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Tatsutaage Don Recipe

Name: Nagomi Japanese Restaurants Tatsutaage Don Recipe
Cook time: 55 min
Total time: 55 min
Yield: 3 servings
Cuisine: Japanese
Ingredients: 1 lb boneless skin-on or skinless chicken thighs; 3 tbs soy sauce; 1 tbs mirin; 1 tbs sake (or dry white wine); 1 tsp grated fresh ginger; 1 tsp grated garlic; 3 tbs potato starch (katakuriko) or cornstarch; 1 tbs all-purpose flour (optional, for lighter crust); 1 cup neutral oil for frying (vegetable, canola, or peanut); 1 tsp salt; 0.5 tsp black pepper; 1 small yellow or sweet onion; 3 tbs dashi stock (or low-sodium chicken broth + water); 1 tbs soy sauce; 1 tbs mirin; 0.5 tsp sugar; 3 eggs; 2 tbsp green onions (scallions), thinly sliced; 1 tsp toasted sesame seeds (optional); 3 cups short-grain Japanese rice, cooked (steamed); 1 to taste pickled ginger or shichimi togarashi (optional, for serving)

Inspired by Nagomi Japanese Restaurant

Time55m

Serves3

Fried chicken w / onion, egg over rice

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Ingredients

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For the Chicken (Tatsutaage)

1 lb boneless skin-on or skinless chicken thighs

3 tbs Aged soy sauce

1 tbs Mirin

1 tbs sake (or dry white wine)

1 tsp grated fresh ginger

1 tsp grated garlic

3 tbs potato starch (katakuriko) or cornstarch

1 tbs all-purpose flour (optional, for lighter crust)

1 cup neutral oil for frying (vegetable, canola, or peanut)

1 tsp Celtic sea salt

1/2 tsp black pepper

Onion-Egg Topping / Sauce

1 small yellow or sweet onion

3 tbs dashi stock (or low-sodium chicken broth + water)

1 tbs Aged soy sauce

1 tbs Mirin

1/2 tsp sugar

3 Eggs

2 tbsp green onions (scallions), thinly sliced

1 tsp toasted sesame seeds (optional)

Rice & Assembly

3 cups short-grain Japanese rice, cooked (steamed)

1 to taste pickled ginger or shichimi togarashi (optional, for serving)

Method

For the Chicken (Tatsutaage)

Prep and marinate chicken

Trim excess fat from the chicken thighs and cut into 1.5–2 inch bite-sized pieces. Lightly score thicker pieces so they cook evenly. In a bowl combine 3 tbs soy sauce, 1 tbs mirin, 1 tbs sake, grated ginger and garlic, 1/4 tsp of the salt and a pinch of pepper. Add the chicken, toss to coat, cover, and refrigerate for 20–30 minutes (up to 2 hours).

Dredge

When ready to fry, set up a shallow bowl with potato starch and flour mixed together (3 tbs potato starch + 1 tbs flour) and season with remaining 3/4 tsp salt and 1/2 tsp black pepper. Remove chicken from marinade, letting excess drip off, then dredge each piece thoroughly in the starch mixture, shaking off excess.

Fry

Heat about 1 cup (enough for ~1 inch depth) neutral oil in a deep skillet or pot to 170–175°C (340–350°F). Fry the chicken in batches without crowding, 3–4 minutes per side until golden brown and cooked through (internal temp ~74°C / 165°F). Drain on a wire rack or paper towels. For extra crispness, you can let rest 2 minutes and fry again at 180°C (356°F) for 30–60 seconds.

Onion-Egg Topping / Sauce

Prepare onion

Peel and thinly slice the onion into half-moons. In a small skillet or saucepan over medium heat, add 1 tbs neutral oil and sauté the onion until translucent and slightly softened, about 3–4 minutes.

Make sauce

Add 3 tbs dashi, 1 tbs soy sauce, 1 tbs mirin, and 1/2 tsp sugar to the pan with the onion. Bring to a gentle simmer and taste; adjust seasoning if needed. Keep the mixture at a low simmer.

Add chicken and eggs

Slice or roughly chop the fried chicken into bite-sized pieces if not already. Add the chicken to the simmering onion-sauce to warm for about 30–60 seconds. Lightly beat the 3 eggs in a bowl. Pour the beaten eggs evenly over the chicken and onion in the pan. Cover immediately with a lid and cook over low heat until eggs are softly set but still slightly runny, 1–2 minutes (or longer if you prefer firm eggs). Remove lid once eggs reach desired doneness. Sprinkle sliced green onions and toasted sesame seeds on top.

Rice & Assembly

Divide the warm cooked rice into 3 bowls (about 1 cup rice per serving).

Spoon the chicken-onion-egg mixture evenly over each bowl of rice, making sure to include some of the sauce. Garnish with additional green onion, pickled ginger or a pinch of shichimi togarashi if using.

Serve immediately while hot.