Chicken Katsudon (Japanese chicken cutlet rice bowl)

💙Why you'll love it

• The ultimate comfort food in Japanese cuisine, and you'll understand why at your first bite!
• Such an easy recipe - the best part is that even those who don't really know how to cook can do it, because it's so simple!
• A mix of textures and flavors - between crispy meat, super-flavored omelet with a savory sauce, fluffy rice and fresh cilantro, your taste buds will be in heaven, trust me!

🍗Notes on ingredients

You can find a full list of ingredients and measurements in the recipe card below. Here are a few ingredient notes to make this Katsudon recipe.

• Panko breadcrumbs - these Japanese breadcrumbs are used primarily for breading food before frying. Unlike traditional breadcrumbs, which are finer, Panko breadcrumbs have a light, crisp texture. It is widely available in most grocery stores, usually in the international or Asian products section. It can also be found in the bakery or frying section.
• Mirin - it's a type of sweet rice wine, similar to sake but sweeter. It is widely used in Japanese cuisine to prepare sauces, marinades and simmered dishes such as teriyaki, yakitori, miso or in here, for Katsudon.
• Dashi stock - that you can obtain by simply combining Dashi powder and boiling water.
• Chicken breasts - in traditional Katsudon, a deep-fried pork cutlet is used, but I prefer to do it with chicken. But at home, there's nothing stopping you from replacing chicken with pork, in the spirit of tradition!
• Room temperature large eggs - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
• Rice - I love to serve this dish with a perfectly cooked sushi rice, but Basmati rice or regular rice will work just fine.

🥕Variations & side dishes

Feel free to change this recipe to go with your tastes. I suggest several options:

• Vegetarian - replace meat with tofu.
• More veggies - serve with green beans, shiitake mushrooms or chopped carrots. Goma-ae (blanched spinach seasoned with Japanese sesame sauce) are also an excellent option!
• Spice it up with Gochujang or Sriracha sauce.
• Miso soup - a classic appetizer in Japanese culture, miso soup goes particularly well with Katsudon, as a starter or side dish!

This recipe has not been tested using any other substitutions. If you do try substituting ingredients, it may not turn out as it's meant to. Please leave a comment below letting me know if it worked out!

✨How to make this Japanese Katsudon?

Recipe detailed instructions and quantities are in the recipe card below.

• Beat the eggs with a fork in a small bowl, then transfer in a large plate. Dip chicken cutlets in beaten eggs, flour, beaten eggs again and finally Panko breadcrumbs. Don't throw away the egg mixture - it'll be used in the rest of the recipe!

• Heat a large skillet over medium heat, drizzle with olive oil and and cook the cutlets until golden brown, for about 4-5 minutes on each side, then set aside on a wire rack.

• In the same frying pan, sauté the shallot with a little more olive oil. Then add the dashi stock, soy sauce and mirin. Leave to infuse for couple of minutes.

• Lower the heat, add the breaded cutlets to the center of the pan, then the egg mixture around them and cook over low heat until an omelet forms (it should be quite runny).

• Add sushi rice in a shallow bowl, place the "omelet" with cutlets on the bed of rice, sprinkle with fresh cilantro leaves, and enjoy your bowl of Katsudon!

👩🏻‍🍳Chef's tips

1. The best advice for a good coating is to dip the meat in beaten eggs, then in flour, then again in beaten eggs and in Panko breadcrumbs last. Dipping meat twice in beaten eggs will allow the breading to be crispier, and even more delicious!
2. Don't overcook the eggs - the omelette should be soft and still a bit runny.
3. For crispy Katsudon - instead of placing the breaded chicken in the broth and adding the eggs around it, place the breaded chicken directly on the rice and add the omelette around it. This way, the chicken fillets won't get soggy.
4. Top with green onions, in addition of fresh cilantro, if you'd like to!

💡Frequently Asked Questions

❄️Storage

Store - let the Katsudon completely cool at room temperature. Then transfer it to an airtight container, place in the refrigerator for up to 2-3 days.

Reheat - place a portion of Katsudon in a microwave-safe dish. Cover lightly with a lid or cling film to prevent splattering. Heat the katsudon in the microwave on medium heat for 1 to 2 minutes. You can also put it in an oven at 320°F/160°C for about ten minutes.

😋For chicken lovers

• The best homemade chicken Tikka Masala
• Grilled chicken skewers
• Easy homemade chicken Pad Thaï

If you make this chicken Katsudon, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!