RECIPE FORM

Name of the Dish: Chicken Katsudon No. of Serving(s): 1

Qty UOM Ingredients Qty UOM Ingredients

150 g Chicken Breast 30 g Sugar
100 g All Purpose Flour 30 g Japanese Mirin
50 g Breadcrumbs 30 g Soy sauce
50 g egg 50 ml Water
2 g paprika 2 g Hondashi
salt 30 g White Onion
pepper 20 g Onion leeks
500 g Oil 100 g egg

Method:
Breaded Chicken procedures:
1. Brine the chicken breast in a mixture of salt and water for 30 minutes to 1 hour, then add the
paprika to the chicken.

2. Place ¼ cup all-purpose flour (plain flour), 1 large egg (50 g each w/o shell) beaten, and 50
grams breadcrumbs in individual bowls or plates.
3. To bread the chicken, dust each piece with the flour and shake off any excess. Then, dip it into
the beaten egg to coat completely. Finally, coat the chicken with the panko, pressing the
panko into the cutlet so that it adheres well. Remove any excess. Set the breaded cutlets on a
plate.
4. Heat 2 cups of oil in a frying pan. Shallow-fry the panko-coated chicken at 340ºF (170ºC) until
golden brown. Remove the chicken and place it on a wire rack or plate lined with paper
towels to drain the extra oil.
5. Let the chicken rest for 15 min. before cutting it to strips.
Katsudon sauce procedures:
1. In another (or a clean) frying pan, add thin slices of 30 grams onion and all the ingredients for
the seasonings— 50 ml water,2 tsp hondashi, 2 Tbsp mirin, 2 Tbsp soy sauce, and 2 Tbps
sugar. Cover and bring it to a boil over medium heat. Once boiling, lower the heat to medium
low and cook the onion, covered, until wilted.

2. Place the chicken katsu on top of the onion slices and turn the heat up to medium. While you
‘re waiting for it to heat up, prepare the eggs by lightly “cutting“ the egg whites with
chopsticks 5–6 times into smaller clumps so the yolks and whites are marbled (do not whisk
or beat). Once the cooking liquid is simmering, evenly distribute 2 large eggs (50 g each w/o
shell) over the chicken katsu and onion in a circular pattern, avoiding the edges of the pan
where the egg can easily overcook. Cover to cook until the eggs are set to your liking, roughly
30 seconds.

3. Top with the chopped 4 sprigs onion leeks and turn off the heat. Gently transfer the
simmered katsu and eggs on top of the steamed rice.