Chicken Katsu Donburi Recipe チキンカツ丼

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Chicken Katsu Don | Easy Japanese Recipes at JustOneCookbook.com

Today’s recipe Chicken Katsu Don might “look” time consuming but it’s actually not.  It’s perfect for a busy day.  I usually serve this dish with a bowl of miso soup and a small salad.  It’s a pretty balanced meal that is quite fulfilling because of donburi (rice bowl) style.

Chicken Katsu Don | Easy Japanese Recipes at JustOneCookbook.com

You can make Tonkatsu instead of Chicken Katsu.  My mom always make Chicken Katsu with chicken tenders so that’s how I make it, but you can use chicken breasts or thighs.  If you use chicken breasts, make sure to cut each piece thin so it will cook faster (Here’s the basic cutting technique to cut breast thin).  Even though you don’t like deep frying, shallow deep frying is less scary and the easiest way to deep fry.

Chicken Katsu Don | Easy Japanese Recipes at JustOneCookbook.com

However, if you want to avoid deep frying, try my Crispy Baked Chicken (揚げないチキンカツ) recipe!

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Chicken Katsu Don
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
Seasonings
Instructions
  1. Dust salt and pepper on chicken tenders and dredge in the flour, the beaten egg (1 egg) and the panko.
  2. Heat ½ inch of oil in a frying pan and deep fry at 350F (180C) until golden brown. Take out the chicken and drain extra oil on paper towel.
  3. Slice onion and make dashi stock.
  4. In a frying pan, bring Seasonings and onion to a boil. Lower the heat to medium and cook onion until wilted.
  5. Put chicken katsu in it and turn the heat up to medium high heat. Pour and distribute beaten egg (2 eggs) evenly.
  6. When egg is half cooked, add mitsuba and turn off the heat. Serve rice in a Donburi bowl and put Chicken and egg mixture on top. Serve with Ichimi togarashi (chili pepper) on the side.
Notes
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

 

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  1. A full time mom is also a chef, chauffeur, home teacher, a doctor, a nurse, well, almost everything to their children! I have fallen in love frying meat/croquette dipping in breadcrumbs! Delicious and your this chicken dish looks real yummy!

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  2. The chicken looks gorgeous Nami! We had something very similar for dinner tonight but with fish (cooked in the oven while I was doing homework with both kids, trying to tidy up and so that it would be ready by the time we all got back from the pool). I find that quality with blogging takes an great amount of time too, but it is my way to relax and do something for myself.

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  3. What a beautiful weeknight meal! I would even make this for a nice dinner party! I know what you mean about life as a stay-at-home-mom! Most think we should have it easy as we don’t have to punch a time card, but the older the kids get, the more things I find I have to pack into a day. I remember thinking the same thing, having small babies, that would be the busiest I would ever be. But now I look back at all the free time I really had! I really enjoyed reading this post!

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  4. Nami, such beautiful, crispy chicken! I just know it’s delicious, too! When you find out how to keep up with a blog and foodbuzz AND get enough sleep, please let me know :)

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  5. Nami, I cannot even imagine where you find the time to make such a high quality texts and photos, answer to comments, visit other blogs and most of all cook these extraordinary meals… You are a superwoman!
    Your chicken katsu don looks so luscious! It’s funny because I have recently seen tonkatsu don on Hiroyuki’s blog and now your wonderful chicken katsu don! I will not resist for a long time! Sadly my mitsuba is almost dead. I doubt if it will grow from seeds inside during the Winter. I have however several more leaves, so I will keep them for ton/tori-katsu don.
    (What is the violet thing in a small bowl? it looks very mysterious!)

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  6. You are a super woman Nami! I say this to all the SAHMs who have more than one child!
    I am also sought of a SAHM (i say this because I work out of home but I don’t find much time to do design work anymore) and I plan to Homeschool my daughter. I divide my time between my daughter,cooking, cleaning and blogging and I am BUSY! Like you said I am sure it’s still not really bad. As mothers we always find the strength to manage it all and get time for what we love doing (like blogging) :)

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  7. I don`t have babies, I don`t clean often, and I rarely have more than 1 post a week! Oh this is shameful! But I`ll just enjoy procrastinating while I can :p Beautiful katsudon you made there, Nami! The chicken katsu looks very juicy! My husband will be thrilled if I serve this at home.

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  8. I love the crispy skin! I’ve made chicken with a jar of Chicken Tonight (yes sometime it’s just easier) and I have some chicken drumsticks marinating in the fridge for 2 days now. So your chicken dish will fit right in =)
    I know it’s quit a juggle for you to have a family life and to work on your blog, but I hope you will continue it for a long long time. Wouldn’t it be great that when your kids are grown up the can just go to your blog to find the food they remembered from their childhood? It would be awesome!

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  9. Oh, Nami. You’ve got me tempted again with yet another gorgeous Japanese dish. I realise more and more just how many dishes I don’t know and how much I need to get to Japan one day! I also don’t know how you keep up with your lovely comments and friendship as well. Superwoman!

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  10. I hear you about running a household and running after kids. It is non-stop and exhausting. Keeping up with blog is tough sometimes.

    You keep making all our favorites. We love this dish…never made at home!

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  11. I have never tried to make Japanese food, but I love to eat it so I think I should give it a try. I don’t know all of these ingredients, but where I live there are a lot of Japaneses people therefore a lot of Japanese markets, so I should be able to find them without much of a hassle. Thanks for your hard work on this with all else you have to do!

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  12. Nami – Your chicken katsu don looks better than all the ones I’ve seen in Japanese restaurants. I will definitely try to make this at home. I’ve always wondered how you manage to 3 posts a week with the little children too. I am sure it’s like working full time or more than that. I clearly remember, when my kids were little, how crazily busy I was as a working mom. Things were a little better when they started to drive, and much better when they went off to college. Anyway – hang in there. You’re doing great!

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  13. Nami, I can relate to this post so much…
    It felt like I was reading about me, same at my end b/w 6.30am to almost 9.00pm I am multitasking kids, school, home… But have to still learn from you to get more planned and work late nite…
    Wonderful dish, my kids will love this…
    Great job my friend, I really look up to you for doing it all soo well.

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  14. Oh Nami, Send me a box of this yummy meal for lunch ..I m starving at the look of that breaded chicken. Mushrooms, onions & egg..this dish has everything I absolutely LOVE..wish I would be able to make it for myself & make it look as tempting as you do! Hope you are having a great week..take care :)

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  15. Nami – this is a stunning dish! I bet your family just loved it! Your pictures are fabulous, but wow – I am absolutely drooling over this one!

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  16. Nami-I know exactly how you feel, with two little children, school, activities, household, cooking, blogging three times a week. My daughter is in the same position as you, and she also posts on her blog three times a week, plus she subs, in a couple local elementary schools, almost full time!
    I think you young mommies are incredible, and juggling so many things in you daily routine and still manage to cook incredible meals…I’m so proud of you!
    Your chicken creation is so delicious, and inviting, I would love to make this dish with your helpful step-by-step photo tutorial!
    xoxo

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  17. HI Nami, How are you? I like what you said that you thought that the busiest if there is a newborn, I have the same thought before, until my kids were grown up, I used to have lot’s of patience in my kids now I get angry a lot lol , just joking…I can see the wrinkles in my forehead but that is part of being a mom…I like your chicken katsu, you really know what is the best for a busy mom like me. I think this is great for dinner…ありがとう

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  18. Susie

    The chicken looks fantastic…. I find myself falling behind these days to with all that is going on with the kids. I’m lucky if I get 2 post done for the week and your days sound busier than mine. The food looks delish as always.

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  19. Oh my goodness that looks SO good. I love chicken katsu, but I don’t like to deep fry. Totally going to try shallow fry. Is the chicken totally covered or do you have to flip? I want this for lunch tomorrow now!

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    • Yes once bottom side is golden brown, then flip. Depending on how much you deep fry, 1/4 inch of oil is enough too. Then it’s a lot easy to cleanup. 😉

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  20. And I totally hear you on the kid activities thing. I want to keep them down to 2 activities per kid but even that is a lot, especially with multiple days per week. I don’t know how people with more than 2 kids can do it! You’ll see it get worse once they start having more homework. My 3rd grader has “one hour” of homework every night, plus a test EVERY DAY! It’s really awful. I can barely manage to write 2 sentences for each blog post, much less write a whole recipe with photos like you do! I am so in awe of you, and I always love love love your recipes!!

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  21. Nami, you’re so wonderfully talented. I too am a stay at home mom and have the same time constraints as you described. I find 1 weekly post a stretch never mind 3! I admire you! This is a wonderful recipe and I hope to try it for my family soon. Beautiful photography, as always.

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  22. tigerfish

    You are a super-mom!

    I enjoy chicken katsu don too. It can be quite a satisfying one dish meal. I especially like the creamy egg with the rice.

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  23. This looks really good Nami and the pictures are amazing, as always. I really think you are a super woman juggling so many things and yet can manage 3 posts weekly. Maybe you should have a post about time management so I can learn from you ;).

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  24. I agree with Guilia. Managing the kids and doing three posts a week is really tough, but I am inspired since you are also doing it! Nami, the chicken is going to taste yummy and so easy! Keeping the recipe.

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  25. Nami, the chicken recipe is a real keeper, love all ingredients, and it seems so easy to make. I am going to try this one soon! I am trully impressed by your time management-3 posts per week are really tough to achieve, and yours are always so amazing! I do not even have kids yet, but I hardly ever post more than 2 posts a week because of lack of time… Think that I need some instructions in time management 😉 Keep up your fantastic work!!!

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  26. Hehe. I remember feeling the same way Nami! Now I feel like I had it easy when the kids were little. With a kindergartener and 2nd grader I am constantly on the RUN! I may need to slow down long enough to make this. It looks absolutely crispy and delicious.

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  27. Your chicken katsu looks great! 😀

    I really admire and take my hat off you on your really busy and tight schedules! Despite all that, you’re still able to post so regularly! I’ll be joining you in ‘busy schedules’ from next year onward… lol 😛

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  28. Mika

    Oh my God! This looks way much better than the one you see at any Japanese restaurants ; ) You should visit us and make this one for our dinner, serioucely ; ) Every other day, how does this sound? Hehehe!

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  29. Thank you for sharing this recipe! I am still at a puzzle as to how you find time to work on this blog full time, post 3 times a week, be a full time mom, and chauffeur kids around for their activities. My hat off to you! Keep up the good work!

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  30. Oh Nami,

    I sympathize with you. I remember those days all too well. Wake up, feed the kids, get them ready for school, take to school, come home take dogs for a walk, then eat my breakfast, take a shower, clean the house, make the beds, do the laundry, go to the grocery store, get the kids from school, take to their events, come home make dinner in a hurry, clean dishes, do homework, give baths, read stories, go to bed – EVERYONE! Tough days, I always wondered how I even had the time to breath. I use to feel like I looked like a dead mommy by the time my husband got home from work.

    Well it does get better even though you’re still running them all over town. What doesn’t get better is worrying. That just goes with being a parent and my kids are now 22 & 25.

    Looks to me like you’re doing an unbelieveable job managing your family life and still having time to do something you’re passionate about.

    I love this recipe as I do all the ones you post. I always look forward to seeing what you have next to share with us.

    Have a great rest of your day!

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  31. I can totally relate! There are days when my husband is deployed and we all walk in the door at dinner time already starving. Those are the days I need to start the day with a great game plan to avoid the quick junkie fix or the fast food fix. Just remember to leave yourself a little time to relax in there somewhere!

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  32. Thie chicken katsu looks amazingly tasty nami!
    I’m sure husband , kids and mommy will love it :)
    for sure, I’m with 3 sons, know exactly what u mean with bussy day, it’s been hectic at home lately for me so if u notice I late to replying and do the blogging, quite impress how u can manage 3 post a week, mine now is just 1 post a week 😀
    congratz to u my dear with ur busy day… hope u can enjoy it, just make sure don’t do over and please take care of ur health :)
    tq for the recipe , I’m sure I’ll make this with miso soup and salad as u recomend on one of our japanese dinner time 😉

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  33. Oh Nami, you are just so amazing at being an ideal Mom and fantastic blogger! I know what you mean. Now my children are grown, I kinda miss those times. Lovely dish again. I love eggs with onions so this one is for me. Take care.

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  34. So yummy! I’ve pinned this as a dinner idea for next week :) just bought chicken thigh today so hopefully it works out as well as chicken tenders! will get to try my hands at deep/shallow frying too…heheh.

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  35. you are doing a great job juggling your time girl… are you sure you don’t have any super powers haha. but see you could whip up meals as scrumptious as you always do and do all those mommy stuff.
    i miss being that busy with the kids and all. I was just lucky that when my kids were little i had a lot of help (as helpers in the Philippines were accessible) but when we moved here OMG, i got culture shocked as you have to drive, do all the errands plus cook too! all in a day’s work hahah. but we got by… and you’ll get by too Nami. And just like I am now, I look back at those times as well worth the effort and time. I know you will too look back and smile at all the things you’ve accomplished Nami.
    Happy Sunday!
    malou

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  36. Nami.. u are doing an excellent job with the blog and your clicks are amazing. Hats off buddy :)
    I personally don’t like chicken breast because i find it dry … but this dish I would love to give a try .. it sounds so different and delicious.

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  37. nami, i just made this for dinner tonight :) was so delicious and my family loved it! i didnt use dashi stock tho coz i didnt have it…still turned out great! btw, its amazing how you are able to post 3 times a week when i struggle to even post 1 a week! 😉

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  38. Sook

    Oh we love katsudon! My husband went to Japan for two years and he learned how to make these… and I love it! :) Thanks for your sweet message, Nami. I am so excited that I’ve found your blog. I love Japanese food. You can ask my hub because we go out about once a week and I always say, “Let’s go eat Japanese food!” :)

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  39. yoon

    Hi Nami. I tried this dish and it turned out well. I do have a question here, in step #5 –
    “Put chicken katsu in it and turn the heat up to medium high heat. Pour and distribute egg evenly”, do I need to pour the egg over the chicken katsu? And if so, do I need to flip the chicken to cook the egg? Cheers

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    • Hi Yoon! Thank you for trying this recipe and also asking the question. Yes, we usually pour over the katsu. But if you want to keep it crispy, you don’t have to. And no flipping. We like to keep egg 85-90% cooked. Basically egg is like a connector between Katsu and onion. When egg is cooked to your liking, you can scoop up and serve on top of rice. Let me know if I can explain more. :-) Thank you so much for your feedback!

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  40. Nami, I think it is so great that you are able to find the time to still make amazing dishes to share with us! I have been so busy the last few weeks I havent had any time to blog and I dont even have children!!
    Your chicken katsu don looks so yummy! We have super thin chicken breasts here that would be perfect to use with this!

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  41. Aimee

    Hi Nami!!! I really love your website. I am currently living in Japan as a student for a year, and I have found your website very helpful in cooking Japanese food. My Japanese is okay, but I’m more comfortable looking up recipes in English. I don’t want to eat out a lot because of my budget, so I’m trying to cook more. With that said, is dashi usually not supposed to boil at all? I just tried this dish and the last part came out really salty. Otherwise, it would have been really good. I will continue to check your website for other recipes in English.

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    • Hi Aimee! Thank you for checking my blog. When you make dashi, you don’t boil it (See my How To Make Dashi).

      If you didn’t cook too long or didn’t make any adjustment such as using just one egg instead of two, only way for you to make this dish less salty is to reduce soy sauce (1 Tbsp. or less) to your liking.

      Thank you so much for trying this recipe! I hope you find dishes you like on my blog. :-)

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  42. Jole

    Oishii!
    I wanted to make chicken katsu don for forever but I have problem getting ingredient in Norway. But I bought Kikkoman Teriyaki sauce can I use them for the seasonings since I read that teriyaki sauce also consists of all the ingredient.

    Oshietekudasaimasenka.

    Thank you so much in advance.

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    • Konnichiwa Jole! I think Kikkoman’s Teriyaki Sauce is a bit different for Chicken Katsu Don…but if that’s the only one you can find then I guess you can give it a try! I assume those Teriyaki Sauce is very thick, so you need to dilute a bit. Even though the ingredients (soy sauce, mirin, sugar, sake, dashi stock) are the same, the portion for each ingredient is different. So I think your Chicken Katsu Don might be a little salty. If you can find soy sauce + sugar + white wine (sake is better), it might create better result… But do try and let me and other readers know. :-)

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      • Jole

        Hi Nami,
        Arigatou gozaimashita. The teriyaki sauce that I had is diluted, but one problem, extremely salty, maybe I can add some sugar to make it less salty. I will experiment it and get back to you. thank you for you reply.

        😀

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  43. That looks delicious Nami and the photos are beautiful. What a pretty dish. I know what you mean about being busy. My children are older than yours and I can confirm the advice you’ve heard and that is that it just gets busier! A few years ago I had three kids at three different schools – it was a crazy year! Good luck xx

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  44. Clara

    Nami, I was looking for the solution to create evenly coloured Dorayaki and I found your blog. Thank God! I just want to pop by and say that your blog is very informative and I really appreciate your hardwork and your detail posts and photos. I’m so glad that I found your blog, you inspire me :)

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    • Hi Clara! Oh you made my Sunday night so special. Thank you for your compliment and encouraging words. :-) Did you find the solution for evenly colored Dorayaki? I hope my instruction can help you make nice Dorayaki. Hope you enjoy cooking Japanese food. :-)

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      • Clara

        Yes! I found out that I have been putting too much oil to grease my pan. Your instructions in the Dorayaki post is just what I need. Thanks for the tips! I love Japanese food and I have just started making them myself. You have no idea how much fun and enjoyment I get while reading your posts, makes me want to start cooking now!

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  45. Charlie Kee

    Hi Nami! Thank you for your recipe and wonderful instructions. I am a novice when it comes to cooking however i can’t believe that i cooked this myself, and it tasted quite good too! Keep up the good work on posting recipes! :)

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  46. Belinda Halim

    Hi Nami, what is a good substitute for mitsuba? I don’t know where to find it. Can I use chinese parsley instead?

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    • Hi Belinda!

      Mitsuba tastes like parsley and celery.  Some recommends to substitute with celery leaf, some say Italian parsley, or even Chinese parsley.  To me cilantro seems a bit strong and different so I’d just use green onion and omit Mitsuba.  If you have a Japanese market nearby most likely they have it.  But I know it’s impossible to find if you only have Asian store.

      Hope this helps. 

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  47. reza

    just tried it. came out great, though I could use some more instruction on the final assembly. How much liquid should remain with the onions, and does the egg go over the chick on just in the sauce? How do you cook it (on stove or in broiler?) I’ll be repeating this recipe.

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    • Hi Reza! Regarding the final assembly, it’s really up to your preference. If you prefer your rice to have more sauce, you can pour the sauce as much as you like. Same goes to how far you want your egg to cook. Most Japanese prefer it to be rather runny, while here I try to cook egg a little longer (in Japan we eat raw eggs, but not here in the US). Hope this helps. :) Thank you for trying this recipe!

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  48. stephanie

    Hi, could you please advise what sort of side dishes you would have with this? I really want to cook this but I like to have more veggies in a meal (I was looking at all your veggie side dishes but couldn’t decide which one to do lol :)

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  49. Klarc

    thanks for the recipe Nami we cooked it today at it taste great! also with sunomono with cucumber as a side dish 😀 its a 10 star for me

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    • Hi Klarc! Thank you so much for making those two dishes! So happy to hear you enjoyed them. And thanks for the 10 star!!! YAY! 😀 xo

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  50. Nyx

    Hey Nami,
    Please forgive my inexperience. I read the recipe and the comments, but did not find an answer. Is step 1 using 1 egg and step 5 using the other egg (of 2 eggs mentioned in ingredient list)? And what does it mean to “dredge” flour, egg, and panko?

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  51. foodie

    Isn’t this okayodon, except you used chicken katsu instead of regular chicken? Just trying to understand the difference.

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    • Hi Foodie! When we says “oyakodon” in Japan, it usually means simple chicken and egg donburi, and not deep fried Katsu even though katsu don has chicken and egg. Katsu don sometimes don’t have egg; however, Oyakodon will always have chicken and egg (which is why Oyako (parent-child) don. Hope that helps!

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  52. christina

    this recipe looks really good, but when I made it, it came out really salty… Am I doing something wrong? I measured everything out before i put it in the pot so I know it cant be that. If you know what I might be doing wrong can you let me know! thanks!

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    • Hi Christina! Thank you for trying this recipe! Assuming you also added dashi (to dilute the seasonings), the only salty ingredient is soy sauce. You might want to add 1/2 Tbsp. first, and then 1/2 Tbsp. more if you want to add more flavor. Hope this helps. :)

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  53. As I didn’t follow your blog at the time you posted this, I enjoyed this belated visit from Facebook. Chicken katsu/okayodon is one of my favourite forms of this dish especially as I often make the chicken cutlets to serve with marinara sauce and mozzarella cheese over pasta.

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  54. Leo Döhl

    This recipe is very delicious. What I particularly like is the seasoning and how it later became infused to the beaten (donburi) eggs. As you suggested above about preference over deep fry or not, I used the crispy chicken katsu instead.

    Easy and fantastic recipe. It deserves 5 stars!

    Thank you, Leo.

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  55. stefani

    Hi, I do not have dashi, sake and mirin. Should I substitute it with something else or just omit it. Thank you.

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    • Hi Stefani! Hmmm it’s a tough call… You can substitute sake with dry sherry or Chinese rice wine. For mirin, you can substitute with sugar and dry sherry/rice wine. Dashi… this is a key for Japanese food, but if you can’t find kombu or dried bonito flakes (katsuobushi)…. you can use chicken stock or water. Please understand it really lacks of authentic flavor, however, it’ll still taste good! :)

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      • Stefani Kristabela

        Thank you Nami. I live in regional area in Australia so its a bit for me to find asian product. But I really want to make it, I love your recipes ^o^

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        • Hi Stefani! I see… I understand. One more thing – try checking online shops like Amazon as well. Thank you so much for following my blog! xo

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  56. Edward Domka

    I never leave comments on recipes, but i must say, this was absolutely delicious!!! My whole family was skeptical of the egg, but they all loved it!

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    • Hi Edward! Aww!. Thank you so much for your kind feedback on this recipe. I’m so happy to hear you and your family enjoyed this dish! :)

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