Chicken Katsudon

Ingredients

• Chicken breast tenders

  uncooked

  569g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• All-purpose flour

  white, unenriched

  ¼ cup or 31g

• Egg

  whole

  3 large or 150g

• Breadcrumbs

  dry, grated, seasoned

  1 cup or 120g

• Olive oil

  2 tbsp or 27g

• Onion

  raw

  ½ medium or 55g

• Parsley

  raw

  100g

• Red chili pepper

  raw

  100g

• Sake

  1 ½ tbsp or 23g

• Mirin Rice Cooking Wine

  Eden

  1 ½ Tbsp or 26g

• Tamari soy sauce

  1 ½ tbsp or 27g

• Granulated sugar

  white

  1 ½ tsp or 6g

• Brown rice

  long-grain, cooked

  1 cup or 195g

Directions

1. Gather all the ingredients.
2. Dust salt and pepper on chicken tenders and dredge in the flour, the beaten egg (1 egg) and the panko.
3. Heat ½ inch of oil in a frying pan and deep fry at 350F (180C) until golden brown. Take out the chicken and drain extra oil on paper towel.
4. Slice onion and make dashi stock.
5. In a frying pan, bring Seasonings and onion to a boil. Lower the heat to medium and cook onion until wilted.
6. Put chicken katsu in it and turn the heat up to medium high heat. Pour and distribute beaten egg (2 eggs) evenly.
7. When egg is half cooked, add mitsuba and turn off the heat. Serve rice in a Donburi bowl and put Chicken and egg mixture on top. Serve with Ichimi togarashi (chili pepper) on the side.