Japanese
Free recipe
Chicken Katsudon
A crisp chicken cutlet simmered in dashi with onion and egg, served over a bowl of fluffy rice.
Three frames from the cook
Method
Fry the chicken cutlets in oil until golden; rest on a rack.
Simmer dashi, soy, mirin and sugar with onion in a small pan until soft.
Slice the cutlets and lay them in the pan; pour in beaten eggs.
Cover briefly until the eggs just set; slide over the hot rice.