Chicken Katsudon Recipes
CHICKEN KATSUDON
From Cooking with Dog Youtube recipe. During this recession, it is way too expensive to visit the local Japanese restaurant for this famous dish. So why not make your own katsudon at home? You'll save money and you won't be left wondering what kind of food went into making this dish. Preparation and cooking times are approximate and will vary from person to person. NOTE: This recipe tastes extremely good when made with Takara mirin and Kikkoman low sodium soy sauce. You can find out more about Takara mirin at this website: http://www.takarasake.com/products/mirin.htm
Provided by sa_randall
Categories One Dish Meal
Time 45m
Yield 1 bowl, 1 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the deep fryer to 340 degrees (if you have a digital fryer) OR 350 degrees Fahrenheit (if your fryer has a dial). Use a fry thermometer to make sure the oil reaches the correct temperature.
- Cut the onion and mitsuba (Japanese parsley) into small pieces.
- Place flour in one tray and panko flakes in another tray.
- Pound the chicken with a meat tenderizer. This will soften the meat and flatten any bumps. It isn't necessary to flatten the meat very thinly! Afterwards, sprinkle salt and pepper on one side of the chicken.
- Crack the egg into a small bowl.
- Then put 1/4 of the egg into another bowl. Then beat the remaining 3/4 egg with a whisk.
- Add 1 teaspoon of water to the 1/4 egg. Whisk the egg and water together.
- Dredge the chicken in the flour. Shake off the excess.
- Then coat the chicken in the egg/water mixture.
- Afterwards, coat the chicken in the panko flakes.
- Place the chicken in the deep fryer and deep fry until golden brown and delicious. (About 3 minutes).
- Remove the chicken from the fryer and drain on a rack. Once cooled, cut chicken into 1 inch pieces.
- In a small pan, mix soy sauce, mirin, 2 tablespoons of water, dashi, sugar, and onion. Put the lid on the pot. Cook ingredients on medium heat. When it starts to boil, reduce heat to low and cook for 3 minutes.
- Add chicken to the sauce mixture. Then place the 3/4 beaten egg on top of the chicken. Put the lid on and cook for 20 to 30 seconds on high heat.
- Remove from the heat and add the mitsuba to the top of the chicken.
- Place the rice in a bowl and gently place the chicken/sauce mixture on top of the rice.
Nutrition Facts : Calories 1138.1, Fat 9.2, SaturatedFat 2.6, Cholesterol 280.7, Sodium 1041.9, Carbohydrate 201.9, Fiber 7.6, Sugar 7.5, Protein 52.7
CHICKEN KATSU
Katsu is a Japanese method of breadcrumbing chicken- this version is served with a rich curry sauce
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Dip the chicken in the egg, then coat in the cornflakes or crumbs. Space the chicken out on a non-stick baking tray and cook for 15-20 mins or until cooked through.
- Put the remaining ingredients in a pan. Pour in 500ml water and heat, stirring, until boiling and thickened. Cover and leave to simmer for 5 mins.
- Spoon some sauce onto 4 plates, slice the chicken breasts and place on top. Great served with some rice and soya beans with finely sliced red chilli.
Nutrition Facts : Calories 319 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 13 grams sugar, Protein 34 grams protein, Sodium 2 milligram of sodium
KATSUDON
This can also be made with turkey or chicken and is a Japanese dish. If you can't find mirin or panko, you can substitute sherry and breadcrumbs, but the flavor will be different
Provided by chia2160
Categories Chicken Breast
Time 44m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Prepare rice, set aside to keep warm.
- Simmer onions, broth, mirin, soy, and seasonings in a large pan over low heat for 15 minutes.
- Meanwhile beat the eggs in a large bowl.
- Mix flour, salt and pepper in a plate and pour panko in another plate.
- Dredge pork in flour, dip into eggs, dip into panko--- then dip into eggs again and back into panko. Double dipping insures a nice crust.
- Cook in oil until browned on both sides, drain on paper towels.
- Dip cutlets into broth, warm for 1 minute, slice and serve over rice, ladle onion broth over, sprinkle with scallions.
Nutrition Facts : Calories 900.9, Fat 28.5, SaturatedFat 6.1, Cholesterol 316.4, Sodium 3320.8, Carbohydrate 114.9, Fiber 6.4, Sugar 14.3, Protein 42.7
ASHLEY'S CHICKEN KATSU WITH TONKATSU SAUCE
A recipe for delicious Japanese fried chicken and an accompanying Tonkatsu sauce. Serve with your choice of shredded cabbage, rice, or even mashed potatoes.
Provided by BASKETBALLGIRL
Categories World Cuisine Recipes Asian Japanese
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- For the sauce, stir together the Worcestershire sauce, ketchup, and soy sauce, and a pinch of pepper to taste. Set aside.
- Heat oil in deep-fryer to 350 degrees F (175 degrees C).
- Place flour and panko bread crumbs onto separate plates and season with salt and pepper. Place the beaten egg in a medium bowl. Dip flattened chicken pieces first into flour, then egg, and lastly bread crumbs.
- Fry breaded chicken breasts in preheated oil until golden brown and no longer pink in center, about 8 minutes. Transfer to a paper towel-lined plate to absorb excess oil. Slice chicken into thin strips and top with a drizzle of sauce and a sprinkling of sliced green onions. Serve remaining sauce on the side for dipping.
Nutrition Facts : Calories 718.3 calories, Carbohydrate 73.1 g, Cholesterol 136.5 mg, Fat 36.8 g, Fiber 1.6 g, Protein 30.2 g, SaturatedFat 6.8 g, Sodium 2290.2 mg, Sugar 14.6 g
JAPANESE KATSUDON
Use up leftovers and provide a hearty meal with this tasty pork katsudon. Using our tonkatsu recipe, it's great to make the day after a Japanese feast
Provided by Elena Silcock
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 10
Steps:
- Heat the oil in a pan, fry the sliced onion until golden brown, then add the tonkatsu (see recipe here), placing it in the middle of the pan. Mix the dashi, soy, mirin and sugar together and tip three-quarters of the mixture around the tonkatsu. Sizzle for a couple of mins so the sauce thickens a little and the tonkatsu reheats.
- Tip the beaten eggs around the tonkatsu and cook for 2-3 mins until the egg is cooked through but still a little runny. Divide the rice between two bowls, then top each with half the egg and tonkatsu mix, sprinkle over the chives and serve immediately, drizzling with a little more soy if you want an extra umami kick.
Nutrition Facts : Calories 583 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 2.1 milligram of sodium
CHICKEN KATSU
This is my family recipe for Chicken Katsu - Japanese style fried chicken. Can also be used to make Tonkatsu, just use pork cutlets instead of chicken. Serve with white rice and tonkatsu sauce.
Provided by sakuraiiko
Categories World Cuisine Recipes Asian Japanese
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
- Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.
Nutrition Facts : Calories 296.9 calories, Carbohydrate 22.2 g, Cholesterol 118.4 mg, Fat 11.4 g, Fiber 0.1 g, Protein 31.2 g, SaturatedFat 2.4 g, Sodium 250.7 mg, Sugar 0.1 g
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- Fry chicken katsu. Heat up enough vegetable oil for deep frying in a pot. Place flour, 2 beaten eggs and panko breadcrumbs in three separate shallow bowls Dip each chicken breast into the flour, followed by the beaten eggs and finally, the breadcrumbs. Deep fry for 4-5 minutes, until cooked through. Set aside to drain, then slice.
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- Season the chicken tender with salt and pepper. Coat the chicken with flour, beaten egg (use 1 egg), and the panko in that order.
- In another (or a clean) frying pan, add sliced onion and all the ingredients for the katsudon seasonings. Cover and bring it to a boil over medium heat. Once boiling, lower the heat to medium and cook the onion, covered, until wilted.
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.
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- Cut the chicken breast to a thickness of about 1.5cm (0.6-inch slices). Use a meat mallet to pound the chicken breast gently if the thickness is uneven. Season with salt and pepper.
- Pour about half an inch of cooking oil into a pan. Deep-fry the chicken breast for about 4 minutes on each side or until it turns golden.
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- Preheat 1 1/2-inches of oil to 355 degrees F (180 C). Fry the chicken, flipping it over at least once until the breading is golden brown (about 4-5 minutes). Transfer the katsu to a paper towel-lined rack and let it cool enough to handle.
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