Chicken Katsudon

Ingredients:

For frying chicken katsu:

• 1pcs chicken breast fillet
• Salt and pepper
• All purpose flour
• Beaten egg
• Panko breadcrumbs

To-do:

1. Season chicken breast with salt and pepper.
2. Then coat with all purpose flour.
3. Then dip the chicken in the beaten egg.
4. Finally the chicken covered with panko breadcrumbs.
5. Fry until golden brown color outside. Let it cool for around 4-5 minutes, then cut into fairly big chunks (for later use).

For the sauce:

• 1,5 cup water
• 1,5tsp dashi powder
• 1 onion, peeled and thickly sliced
• 2tbsp soy sauce
• 1tbsp sake
• 1tbsp mirin
• 2tsp sugar
• 2eggs, light beaten
• thinly sliced green onions

To-do:

1. Put dashi + water and let it boil. Add onion, soy sauce, sake, mirin and sugar. Taste to your preference. Cook in medium high until the onion cook through.
2. Add chicken katsu in the pan.
3. Drizzle the beaten eggs evenly over everything and cover the lid. Cook until your desire egg texture.
4. Pour over the katsudon on top of the hot rice and sprinkle with sliced green onions.