Chicken Katsudon (Chicken Cutlet Rice Bowl)
Chicken Katsudon (Chicken Cutlet Rice Bowl), crispy fried chicken cutlets with eggs and onions in a soy sauce-based broth, and white rice.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at farahjeats.com.
Cooking tools:
- Cooling rack
- Skillet
- Mixing bowl
- Whisk
- Fork
- Meat tenderizer
- Rolling pin
- Stove
- Oven mitt
- Plate
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Tongs
- Slotted spoon
- Paper towel
- Spoon
- Kitchen timer
- Rice cooker
Ingredients
- 2 boneless chicken thighs (see notes)
- 2 eggs
- flour
- panko crumbs
- salt
- pepper
- 1 onion (sliced)
- 1 cup water
- 1/2 tsp dashi granules
- 3 tbsp light soy sauce
- 1 tbsp rice vinegar/apple cider vinegar
- 1 tbsp honey
- 1/2 tsp sugar
- rice
- green onions (for garnish)
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