Teriyaki Katsu Don
Teriyaki sauce katsudon is a variation of katsudon, a Japanese rice bowl.Katsu = a breaded, deep-fried cutlet, usually pork or chickenDon / donburi = a bowl of rice with toppingsTraditional katsudon usually has the cutlet cooked with egg and onion in a savory-sweet soy-based sauce.If someone says “teriyaki sauce katsudon,” they usually mean:a bowl of ricetopped with a crispy katsu cutletdrizzled or glazed with teriyaki saucesometimes served with vegetables or shredded cabbageSo it’s basically a katsu rice bowl with teriyaki-style sauce, though that’s a bit different from the more traditional katsudon preparation.
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Ingredients
For the chicken katsu
- 4 chicken breasts boneless, skinless or chicken cutlets
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tablespoons water
- 1 1/2 cups panko breadcrumbs
- Vegetable oil for frying
For the teriyaki sauce
- 1/2 cup soy sauce
- 1/4 cup water
- 1/4 cup brown sugar
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1 teaspoon minced garlic
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For the bowls
- 4 cups cooked white rice
- 2 cups shredded cabbage or steamed broccoli
- 2 green onions sliced
- 1 tablespoon sesame seeds (optional)
Instructions
- Prepare the chicken If the chicken breasts are thick, slice them in half horizontally or pound them to about 1/2-inch thick. Season both sides with salt and pepper.
- Bread the chicken Set up 3 shallow bowls: Bowl 1: flour Bowl 2: eggs beaten with 2 tablespoons water Bowl 3: panko Coat each piece of chicken in flour, then egg, then panko, pressing the crumbs on well.
- Fry the katsu Pour about 1/2 inch of vegetable oil into a large skillet and heat over medium to medium-high heat. Fry the chicken for about 3 to 4 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F. Transfer to a paper towel-lined plate.
- Make the teriyaki sauce In a small saucepan, combine: soy sauce 1/4 cup water brown sugar honey rice vinegar ginger garlic Bring to a simmer over medium heat. In a small bowl, mix the cornstarch with 2 tablespoons cold water. Stir it into the sauce and cook for 1 to 2 minutes, until thickened.
- Slice the chicken Cut the fried chicken into strips.
- Assemble the bowls Divide the cooked rice among 4 bowls. Add shredded cabbage or broccoli. Place sliced chicken katsu on top. Spoon teriyaki sauce over the chicken. Garnish with green onions and sesame seeds if using.
For extra flavor, drizzle a little sauce over the rice too.
Chicken thighs can be used instead of breasts.
For a more traditional donburi style, you could add sautéed onions and a soft-cooked egg on top, though that moves it closer to classic katsudon.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 779kcal (39%)Carbohydrates: 102g (34%)Protein: 64g (128%)Fat: 11g (17%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 238mg (79%)Sodium: 2679mg (116%)Potassium: 1166mg (33%)Fiber: 4g (17%)Sugar: 25g (28%)Vitamin A: 299IU (6%)Vitamin C: 17mg (21%)Calcium: 144mg (14%)Iron: 5mg (28%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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