The third Japanese recipe pack? Oh yes! When you’re in need of some oriental flavours that’s both sweet and savory, give the Katsudon recipe a try. Guaranteed to be even more delicious that the Japanese restaurant you frequent, our chicken katsudon is perfect for a date night or simple the days you feel like being extra handy in the kitchen.
4 Pieces Chicken Breast Meat
4 Tablespoon Flour
3 Pieces Eggs
4 Slices Bread
2 Stubs Spring Onion
1 Cube Chicken Stock
4 Tablespoon Brown Sugar
6 Tablespoon Soy Sauce
Score the chicken breast meat so that it cooks evenly.
Beat 2 eggs.
Season the chicken breast meat with salt and pepper.
Coat the chicken breast meat in flour, and then eggs, and then breadcrumbs.
Fry the chicken fillet in shallow oil.
Cut the chicken fillet into thick slices and let it cool.
Chop spring onions for garnishing.
Slice japanese onion thickly.
Heat up 4 cups of water.
Add 1 cube of chicken stock and stir well.
Add brown sugar and soy sauce.
Simmer the mixture.
Separate about 1 cup of sauce in a pan.
Add onions and let it continue to simmer.
Add the chicken fillet into the pan and let the flavour of the sauce mix well with the meat by pouring sauce on meat.
Add beaten egg over the chicken and over the sauce.
Sprinkle the spring onions over the chicken.
Simmer the mixture to let it cook for about 1 minute. And SERVE.
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