Japanese Egg and Chicken Katsudon
JapaneseOther InternationalDesi eggsMedium
Japanese katsudon — crispy chicken cutlet simmered with egg and onion over rice. A classic Japanese comfort bowl.
Prep time15 min
Cook time15 min
Total time30 min
Servings1
Ingredients
- 2 eggs
- 1 chicken breast, flattened
- 1/4 cup breadcrumbs
- 1 tbsp flour
- 1 onion, sliced
- 2 cups cooked rice
- 1 tbsp soy sauce
- 1 tsp sugar
- 1/2 cup water or stock
- 2 tbsp oil
- 1 spring onion, chopped
Method
- Coat the chicken in flour, then beaten egg (use a little of the egg), then breadcrumbs.
- Fry the chicken in oil for 4 minutes on each side until golden and cooked through; slice into strips.
- In the same pan, simmer the onion with water or stock, soy sauce and sugar for 3 minutes.
- Lay the chicken strips over the onion.
- Beat the remaining eggs and pour over the chicken; cover and cook for 2 minutes until just set.
- Slide over the rice, garnish with spring onion and serve.
Nutrition — estimated per serving
Calories (estimate)420 kcal
Protein (estimate)28 g
Fat (estimate)16 g
Carbs (estimate)42 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook chicken until no pink remains and eggs until fully set. Allergens: egg, wheat (breadcrumbs), soy. Substitute: use ready breadcrumbs or crushed rusks. Nutrition figures are estimates only, based on standard per-egg values.