Chicken katsudon

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If you are craving a comforting and flavorful Japanese dish, Katsudon is the perfect choice. This bowl of deliciousness features a crispy pork cutlet (Tonkatsu) served over steamed rice, topped with a savory and slightly sweet sauce, scrambled eggs, and onions. #Katsudon recipe #katsudon recipe pork #katsudon chicken #katsudon chicken recipe #katsudon sauce #katsudon sauce recipe #chicken katsudon sauce #pork katsudon sauce #katsudon curry #katsudon curry recipe Katsudon Sauce Recipe, Pork Katsudon Recipe, Katsudon Sauce, Pork Tonkatsu Recipe, Eggs And Onions, Pork Cutlet Bowl, Katsu Recipes, Pork Cutlet, Easy Egg Recipes

If you are craving a comforting and flavorful Japanese dish, Katsudon is the perfect choice. This bowl of deliciousness features a crispy pork cutlet (Tonkatsu) served over steamed rice, topped with a savory and slightly sweet sauce, scrambled eggs, and onions. #Katsudon recipe #katsudon recipe pork #katsudon chicken #katsudon chicken recipe #katsudon sauce #katsudon sauce recipe #chicken katsudon sauce #pork katsudon sauce #katsudon curry #katsudon curry recipe

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Japanese Chicken Cutlet, Japanese Chicken Cutlet Recipes, Chicken Katsu Recipe Japanese Style, Chicken Katsu Don, Katsudon Recipe Chicken, Chicken Katsudon Bowl, Chicken Katsu Don Recipe, Katsudon Sauce Recipe, Katsudon Sauce

I am finally making one of my most highly requested recipes, also my favorite Japanese dish. Crispy Fried Chicken Cutlet, coated with savory, umami onion and egg sauce, served on top of rice; if you never tried Japanese Chicken Cutlet Rice Bowl - Chicken Katsu Don, you are missing out! I am finishing off my Cooking Mama Series with a recipe that I’ve been making for the past eight years that I know you will LOVE!

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Chicken Katsudon, Bread Crumb Chicken, Chicken Katsu, Chicken Breast Fillet, Japanese Dishes, A Chicken, Lunch Ideas, Chicken Breast, Egg

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…

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