Chicken Katsu Don Recipe

Prepare chicken

Trim excess fat from the chicken thighs. If any pieces are unevenly thick, place between plastic wrap and pound gently to an even 1/2 inch thickness.

Season both sides of each thigh with 1/4 tsp kosher salt and a light sprinkle of black pepper (reserve remaining salt and pepper for the coating process).

Set up a three-station breading station: bowl 1 - all-purpose flour; bowl 2 - beaten eggs (whisk the 2 eggs with a pinch of salt); bowl 3 - panko breadcrumbs seasoned with the remaining 3/4 tsp salt and 1/2 tsp black pepper. Dredge each thigh in flour (shake off excess), dip into egg, then press into panko to coat thoroughly. Place coated cutlets on a wire rack to rest 10 minutes so coating adheres.

Pour 1 cup neutral oil into a wide skillet or frying pan to a depth of about 1/3 inch. Heat over medium-high until oil reaches 170–175°C (340–350°F) or a small piece of panko sizzles immediately on contact.

Fry the cutlets in batches without crowding: 3–4 minutes per side until golden brown and an instant-read thermometer reads 75°C (165°F) in the thickest part. Adjust heat to maintain oil temperature. Transfer fried cutlets to a wire rack set over a baking sheet to drain and keep warm. If desired, lightly sprinkle with a pinch of salt while hot.

When cool enough to handle, cut each katsu into 6–8 strips (sized to fit rice bowls). Keep warm.

In a medium skillet or shallow saucepan large enough to hold the sliced katsu, combine 1 1/4 cups warm dashi, 3 tbs soy sauce, 3 tbs mirin, 1 tbs sugar and 1 tbs sake (if using). Stir and bring to a gentle simmer over medium heat.

Add the thinly sliced onion (1 medium) and simmer until the onion softens and becomes translucent, about 5–7 minutes.

Arrange the cut katsu strips on top of the simmering sauce and onions. Reduce heat to low.

Lightly beat the 4 eggs in a bowl just until combined (do not over-whisk). Pour the eggs evenly over the katsu and sauce in the skillet. Cover the pan and cook on low for 2–3 minutes until the egg is mostly set but still slightly glossy (or cook longer if you prefer fully set egg).

Turn off the heat and let the skillet rest, covered, 30 seconds to 1 minute to finish setting while you prepare bowls.

Divide 4 cups of hot steamed Japanese short-grain rice among 4 shallow bowls (about 1 cup rice per bowl).

Using a spatula or tongs, lift a portion of the katsu, onion and egg from the skillet and place it atop the rice in each bowl so each serving gets an even amount of sauce, onion and egg. If the skillet is large, you can transfer one half of the mixture to another pan to portion evenly.

Garnish each bowl with 1/2 tablespoon thinly sliced scallions, a small pinch of pickled ginger (about 1/2 tsp), and a light dusting of shichimi togarashi or ground black pepper, if desired.

Serve immediately while hot. Offer additional soy sauce or tonkatsu sauce at the table if guests want extra seasoning.