Katsudon (Breaded Cutlet and Egg Rice Bowl)

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Rinse 180 g sushi rice and cook with 220 ml water. Coat 250 g chicken in 50 g toasted panko and bake at 200°C for 18 minutes until crisp, then cut into strips.

   18:00
2. 2

   Cut 1 onion into wedges and simmer in a frying pan with 200 ml dashi, 2 tbsp soy sauce and 2 tbsp mirin for 4 minutes.

   4:00
3. 3

   Lay the chicken strips in the sauce.

4. 4

   Pour 3 beaten eggs evenly over the top and leave over a low heat for 2–3 minutes until just set.

   2:00
5. 5

   Divide the rice between two bowls and slide the chicken and egg with the sauce on top.