May 25, 2006

Chicken Katsu-don

Almost a year ago, I picked up several tricks of the trade from job hopping as a waitress on my local eat street. It was just for fun and to gain some experience...I didn't last long. Waitressing just wasn't my thing, I'd rather be working in the kitchen, but nobody would give me an opportunity. Sexists tick me off. Most restaurant owners feel boys do better when it comes to hard work and pressure in the kitchen.*grrr*
I learnt to make katsu-don from one of the Japanese restaurants I worked at. I would get to work a few minutes before my shift to hang about in the kitchen and watch the chefs prepare for the night. I bought a few basic jap ingredients and had a go at emulating the chefs. I've cooked this dish many times since, and it's getting better as I progress. Everyone I've made it for seems to like it.
Katsu-don (ă‚Ťăƒ„ä¸ź) is basically a bowl of rice topped with meat (usually pork), egg, and condiments. Variations include katsudon with worchestershire sauce, demi glace and green peas, miso, deep fried chicken, etc. etc. Here is mine :) This recipe feeds 3

Wash enough Japanese rice for 3. Cook according to instructions on packet. While rice is cooked and still warm add 1 1/2 tbsp of sushi vinegar and mix to coat. Cover rice pot with a thick tea towel to keep rice moist.

2 chicken breasts cut into 0.5cm strips (marinade in 2 tbsp Kikoman Soysauce + !tbsp sugar)
3 green shallots diced (trim leaf sections and keep aside as garnish)
3 cloves garlic chopped
1 large brown onion sliced into thin rings
Chilly flakes (optional)
Sesame oil

Kikoman Soysauce
5eggs beaten lightly

Place 1/3 of all condiments into a small flatbased nonstick pan and saute in sesame oil till fragrant. Add 1 tsp of mirin, 2 tbsp soysauce and dashes of pepper. Stirfry till meat is cooked through. Add 1/3 of egg mixture and increase the flames on the stove for approximately 30 seconds. Do not stir condiments at this point. When the eggs are almost done and the bottom is cooked and brown, remove the egg+ chicken mixture from the pan with care. Lift from the bottom. You should get a nice circular shape. Spoon warm Japanese rice into bowls and sprinkle on a tiny bit of Japanese Furikake (available at asian stores). Don't forget to save the juices + sauce from the pan. Pour sauce into the rice mixture and top with egg+chicken. Sprinkle with chopped green shallots. Serve hot! Repeat the whole process again twice with the rest of the ingredients.


Lyn said...

I think what u made is not katsudon. Usually katsudon is fried meat coated in batter. I think urs is called oyako donburi. But it looks good anyway! Keep the cooking going!

Su-Yin said...

hey lyn.. thanks
I guess my japanese boss at the old restaurant didn't get her terms right...
it might be the fact that she's a Thai lady! haha

Anonymous said...

You made a type of donburi (meat on rice with sauce) but not katsudon. You need to make tonkatsu and then use that as the meat.

Yours looks good, though...

Anonymous said...

Lyn is right. Katsu don = pork bowl, oyako don = chicken bowl, gyu don = beef bowl, etc.

Masashi said...

The title of "Chicken Katsu-don" is correct. "Katsu" means deeply fried with a coating of batter and dry bread crumbs. Generally speaking, "Katsu-don" means fried pork cutlet. We have "Chicken Katsu-don" as in same category of "Donburi-mono (rice in a bown style cuisine)".

Anonymous said...

you're pretty :D
and katsu dons are yummy!


Anonymous said...


Su-Ling said...

ohmalord!, miss su yin! i was googling for recipe on katsudon and your website turned up! wat a lovely coincidence! :D