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Donburi (Chicken Katsudon)
Japanese chicken katsu simmered briefly in a dashi-soy broth with egg, served over steamed rice. Covering the pan for just two minutes once the egg goes in is what sets it into soft, just-cooked curds rather than turning it rubbery or leaving it raw.
Total time
25 min
Prep
10 min
Cook
15 min
Difficulty
easy
Cuisine
Japanese
comfortchickenrice
Ingredients
4tonkatsu pork or chicken cutlets, cooked
2 cupsdashi broth
3 tbspsoy sauce
3 tbspmirin
1 tbspsugar
4eggs, beaten
1small onion, thinly sliced
steamed riceto serve
green onionsto garnish
Instructions
1
Simmer broth, soy, mirin, and sugar in a small pan.
2
Add onion; cook 3 min.
3
Add sliced katsu; pour eggs over; cover 2 min until egg is just set.
4
Slide over steamed rice in bowls; garnish with green onions.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
129
Protein
7.5g
Fat
4.8g
Carbs
11.4g
Fiber
0.6g
Sodium
682mg
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