How to Make Chicken KatsudonTuesday, July 10, 2012
Hi, I'm back with my new post about cooking. Now I'm going to make a Katsudon. Katsudon is a popular Japanese food, a bowl of rice topped with a deep-fried cutlet (usually pork), egg, and condiments. But beef and chicken can also substitute for the pork. The dish takes its name from the Japanese words tonkatsu (pork cutlet) and donburi (rice bowl dish). For the halal version, I use chicken katsu instead of pork. It is really easy to follow. Here's the how to:
Preparing the Chicken Katsu:
1. You don't have to marinate the chicken if you don't have time. Salt and pepper would be enough. But for better taste, I marinate the chicken with Mirin, Soy Sauce (salted), Pepper, and roughly chopped garlic. Let it rest for couple hours.
2. Spread flour thoroughly onto the chicken.
3. Beat an egg in a bowl, then dip the floured chicken into it
4. Next, coat the chicken with 'panko' or bread crumbs
5. Deep fry it in the preheat oil
6. Remove the chicken once they turn into golden brown
7. Place the chicken on top of the kitchen towel to absorb the excess oil
Preparing the Donburi:
1. Pour some water into a pan, and bring it to boil
2. Put some 'Hanakatsuoboshi' for the stock. Many people call it as Bonito Flakes (flakes of smoked and fermented bonito/cakalang fish). If you can't find this in the store, you may use any other japanese ingredients for the stock, i.e: Dashi or Kombu. But chicken stock is also acceptable.
3. Remove the hanakatsuboshi from the boiled water
4. Put salted soy sauce
5. Sugar (I use corn syrup, but you can use any other sugar)
6. Put Mirin
7. Put cooking sake
8. Cut a quarter of onion, and separate the layers. Bring into the pan, and let it simmered.
9. Place the chicken katsu
10. Beat an egg, but be careful not to over whisk. That would make the egg lose it's silky texture
11. Pour in the beaten egg, and let it cooked. Sprinkle some parsley. (The original recipe uses Mitsuba, or japanese wild-parsley)
12. Place it on top of the rice