Chicken Katsudon (Chicken Cutlet Rice Bowl)
Chicken katsudon is a warm rice bowl served with chicken katsu, eggs, and onions that are cooked in a sweet and savory sauce. It is quick and easy to make with some leftover katsu.
I typically crave soup and hearty stews on rainy days or when I’m feeling under the weather. However, this rice bowl is one exception and is definitely one of my go to comfort foods. And to be honest, I usually order katsudon instead of regular katsu if it’s on the menu at Japanese restaurants.
Chicken Katsudon Sauce
The chicken katsudon sauce is made with a dashima broth base. As you may already know from my previous posts, I like to use thisanchovy seafood dashima soup packet to prepare the broth. It is then seasoned with some soy sauce and mirin, and slightly sweetened with somecoconut sugar.
The breaded chicken katsu, eggs, and onions soak up the sweet and umami rich sauce, making each bite moist and full of flavor. I also like to add enough sauce for it to also season the underlying rice.
Hope you enjoy!
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Mise En Place
If you make this Chicken Katsudon, I would love to hear your thoughts! Feel free to leave a comment and/or recipe rating at the bottom of this page. And if you have a photo of your food, be sure to tag me on Instagram!
- Add the katsudon sauce ingredients to a small skillet and bring it to a simmer.
- Add the onions and let it cook for about 2-3 minutes or until the onions are translucent.
- Slice the chicken katsu into ½" slices and carefully add it to the pan.
- Drizzle the whisked egg over the chicken and onions, and top with the sliced green onions.
- Cover the pan and let it cook for about 1 minute or until the eggs are mostly cooked through.
- Add some freshly steamed white rice to a bowl, and carefully transfer the pan contents (and any remaining sauce) over the rice.
- Serve immediately.