I attempted Chicken Cutlet Donburi at Ashley’s request last weekend. Turns out that this is a really easy dish to make. I always wondered how the layer of onions and fluffy egg is made to taste so delicious? The secret is in the broth used to cook them! I stopped by the Japanese supermarket and picked up the key ingredients: sake, dashi, and mirin. I am off to a good start!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Serves: 3
- 3 thin-sliced chicken breast
- 1/2 cup flour
- 1 egg beaten with 2 Tbsp water and 1/2 tsp salt
- 1 cup panko
- 1/2 medium onion, sliced
- 3 eggs beaten
- oil for pan frying the chicken
- 1 cup dashi stock
- 2 Tbsp sake
- 2 Tbsp mirin
- 2 Tbsp soy sauce
- 2 tsp sugar
- 3 servings of cooked premium short grain rice
- cilantro for garnish
- Dredge the chicken breasts in flour, beaten egg, and then panko.
- Heat oil in wok over medium high heat and pan fry the chicken breasts until the crust is golden and crispy. Transfer to a plate lined with paper towel and set aside. Pour remaining oil into a bowl (oil can be reused for other dishes) and wipe the wok clean with paper towel.
- Prepare the dashi stock according to the package instruction. The dashi that I purchased has instructions to mix one packet of dashi with 3 cups of water. This recipe only requires 1 cup of dashi stock. Save the remaining dashi stock for another dish.
- Boil the sliced onion, sake, mirin, soy sauce, sugar, and dashi stock in the cleaned work over medium high heat until the onion is tender.
- Place the fried chicken breast in the middle of the wok over the onions and dashi stock.
- Add beaten egg into the boiling stock in a slow stream.
- Boil until egg looks curdled. Turn off heat
- Serve over rice and garnish with cilantro.
Note: I have 2 cups of left over dashi stock and made Oyakodon the next day.