2 tbsp flour
- 2 eggs
- 100g panko breadcrumbs
- 25g butter
- 100g basmati rice
- 1 tbsp vegetable oil
- 1 onion, finely sliced
- 4 eggs
- sea salt and freshly ground black pepper

DONBURI (the broth)
- 1 tsp dashi granules
- 50ml light soy sauce
- 50ml mirin
- 1 tsp sugar

- shredded nori
- Japanese pickles (such as ginger)
- miso soup

Preparation Method :
1) First prepare the chicken. Cut the breasts as if you were butterflying them , but instead cut them completely in half. Put each half in between 2 pieces of cling film and flatten them out with a rolling pin.

2) Put the flour, eggs and breadcrumbs on separate plates. Season the flour with salt and pepper, and beat the eggs to break them up. Dip each piece of chicken in the flour, then dust it off, dip it in the eggs, then finally coat with breadcrumbs.

3) Heat the butter in a frying pan. When it is foaming, add the coated chicken pieces and fry them for 2–3 minutes on each side until cooked through and golden brown. You might need to do this in batches. Place the cooked chicken on kitchen paper to drain, then set aside. Cook the rice in a separate pan according to the packet instructions and keep it warm.

4) For the donburi, put 250ml of water in a saucepan with the dashi, soy sauce, mirin and sugar. Bring it to the boil and simmer for 2–3 minutes.

5) Heat the oil in a large frying pan. Add the onion and cook it for a few minutes until softened. Cut the fried chicken into thick strips and arrange them over the top of the onion – try to keep the strips from each chicken breast close together and in the same formation to make it easier to serve at the end. Pour the simmering liquid into the frying pan and cook for another minute, then carefully pour the eggs into the pan around the onion and chicken. Cook until the eggs are starting to set, but are still quite runny – this shouldn’t take more than around 30 seconds over a medium heat.

6) Make sure the rice is piping hot and divide it between 4 bowls. Top with a portion of the chicken, egg and onion mixture. Sprinkle with shredded nori and pickles, then serve at once with miso soup on the side if you like.


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