About the Recipe
I can't think of a better way to describe this dish than as the ultimate comfort food - fresh rice, topped
Ingredients
1 large chicken breast
40g plain flour
1 egg, beaten
50g panko breadcrumbs
a little salt & pepper
1 onion
1 tsp japanese dashi granules
100ml water
2 tbsp cooking sake
2 tbsp soy sauce
1.5 tbsp sugar
3 eggs
450g cooked rice
1 spring onion, finely chopped (optional)
vegetable oil for shallow frying
some kitchen papers
Preparation
slice the chicken breast horizontally to create your katsu,
sprinkle with salt & pepper
coat the katsu with flour, beaten egg, and coat well with the panko
put 2 cm of vegetable oil in a large saucepan, heat to 170’C, then fry the katsu for 7-9 mins on a medium heat or until the katsu are cooked (turn them a couple of times during frying)
drain on kitchen paper
peel, halve & slice the onion
cut the katsu into 1 cm slices and set aside
put the water, dashi, soy sauce, sake & sugar into a frying pan
add the onion, bring to the boil & simmer for 4-5 mins
add the sliced katsu to the pan, pour the beaten egg over the katsu, put a lid on and cook until the egg is almost firm
put 1/2 the rice into a bowl and arrange the katsu and egg over the rice
sprinkle with some chopped spring onion and serve