Carbs
Chicken Katsu Don
Chicken Katsu
| Chicken Breast | 3 pcs |
| AJI-NO-MOTO® | ¼ tsp |
| Salt | ¼ tsp |
| Black Pepper | ½ tsp |
| All-Purpose Flour | ½ cup |
| Egg | 2 pcs |
| Breadcrumbs | 1 cup |
Dashi Broth
| Water | 2 cups |
| Dried Bonito Flakes | 10 g |
| AJI-NO-MOTO® | ½ tsp |
| Sugar | 1 tsp |
| Soy Sauce | 3 tbsp |
Katsu Don
| Cooked Rice | 5 pax |
| Brown Onion | 1 pc |
| Spring Onions | 3 stalks |
| Egg | 2 pcs (per serving) |
Decoration
| Roasted Seaweed |
| Tomato Sauce |
Method:
- Prepare the Chicken Katsu:
- Prepare a chicken breast and cut each chicken breast in half.
- Season the chicken breast with AJI-NO-MOTO® and black pepper.
- Coat the chicken breast with all-purpose flour, egg and breadcrumbs.
- Heat the oil and deep-fry the chicken for 6 minutes or until both sides turn golden brown.
- Cut the chicken katsu into slices.
- Prepare the Dashi:
- Prepare a pot, add water and dried bonito flakes.
- Cook for 5 minutes and take out the dried bonito flakes.
- Add in the seasonings and mix well.
- Decoration:
- Put the cooked rice on a plate.
- Press the rice lightly into a big circle. Apply more pressure at the centre part of it to form a ring shape.
- Cut the roasted seaweed into different shapes and assemble it.
- Decorate the cat cheeks with tomato sauce.
- Prepare the Chicken Katsu Don:
- Cut the brown onion and spring onions into slices.
- Prepare a pan, add the dashi, sliced onion and white part of the spring onions.
- Add the sliced chicken katsu into the pan.
- Break two eggs into a bowl and beat them. Pour the egg in, cover with a lid and cook for 1 minute.
- Sprinkle some spring onions.
- Slide it on the rice.
- Enjoy the tasty chicken katsu don.