In the delightful symphony of life, there’s a special place for comfort food—those dishes that transport us to a world of warmth, flavor, and nostalgia. These are the culinary treasures that bridge the gap between our busy days and moments of pure joy. Today, we embark on a culinary journey to explore one such treasure, a beloved dish that’s close to the heart of many—a dish that embodies simplicity and satisfaction.
The Origins of Comfort
Chicken Katsudon is a comforting Japanese dish that pays tribute to the art of simplicity and flavor. It marries the crispiness of breaded chicken cutlets with the lushness of a delectable egg sauce, all nestled atop a bed of fluffy rice. In every bite, there’s a promise of comfort and a whisper of tradition.
The Star of the Show: Crispy Chicken
Our story’s hero, the crispy chicken cutlet, is the heart of Chicken Katsudon. It’s a symbol of perfection, a testament to the art of frying. As the chicken sizzles in the pan, it transforms into a masterpiece—a golden, crunchy cutlet that delights the senses.
A Moment of Bliss in the Kitchen
Preparing Chicken Katsudon isn’t just about making a meal; it’s about creating a moment of bliss in your kitchen. It’s an opportunity to infuse your personality into each step, from breading the chicken to simmering the sauce. It’s a chance to relish the fragrant aromas that fill your home and invite loved ones to gather around the table.
Why You Should Try It
This meal brings a smile and delight to all who try it. From little kids to adults, a savory dish with a tinge of sweetness has such joy and happiness related to it. If you want your kids to have more than just chicken nuggets, this will be the perfect beginner’s dish to try. You can control the amount of sauce that is to be mixed with the rice. In the sauce is hidden the nourishing goodness of eggs and onions. Touted as nature’s multivitamin, the egg is a rich source of protein that is easy to absorb by the body. Your kids will sing your praises for making this dish for them and it is so easy and cheap to prepare. They will think that it is restaurant grade.
A Slice of Culinary Nostalgia
As you savor the Chicken Katsudon, you’re not just enjoying a meal; you’re experiencing a slice of culinary nostalgia. It’s a testament to the beauty of comfort food, the allure of simplicity, and the power of a shared meal to bring joy. So, why not embark on this flavorful journey and savor the charm of Chicken Katsudon? It’s ready to become a part of your story—a delightful chapter in the symphony of your life.
Recipe
Ingredients
For chicken katsu
- 4 chicken filets, tendon cut
- 1 tablespoon oyster sauce
- 1 teaspoon concentrated chicken stock
- 1 cup panko crumbs
- ½ cup corn flour
- 1 egg, beaten
- Oil for frying
For sauce
- 1 medium onion, sliced thinly
- 2 cloves garlic, minced
- 3 dried shiitake mushroom (optional)
- ⅔ cup dashi
- 1 ½ tablespoon sake
- 1 ½ tablespoon mirin
- 1 ½ tablespoon soy sauce
- 1 ½ teaspoon sugar
- 2 large eggs (just lightly ‘cut’ the eggs using a chopstick 5 – 6 times)
- 2 stalks of green onions, chopped
Method
To make chicken katsu
- Marinate chicken filets in oyster sauce and chicken stock for at least 1 hour.
- At the same time, soak dried shiitake mushrooms with boiling water to rehydrate. Cut off the stem and sliced the mushrooms before use. The leftover water can be used as dashi.
- Heat oil in a skillet, with the bottom covered with a thin layer of oil, medium heat.
- Bread the chicken filets first in corn flour, then egg and then panko crumbs
- Shallow fry the chicken filets until golden brown, about 3 – 4 minutes on each side.
- Set aside on a wire rack to drain excess oil.
To make the sauce
- Heat 1 teaspoon of oil in a skillet and add onion and garlic.
- Brown the onion and garlic lightly and add sliced mushrooms, dashi, sake, mirin, soy sauce and sugar.
- Cover and bring it to boil. Once boiled, lower the heat to medium low and let it simmer until the sauce has thickened slightly.
- Add the eggs in a circular motion in the middle of the pan and cook it to your liking, about a minute.
- Pour the egg sauce over the chicken katsu on a bowl of fluffy white rice.
- Add some spring onion as garnishing.
- Serve warm.
