Quick & Crispy Chicken Katsu Donburi

Name: Quick & Crispy Chicken Katsu Donburi
Yield: Serves 2 servings
Ingredients: 1 boneless, skinless chicken breast; 1/2 medium onion; 1/2 stalk green onion (scallion); 2 large eggs; 3/4 cup dashi stock (about 180 ml; use 1 teaspoon bonito dashi granules); 1 tablespoon sugar; 2 tablespoons mirin; 2 1/2 tablespoons soy sauce; Chopped nori (to taste); All-purpose flour, beaten egg, and panko breadcrumbs (as needed for breading); Salt and pepper (a pinch)

みどふぁどベシ @omusubi_mirorin

This recipe became popular on 09.10.22. It features crispy chicken katsu topped with soft, creamy eggs served over rice.
Recipe background:
I started making this version after the breading would sometimes come off when simmering the katsu with eggs. By adding the eggs on top afterward, you keep the katsu crispy. While the breading soaked in sauce is tasty, enjoying the freshly fried crunch is also delicious. It’s not a complicated trick, but I think it’s worth trying this method for soft, creamy eggs. (^_^;).

みどふぁどベシ @omusubi_mirorin

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Ingredients

Serves 2 servings

1boneless, skinless chicken breast
1/2medium onion
1/2 stalkgreen onion (scallion)
2large eggs
3/4 cupdashi stock (about 180 ml; use 1 teaspoon bonito dashi granules)
1 tablespoonsugar
2 tablespoonsmirin
2 1/2 tablespoonssoy sauce
Chopped nori (to taste)
All-purpose flour, beaten egg, and panko breadcrumbs (as needed for breading)
Salt and pepper (a pinch)

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Steps

1

Slice the chicken breast diagonally into pieces about 1/2 inch (1.5 cm) thick. Season with salt and pepper. Dredge each piece in flour, then dip in beaten egg, and coat with panko breadcrumbs. Fry in oil at 340–355°F (170–180°C) until golden and crispy.
2

Thinly slice the onion and cut the green onion (scallion) diagonally into thin strips. In a skillet, combine the dashi stock, sugar, mirin, soy sauce, and sliced onion. Cover and cook over medium heat until the onion is translucent and lightly colored by the soy sauce.
3

Spoon cooked rice into bowls. Cut the chicken katsu into bite-sized pieces and place the desired amount on top of the rice.
4

Once the onion is cooked, turn the heat to high and add the green onion. Lightly beat the eggs and pour them evenly over the skillet. Gently stir the eggs around the pan 2–3 times with chopsticks, then immediately reduce to medium heat. Cover and count to 10 seconds, then turn off the heat. Let it steam for 1 minute, then uncover and spoon the egg mixture over the rice bowls.
5

Top with chopped nori and serve!

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Cooksnaps

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みどふぁどベシ @omusubi_mirorin

Published in the US on June 26, 2025 14:01

素敵なつくれぽをありがとうございます。福岡県最東端の田舎町。へべれけおっさんと猫1匹。地元産の旬のもので簡単にを心掛けています。九州の醤油と甘露醤油。味噌は、合わせ味噌　ときどき八丁味噌。※レシピは変更及び削除もあります。新しいものを確認していただけると有難いです。http://ameblo.jp/midofadobesi-happy-days/