Chicken Katsudon | Japanese rice bowl with dashi stock (Simple)
Ingredients
Scale
- 2 serving chicken katsu (cut into 1/2 inch strips)
- 1 cup dashi
- 2 eggs (beaten)
- 1/4 cup soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- 1/2 Onion
- mitsuba (coarsely chopped)
Instructions
- Cut the onions into very thin wedges.
- In a pan add in 1 cup of dashi and the chopped onions.
- Cover the pan and cook the onions for about 4-5 minutes or until they soften up.
- Cut up the chicken katsu into ½-inch thick strips.
- In a bowl, beat the eggs.
- Combine the sugar, mirin, and soy sauce.
- Try to make sure that most of the sugar dissolves.
- Once the onions and dashi finish cooking, add in the mirin, sugar, and soy sauce mixture in the pan and simmer (keep the heat on medium-low).
- Add in the chicken katsu in the pan.
Note: Keep the katsu slices in their uncut shape to make the donburi presentable. - Cook for about 1 minute.
- Once the chicken katsu is heated, add in the scrambled eggs. Start pouring in the center, and in a circular motion, move to the outside.
- Cook for about 1 minute, or until the eggs are half-cooked.
- In a couple of bowls, add some cooked rice.
- Scoop out the onions and the chicken katsu. Transfer and top on the bowls of rice.
- Garnish with the chopped mitsuba.
- Pour out the remainder of the sauce onto the katsudon bowls.
- Serve with miso soup.