Chicken Katsudon | Martin Praja

Martin Praja

Name: Chicken Katsudon
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: Cebollitas Bunch; Morton Iodized Salt, 26 Ounce; Boskovich Green Onions; McCormick Gourmet™ Global Selects White Pepper from Malaysia; Wan Ja Shan Soy Sauce; Pastene Plain Breadcrumbs; Bob's Red Mill Dark Rye Flour, Organic; O Organics Cane Sugar, Granulated, Organic; Pete and Gerry’s Organic Eggs Eggs, Organic, Free Range, Large; dashi; Meat Service Counter Chicken Breast Tortilla Crusted; Turtles Egg; O Organics Mushrooms, Organic, Sliced

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Chicken Katsudon

Serves 220 mins prep30 mins cook

A delicious Chicken Katsudon recipe for your sahur and berbuka menu. It's made with juicy chicken fillet, seasoned and breaded, then served with a savory sauce, perfect for rice.

0 servings

What you need

onion

tsp salt

bunch green onion

McCormick Gourmet™ Global Selects White Pepper from Malaysia

tsp white pepper

tbsp soy sauce

breadcrumb

cup flour

O Organics Cane Sugar, Granulated, Organic

tsp granulated sugar

organic eggs

fl oz dashi

Meat Service Counter Chicken Breast Tortilla Crusted

oz chicken breast meat

egg

fl oz mushroom

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Instructions

1: After flattening the chicken breast, coat it with seasoning.

2: Then coat it with flour, beaten egg, and breadcrumb.

3: Fry the chicken katsu until cooked, set aside.

4: Mix the sauce ingredients in a measuring cup or bowl.

5: Heat a pan, pour in the sauce.

6: After boiling, add the chopped onion and green onion, cook briefly until wilted.

7: Then add the beaten eggs, cook briefly, then add the chicken katsu.

8: Let it simmer until the sauce is absorbed.

9: Serve over rice.

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