Chicken Katsudon is a Japanese dish where you put a chicken katsu covered with egg, onion and sauce over hot pipping rice.

In here we are using chicken breast (around 90-110 gr). Its one chicken breast fillet cut to half and then halved using butterfly cut technique. For processing the cut chicken, I normally hit it with my back of knife to tenderize it and make the height as even as possible so that it won't get overcooked on the smaller part at the end. After that, I also soak the chicken with sake or lemon and let it be for around 5 minutes. This step would make your chicken breast so tender but of course you can skip this step.

Here what it's look like,

When making chicken katsudon, a part where you need to focus on are the chicken katsu, the sauce and the egg. Making of the sauce, we are using Dashi. In this case, I have prepared my own awase dashi(Made from kanbu and Katsuo extract) which is called 'Ichiban Dashi' which is the dashi produced by the first extract of konbu(dried sea kelp) and dried katsuo(dried bonito flakes) when boiled in water. If you don't really know about making dashi from scratch, you can use the powdered one or the ready liquid extract. We will be mixing this dashi with soy sauce, mirin and sugar to make the broth.

As for the egg, you would not want to mix it too much to get the gooey and fluffy texture, which I accidentally did here and the egg texture as you can see not really great. Sometime, people re-use the egg mixture left from making the chicken katsu, and of course you can do that. But I would recommend adding extra half beaten egg at the end, which make you to insert egg mixture twice during the process, which is normal and still produce great results. And we will go with pan frying today~ So, let's get cooking.