Japanese Chicken Katsu Donburi

Ingredients & Substitutes

Instructions

1. 1

   Pound two 250-gram boneless, skinless chicken thighs to an even 0.5-inch thickness between two sheets of plastic wrap.

2. 2

   Prepare a breading station with 0.5 cup all-purpose flour in the first dish, two beaten large eggs in the second, and 1.5 cups panko breadcrumbs in the third.

3. 3

   Dredge each chicken thigh in the flour, shaking off excess, then dip in the egg wash, and finally coat thoroughly with panko breadcrumbs, pressing gently to adhere.

4. 4

   Heat 2 cups vegetable oil in a deep skillet to 350°F (175°C) and carefully fry the breaded chicken for 4-6 minutes per side, or until golden brown and cooked through, then remove and let drain on a wire rack.

5. 5

   In a separate small pan, combine 1 cup dashi stock, 4 tablespoons soy sauce, 2 tablespoons mirin, 2 tablespoons sake, and 1 tablespoon sugar, then add 0.5 thinly sliced medium onion and simmer for 5 minutes.

6. 6

   Slice the cooked chicken katsu into 1-inch strips, arrange them over 2 cups of hot cooked rice in two bowls, then pour the simmering dashi and onion mixture evenly over the chicken.

7. 7

   Garnish each bowl with 1 chopped green onion stalk before serving immediately.