Add in a ½ c of onion and a ½ c of green cabbage. Traditionally oyako donburi is served with chicken but Mom used left over chicken katsu from the night before.

Heat up the oil and fry chicken tenders until golden brown.

Chicken katsu don. It - chicken katsu-don. Slice up as many as youd like but Mom put in about 8 10 pieces of chicken katsu per serving. The word katsu is gairaigo the Japanese term for words borrowed from other languagesThe simplest phonetic translation of cutlet to Japanese vocalizations is katsuretsu which in turn is shortened to katsuAdd tonthe Sino-Japanese word for porkto the front of that and youve got tonkatsu or breaded fried pork cutlets not to be confused with tonkotsu which is pork-based.

Ingredients for Katsu Don 1 bowl of cooked Japanese rice 1pc egg 10g onion 2g leek 2g spring onion 2g Shichimi Tongarashi powder Japanese mixed spices 2 - 3 SERVINGS. You can eat it either with. Its so easy to make these Japanese rice bowls at home that I hardly order them at Japanese restaurants anymore.

And cover them with Panko. Im sure you know about katsu which is the japanese adopted pronunciation of the english word cutlet. Chicken katsu Japanese chicken schnitzel or chicken cutlet is usually served with the sweet and savory tonkatsu sauce finely shredded cabbage and cucumbers.

Dust salt and pepper on chicken tenders. Surprisingly easy to make and tastes great. Katsudon is a Japanese rice bowl dish comprising a bowl of rice topped with deep-fried chicken or pork cutlet eggs and onions in a dashi-based sauce.

But chicken katsu isnt so far behind and presented like this on a don bed of steamed white rice and then covered in a delicous eggy. Katsu dishes are uber-popular in japan and in a lot of other places nowadays with pork being the most popular version. Sprinkle flour on both sides of each chicken tender then dredge in egg.

Chicken Katsudon is a popular Japanese dish that consists of a bowl of rice topped with a deep-fried chicken cutlet egg and condiments. Begin with a small frying pan on high heat and pour in ¾ c shoyu base.

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