This chicken katsudon is comfort food at its finest. Golden, panko-crusted chicken cutlets are shallow-fried to a perfect crisp, then simmered in a savory blend of onions and dashi for a rich, umami-packed base. Topped with gently cooked, silky eggs, every bite is a harmonious mix of crunchy, tender, and comforting flavors — best served over a steaming bowl of rice and finished with a sprinkle of scallions and a hint of spice.
Quick Info
⏱️ 30 min • 🍽️ 2 servings • ⭐ 83%
Nutrition
1040 cal • 89g protein • 87g carbs • 33g fat
Tags
[Dairy-Free] • [Under 30 Minutes] • [Dinner] • [Under 45 Minutes] • [Under 1 Hour] • [Meal]
Ingredients
- 2 boneless, skinless chicken breast cutlets
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 large eggs
- ½ cup all-purpose flour
- ⅓ cup cold water
- 1½ cups panko bread crumbs
- Neutral cooking oil, for frying
- ½ yellow onion, thinly sliced
- 1 cup dashi broth
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 2 large eggs, lightly beaten
- Cooked short-grain white rice, for serving
- Thinly sliced scallions, for garnish
- Shichimi togarashi, for garnish
Instructions Preview
- Make the chicken: Season both sides of the…
- In a shallow bowl, stir together the eggs,…
- Pour the oil to a depth of ½ inch in a med…
…and 4 more steps
Recipe by: Coca-Cola • From: Tasty
