I wondered why anyone would want to eat a cold and slimy piece of raw fish. Well, I have since come a long way - I LOVE sashimi now.
But I digress.
When I next visited a Japanese restaurant, I decided to stay safe and ordered something cooked. So I picked a bowl of katsu don. I promptly fell in love with it.
Years passed and I would order katsu don in restaurants but I never thought to try to cook it at home. To me, Japanese food was mysterious and I had no idea what ingredients to use anyway.
When I finally decided to cook Oyakadon, I was blown away at how similar the one I made tasted like what is served at restaurants (but made at a fraction of what it would have cost at a restaurant) and feeling encouraged, I decided to take on katsu don.
Today I am going to share with you my recipe for chicken katsu don.
To do this, trim a piece of chicken breast. You can cut the chicken into 2 pieces lengthwise if you prefer a thinner piece of cutlet. Season the chicken with salt and pepper.
Into a saucepan, add dashi (dissolve one sachet of dashi granules in a litre of hot water), soy sauce, mirin, cooking sake and sugar.
Chicken Katsu Don (Serves 2)
2 small pieces chicken breast, trimmed
1/2 onion, thinly sliced
1 egg, beaten
1/2 cup panko
3 tablespoons corn flour
Salt and black pepper, to taste
1 cup Japanese rice (use normal rice if you prefer)
Oil for frying
For the Sauce:
1 1/4 cup dashi stock
2 tablespoon cooking sake
2 tablespoon mirin
2 tablespoon light soy sauce
1/2-1 teaspoon sugar
2 eggs, beaten
Shredded seaweed, to taste
1. Season chicken with salt and pepper.
2. Dredge in corn flour, then egg, and finally panko. Make sure chicken is well-coated.
3. Fry in oil until both sides have turned golden brown and chicken is cooked through.
4. Transfer into a cooling rack to drain and cool a little.
5. Place dashi (I added 1 packet dashi into 1 litre of hot water and stirred until the granules have dissolved), mirin, sake, light soy sauce and sugar in a saucepan. Add onions. Cook on medium heat until onions have become soft. If the liquid has reduced too much, add a little hot water.
6. Slice chicken cutlets into bite-sized pieces. Place in saucepan.
7. Add eggs and seaweed.
8. Transfer chicken and sauce on hot rice.
9. Serve immediately.
This is my contribution to the 'What's Cooking' blog train hosted by Alicia from Beanie N'Us. To see more recipes by other moms-who-cook-fabulously, do click on the linky button below!
Please join us tomorrow as Winnie from toddlymummy will be sharing her recipe for Tamagoyaki. A Japanese version of the favourite omelette, fried and rolled, with an added twist. Do check it out!