Japanese Chicken Katsudon Rice Bowl

A perfect bowl of crispy fried chicken cutlet, tender onions, and silky eggs simmered in a savory dashi broth, served over fluffy white rice.

Ingredients

• 1 chicken cutlet, breaded and fried
• 1/2 white onion, sliced
• 2 eggs, lightly whisked
• 150 ml kombu-bonito dashi
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp white sugar
• 1 bowl steamed white rice
• to taste furikake seasoning
• to taste green onions, chopped
• to taste nori seaweed strips

Instructions

1. 1Prepare the dashi stock

   

   Place kombu and bonito flakes into cold water in a pot. Heat slowly on low to gently extract the umami without introducing bitterness.

   Tip: Always start your dashi with cold water and heat it gradually; boiling the kombu too quickly can release unwanted sliminess and bitter notes.
2. 2Create the savory sauce

   

   Combine sugar, mirin, and soy sauce into the strained dashi. This balanced mixture is the flavor foundation for your rice bowl.

   Tip: Add ingredients in the correct order to ensure the flavors layer properly for the best umami result.
3. 3Slice the chicken cutlet

   

   Using a sharp knife, carefully slice the freshly fried, golden-brown chicken cutlet into thick, even strips on a clean cutting board. The crust should be perfectly crispy while the inside remains tender and juicy.

   Tip: Let the fried chicken rest for a minute or two before slicing so the crispy crust doesnt shatter and the interior juices can redistribute.
4. 4Assemble the pan

   

   Place your crispy, freshly fried chicken cutlet into a skillet alongside the onion slices. The onions will soften as they cook in the sauce, adding sweetness to the final dish.

   Tip: Ensure your chicken cutlet is freshly fried so it stays crispy on the outside while absorbing the sauce.
5. 5Add the simmering broth

   

   Pour the carefully prepared, umami-rich dark broth over the sliced chicken cutlet and scattered white onions in the skillet. Ensure the broth surrounds the chicken so it can absorb all the savory flavors from the bottom up.

   Tip: Dont submerge the chicken cutlet entirely; keeping the top exposed helps it retain some of its signature golden crunch.
6. 6Simmer for flavor

   

   Bring the sauce to a boil over high heat with the chicken and onions, allowing the crust to soak up the savory broth quickly.

   Tip: Watch the pan closely during this stage to prevent the sauce from reducing too quickly or burning on the bottom of the skillet.
7. 7Add the egg

   

   Pour a generous spoonful of whisked egg liquid over the chicken cutlet and onions as they simmer in the broth. Use high heat and cook quickly to keep the egg texture soft and silky.

   Tip: Be careful not to overcook the eggs; they should remain tender and moist to create the best texture.
8. 8Plate the rice bowl

   

   Slide the cooked chicken and soft-scrambled egg mixture directly over a bowl of hot white rice sprinkled with furikake. The combination of savory sauce, tender egg, and crispy chicken creates a restaurant-quality meal.

   Tip: Serve immediately while hot to enjoy the contrast between the crispy chicken and the tender eggs.

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