A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Japanese Chicken Katsudon | Crispy over Rice
(0)
35 min
Under an hour
Gurkerl Küche
Knusprig ausgebackenes Hendlkotelett trifft auf sanft gestocktes Ei und eine herzhaft-würzige Sojasaucen-Dashi-Brühe über dampfendem Sushi-Reis: Japanisches Chicken Katsudon ist der unangefochtene König des asiatischen Streetfoods und Soulfoods! Mit feinen Panko-Bröseln paniert und in der Pfanne goldbraun herausgebacken, saugt das saftige Hendlfilet den aromatischen Sud auf – ohne seinen unvergleichlichen Crunch zu verlieren. Perfekt für ein schnelles, raffiniertes Wohlfühlessen daheim.
Ingredients
Preparation method
Preparation & Rice
Rinse the sushi rice thoroughly under cold water until the water runs clear. Then cook in lightly salted water according to the package instructions and keep covered and warm.
Pat the chicken breast fillets dry, halve horizontally (or gently pound flat), and season both sides with a pinch of salt and ground pepper each. Peel the onion and cut into thin strips. Wash the spring onions and slice into thin rings.
Frying the Chicken Katsu
Set up three deep plates for the breading station: place the all-purpose wheat flour in the first plate. Whisk 1 egg in the second plate. Fill the third plate with the panko breadcrumbs.
Chef's tip
For the perfect Katsudon experience, never let the egg cook through completely! In Japan, the rule is: the creamier and juicier the egg runs over the katsu, the more authentic and delicious the bowl tastes.
Panko breadcrumbs are the secret to the irresistible crunch – their coarser flake structure absorbs less fat than conventional breadcrumbs and stays wonderfully crisp even under the warm sauce.
45 min
Quick
