The Greatest Chicken Katsu Don

Eàsy chicken kàtsudon recipe. Golden fried chicken kàtsu served with sàvory dàshi sàuce ànd eggs over rice. Gàrnished with wild pàrsley.

Crispy chicken kàtsu served with sàvory sàuce ànd eggs over rice, this Chicken Kàtsudon (Chicken Cutlet Rice Bowl) is à typicàl lunch enjoyed by àll àges in Jàpàn. Màke this delicious rice bowl for your fàmily todày!


  • 200 g chicken tenders (200 g = 7 oz or 4 chicken tenders)
  • salt (kosher or sea salt; use half if using table salt)
  • Freshly ground black pepper
  • ¼ cup all purpose flour
  • 3 large egg (1 for chicken katsu, 2 for donburi)
  • 1 cup panko (Japanese breadcrumbs)
  • neutral flavor oil (vegetable, canola, etc) (for deep frying)
  • ½ onion
  • 2 serving cooked Japanese short grain rice
  • Mitsuba (Japanese parsley)
  • Ichimi Togarashi (Japanese chili pepper)


  • ⅔ cup dashi
  • 1½ Tbsp sake
  • 1½ Tbsp mirin
  • 1½ Tbsp soy sauce
  • 1½ tsp sugar


  1. Gather all the ingredients.
  2. Dust salt and pepper on chicken tenders and dredge in the flour, the beaten egg (1 egg) and the panko.
  3. Heat ½ inch of oil in a frying pan and deep fry at 350F (180C) until golden brown. Take out the chicken and drain extra oil on paper towel.
  4. Slice onion and make dashi stock.
  5. In a frying pan, bring Seasonings and onion to a boil. Lower the heat to medium and cook onion until wilted.
  6. Put chicken katsu in it and turn the heat up to medium high heat. Pour and distribute beaten egg (2 eggs) evenly.
  7. When egg is half cooked, add mitsuba and turn off the heat. Serve rice in a Donburi bowl and put Chicken and egg mixture on top. Serve with Ichimi togarashi (chili pepper) on the side.


  • To enjoy Chicken Katsudon, serve the golden fried chicken cutlet with savory sweet onions cooked in dashi and eggs over hot steamed rice in a bowl. Top it off wild parsley, and you will have a satisfying meal for the family.