Hey lets be honest there is nothing wrong with plain old Chicken Katsu as a matter of fact its one of our favorite dishes so we thought, what could go wrong? We added some homemade Katsu to some onions simmered in a slightly sweet Dashi broth and encased all of it in soft scrambled eggs. Try this Chicken Katsu Donburi out the next time you want that Katsu fix with a delicious twist!!!
Makes 2 Servings
2 boneless skinless chicken thighs
2 teaspoon salt
2 tablespoon flour
1 cup panko
3/4 cup oil for frying
1/2 cup Dashi stock or chicken stock
2 teaspoons sugar
1 tablespoon soy sauce
2 teaspoons mirin
1 medium onion thinly sliced
1 scallion thinly sliced
2 cups steamed white rice
Salt and coat chicken evenly with flour, in a shallow bowl add Panko and in a separate bowl add 1 beaten egg. In a cast iron pan add the oil and place over medium heat.
Dip each thigh into the egg then into the Panko, and carefully lay the thighs in the hot oil and fry. Lower the heat to low after a minute of frying and continue to fry for another 8-10 minutes, flip the thighs periodically to ensure that they do not burn. Once golden brown and cooked thoroughly, place the chicken on a paper towel lined pan of baking rake.
While chicken cools mix sugar, soy sauce, mirin, and the Dashi or stock into a small bowl and mix. In a Donburi Pan or a shallow medium sauce pan add 1 tablespoon of the frying oil and the sliced onion, place the pan on medium heat and fry till onions begin to turn translucent.
Add the mixed stock to the pan and bring it to a boil. Slice the chicken thighs and carefully add it to the pan do not stir in chicken. In another bowl beat the remaining eggs. Drizzle the eggs over everything and continue cooking over medium-low heat until eggs set. Immediately serve over 1 cup of steamed white rice and garnish with sliced scallions.
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