A more typical Katsudon is served with Tonkatsu (deep-fried pork cutlet). Chicken Katsudon is also a favorite, especially with the children. It’s a popular lunch dish in Japan where you can find it on the menu at every corner shops, cafeterias and restaurants. My mom always make Chicken Katsu with chicken tenders so that’s how I make it, but you can use chicken breasts or thighs. If you use chicken breasts, make sure to cut each piece thin so it will cook faster (Here’s the basic cutting technique to cut breast thin).
Chicken Katsu Don
Ingredients
- 200 g chicken tenders (200 g = 7 oz or 4 chicken tenders)
- Kosher salt
- Freshly ground black pepper
- ¼ cup all purpose flour
- 3 large egg (1 for chicken katsu, 2 for donburi)
- 1 cup panko (Japanese breadcrumbs)
- neutral flavor oil (vegetable, canola, etc) (for deep frying)
- ½ onion
- 2 serving cooked Japanese short grain rice
- Mitsuba (Japanese parsley)
- Ichimi Togarashi (Japanese chili pepper)
Instructions
- Gather all the ingredients.
- Dust salt and pepper on chicken tenders and dredge in the flour, the beaten egg (1 egg) and the panko.
- Heat ½ inch of oil in a frying pan and deep fry at 350F (180C) until golden brown. Take out the chicken and drain extra oil on paper towel.
- Slice onion and make dashi stock.
- In a frying pan, bring Seasonings and onion to a boil. Lower the heat to medium and cook onion until wilted.
- Put chicken katsu in it and turn the heat up to medium high heat. Pour and distribute beaten egg (2 eggs) evenly.
- When egg is half cooked, add mitsuba and turn off the heat. Serve rice in a Donburi bowl and put Chicken and egg mixture on top. Serve with Ichimi togarashi (chili pepper) on the side.
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