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Katsudon (Japanese Chicken or Pork Cutlet and Egg Rice Bowl)

A Japanese comfort food classic that smothers fried chicken or pork cutlets with seasoned dashi broth and lightly cooked eggs, served over rice.

K
Kenji
5m prep15m cook1 servingJapaneseeasyCooked 1×
#japanese#rice bowl#chicken#pork#egg#comfort food#leftovers
View original recipe

Ingredients

1 serving
⅓ cupdashi(or 1/3 cup water mixed with 3/4 teaspoon Hondashi)
1 tablespoonsoy sauce
1 tablespoonsake
2 teaspoonssugar
2 teaspoonsmirin
4 ouncesyellow onion(thinly sliced, optional)
1leftover Japanese fried chicken or pork cutlet(cut crosswise into 1/2-inch strips)
2large eggs
2scallions(white and light green parts only, thinly sliced, plus more for garnish)
steamed white or brown rice(for serving)

Hover over highlighted words in the instructions to see ingredient amounts.

Instructions

1

Combine dashi, soy sauce, sake, sugar, and mirin in a small saucepan or donburi pan and bring to a simmer over medium heat.

2

If using onion, add it to the broth and simmer until tender, about 5 minutes.

3

Add sliced fried cutlet and let simmer for 1 minute.

4

Meanwhile, beat together eggs and scallions in a small bowl.

5

Pour egg mixture on top of cutlet and around broth. Cover and cook until eggs are as set as you'd like, about 1 minute for very soft or 2 minutes for medium.

6

Slide broth, egg, and chicken out on top of a bowl of steamed rice. Sprinkle with scallions and serve.