Chicken katsudon is a beloved Japanese comfort food: a crispy panko-breaded chicken cutlet simmered in a sweet-savory dashi broth with onions and beaten egg, then served over steamed rice. The contrast of the crunchy cutlet, soft custardy egg, and seasoned rice makes every bite satisfying. This version uses ground chicken for a quicker, budget-friendly take that still delivers the classic flavors and texture.
Ingredients
- 1 lb (450 g) ground chicken
- 1/2 cup (60 g) panko breadcrumbs, plus 1/2 cup (60 g) for coating
- 1 large egg, beaten (for the patties)
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) grated fresh ginger
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup (60 g) all-purpose flour, for dredging
- 1 large egg, beaten (for coating)
- 1 cup (240 ml) dashi (or 1 tsp dashi powder dissolved in 1 cup water)
- 1/4 cup (60 ml) soy sauce
- 2 tbsp (30 ml) mirin
- 1 tbsp (15 ml) sugar
- 1 medium onion, thinly sliced
- 4 large eggs, beaten
- 4 cups (720 g) cooked Japanese short-grain rice, warm
- 2 green onions, sliced, for garnish
- Vegetable oil, for frying
Instructions
- Make the chicken patties: In a bowl, combine ground chicken, 1/2 cup panko, 1 beaten egg, 1 tbsp soy sauce, ginger, garlic, salt, and pepper. Mix until just combined; do not overwork. Divide into 4 equal portions and shape into oval patties about 3/4 inch (2 cm) thick.
- Bread the patties: Place flour, 1 beaten egg, and 1/2 cup panko in separate shallow dishes. Dredge each patty in flour, dip in egg, then coat with panko, pressing gently to adhere.
- Fry the cutlets: Heat about 1/2 inch (1.25 cm) of oil in a large skillet over medium-high heat to 350°F (175°C). Fry the patties for 3-4 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C) as checked with a food thermometer (USDA FSIS safe minimum for poultry). Transfer to a wire rack to drain.
- Make the simmering broth: In a medium saucepan or skillet, combine dashi, 1/4 cup soy sauce, mirin, and sugar. Bring to a simmer over medium heat, stirring to dissolve sugar.
- Cook the onion: Add the sliced onion to the broth and simmer for 2-3 minutes until slightly softened.
- Add the cutlets: Place the fried chicken patties into the broth, spooning some liquid over the top. Simmer for 2 minutes to warm the cutlets and absorb flavor.
- Pour the egg: Reduce heat to low. Pour the beaten eggs evenly over the patties and onions. Cover and cook for 2-3 minutes, until the egg is just set but still soft and custardy. Do not stir.
- Serve: Divide warm rice among 4 bowls. Carefully slide one patty with some egg and broth over each bowl of rice. Garnish with sliced green onions. Serve immediately.
Tips
- Use fresh dashi: If you don’t have dashi, substitute 1 cup (240 ml) chicken broth mixed with 1 tsp (5 ml) soy sauce and a pinch of kombu (kelp) for a similar umami.
- Don’t overcook the egg: The egg should be softly set, like a loose custard. It will continue to cook slightly from the residual heat, so remove from heat while it still looks a bit runny.
- Keep the cutlet crispy: To maintain crunch, serve immediately after adding the egg. If you let it sit, the steam will soften the panko.
- Make ahead: You can prepare the chicken patties and bread them up to a day in advance; store covered in the refrigerator. Fry just before serving.
Serving Suggestions
Serve chicken katsudon as a main dish with a simple side of pickled vegetables (like takuan or cucumber) and a light miso soup. A small salad with ginger dressing also balances the richness. For a heartier meal, add a soft-boiled egg on the side.
Variations
- Classic pork katsudon: Use thin pork loin cutlets instead of ground chicken. Pound to 1/4-inch thickness, season, bread, and fry. Cook until pork reaches 145°F (63°C) with a 3-minute rest.
- Vegetarian version: Replace chicken with firm tofu slices (pressed and breaded) or a thick slice of eggplant. Use vegetable broth for the simmering liquid.
- Spicy kick: Add 1 tsp (5 ml) gochujang or sriracha to the simmering broth for a spicy twist.
- Gluten-free: Use gluten-free panko and tamari instead of soy sauce. Ensure your dashi is gluten-free (some brands contain wheat).
Storage and Reheating
Refrigerate any leftovers in an airtight container within 2 hours. They will keep for up to 3 days. To reheat, place in a microwave-safe dish and heat in 30-second bursts until warmed through, about 1-2 minutes. The cutlet will lose its crispiness, but the flavor remains. For best texture, reheat in a skillet over medium heat with a splash of broth or water to keep the egg moist.
Frequently Asked Questions
Can I use chicken breast instead of ground chicken? Yes, you can use thinly sliced chicken breast or thigh. Pound to even thickness, season, and bread. Cook until the internal temperature reaches 165°F (74°C) as with ground chicken.
What is dashi, and can I skip it? Dashi is a Japanese soup stock made from kombu (kelp) and bonito flakes. It adds a subtle umami that is hard to replicate. If you don’t have it, use chicken broth with a pinch of kombu or a dash of fish sauce.
Why is my egg not setting? The egg needs gentle heat and time. Make sure the broth is simmering before adding the egg, then cover and cook on low. If the heat is too high, the egg will scramble; too low, it won’t set.
Can I make this without frying? For a lighter version, you can bake the breaded patties at 400°F (200°C) for 15-20 minutes, flipping halfway, until cooked through. They won’t be as crispy, but they’ll still be delicious.
How do I keep the cutlet crispy? Serve immediately after adding the egg. If you need to hold it, keep the cutlets separate from the broth and egg until serving.
Is this dish spicy? No, it’s mildly sweet and savory. If you like heat, add a drizzle of sriracha or a pinch of shichimi togarashi (Japanese seven spice) before serving.
Related
- Hot Alcoholic Drink Recipes for Cold Nights
- Chicken and Dumplings Instant Pot Bisquick
- Korean Won to USD: Exchange Rate & Conversion Guide
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).