chicken katsu don

I was 16 when I ate Japanese food for the first time. I remember I bit into a piece of sushi and promptly spat it out.

I wondered why anyone would want to eat a cold and slimy piece of raw fish. Well, I have since come a long way – I LOVE sashimi now.

But I digress.

When I next visited a Japanese restaurant, I decided to stay safe and ordered something cooked. So I picked a bowl of katsu don. I promptly fell in love with it.

Years passed and I would order katsu don in restaurants but I never thought to try to cook it at home. To me, Japanese food was mysterious and I had no idea what ingredients to use anyway.

When I finally decided to cook Oyakadon, I was blown away at how similar the one I made tasted like what is served at restaurants (but made at a fraction of what it would have cost at a restaurant) and feeling encouraged, I decided to take on katsu don.

Today I am going to share with you my recipe for chicken katsu don.

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Since a katsu don cannot do without the the chicken katsu, I started by frying the chicken cutlet.

To do this, trim a piece of chicken breast. You can cut the chicken into 2 pieces lengthwise if you prefer a thinner piece of cutlet. Season the chicken with salt and pepper.

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Dredge the chicken in corn flour, shaking off the excess flour.

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Then dredge in the beaten egg, again, shaking off the excess egg.

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Coat the chicken with panko bread crumbs.

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Carefully, place the chicken pieces into hot oil and fry them in batches until they turn golden brown.

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Once cooked, transfer the chicken onto cooling racks to cool a little. 

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In the meantime, get on with the sauce.

Into a saucepan, add dashi (dissolve one sachet of dashi granules in a litre of hot water), soy sauce, mirin, cooking sake and sugar.

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Also add the thinly sliced onions. Simmer until the onions became soft. If you prefer your onions to have a bit of a bite, cook for a slightly shorter time.

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Slice the chicken cutlet into smaller bite-sized pieces.

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Place the chicken into the saucepan.

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Followed by a beaten egg.

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And shredded seaweed.

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Dish some cooked Japanese rice into a bowl. Place the chicken and sauce over the rice.

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This was really, really oishi! 

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WORKSHOPS 

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Date: Friday 24 March 2017

Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Date: Saturday 15 April 2017

Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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Date: Thursday 2 March 2017

Workshop: Hands-on Pandan Chiffon & Hokkaido Milk Cocoa Chiffon Cakes Workshop

Time: 9.30am – 12.30pm

Venue: Butter & Bake

Tickets Link > CLICK HERE

Date: Saturday 22 April 2017

Workshop: Hands-on Pandan Chiffon & Hokkaido Milk Cocoa Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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Date: Wednesday 1 April 2017

Workshop: Hands on Mango Yogurt Chiffon Cake Workshop

Time: 9.00am – 11.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Chicken Katsu Don
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Ingredients
  1. 2 small pieces chicken breast, trimmed
  2. 1/2 onion, thinly sliced
  3. 1 egg, beaten
  4. 1/2 cup panko
  5. 3 tablespoons corn flour
  6. Salt and black pepper, to taste
  7. 1 cup Japanese rice (use normal rice if you prefer)
  8. Oil for frying
For the Sauce
  1. 1 1/4 cup dashi stock
  2. 2 tablespoon cooking sake
  3. 2 tablespoon mirin
  4. 2 tablespoon light soy sauce
  5. 1/2-1 teaspoon sugar
  6. 2 eggs, beaten
  7. Shredded seaweed, to taste
Instructions
  1. Trim a piece of chicken breast. You can cut the chicken into 2 pieces lengthwise if you prefer a thinner piece of cutlet. Season the chicken with salt and pepper.
  2. Dredge the chicken in corn flour, shaking off the excess flour. hen dredge in the beaten egg, again, shaking off the excess egg.
  3. Coat the chicken with panko bread crumbs.
  4. Carefully, place the chicken pieces into hot oil and fry them in batches until they turn golden brown.
  5. Once cooked, transfer the chicken onto cooling racks to cool a little.
  6. Into a saucepan, add dashi (dissolve one sachet of dashi granules in a litre of hot water), soy sauce, mirin, cooking sake and sugar.
  7. Also add the thinly sliced onions. Simmer until the onions became soft. If you prefer your onions to have a bit of a bite, cook for a slightly shorter time.
  8. Slice the chicken cutlet into smaller bite-sized pieces. Place the chicken into the saucepan. Followed by a beaten egg.
  9. And shredded seaweed.
  10. Dish some cooked Japanese rice into a bowl. Place the chicken and sauce over the rice.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/
This is my contribution to the ‘What’s Cooking’ blog train hosted by Alicia from Beanie N’Us. To see more recipes by other moms-who-cook-fabulously, do click on the linky button below!

Please join us tomorrow as Winnie from toddlymummy will be sharing her recipe for Tamagoyaki. A Japanese version of the favourite omelette, fried and rolled, with an added twist. Do check it out!




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