Easy Japanese Recipes

Chicken Katsu Don チキンカツ丼

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!

Chicken Katsu Don
 
Prep time
Cook time
Total time
 
Serves: Serves 2
Ingredients
  • 200g (7oz or 4) chicken tenders
  • Salt
  • Freshly ground black pepper
  • ¼ cup all purpose flour
  • 3 egg (1 for chicken katsu, 2 for donburi)
  • 1 cup Panko
  • Oil for deep frying
  • ½ onion
  • 2 serving rice
  • Mitsuba (Japanese wild parsley)
  • Ichimi togarashi (Japanese chili powder)
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.

Leave a Comment


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  • Giulietta | Alterkitchen October 19, 2011, 12:41 am

    This chicken looks very yummy! :)
    And I seriously don’t know where you can find the strenght to manage all these activities and your 3 posts a week… every now and then just relax, uh?!

    Reply
  • Mel October 19, 2011, 1:32 am

    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!

    Reply
  • Martyna@WholesomeCook October 19, 2011, 2:35 am

    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.

    Reply
  • Sonia aka Nasi Lemak Lover October 19, 2011, 3:38 am

    I cooked this before, my family love it. Next time I want to try your recipe. Thanks for taking such nice photos and sharing recipe even your schedule is tight…appreciate much…

    Reply
  • Alyssa October 19, 2011, 3:42 am

    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!

    Reply
  • easyfoodsmith October 19, 2011, 3:44 am

    Your food posts and your food pics are always awesome! Loved this recipe. I will definitely try it :)

    Reply
  • Medeja October 19, 2011, 4:08 am

    It looks really good and delicious! Really lovely chicken dish.

    Reply
  • Liz October 19, 2011, 4:20 am

    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 :)

    Reply
  • Sissi October 19, 2011, 4:37 am

    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!)

    Reply
    • Nami October 19, 2011, 7:53 am

      It’s tsukemono (Japanese pickles) made from eggplant and cucumber. That’s my favorite!

      Reply
      • Sissi October 20, 2011, 11:32 am

        Thank you, Nami! It’s incredible that the eggplant takes such a vivid colour!

        Reply
  • Mandy - The Complete Cook Book October 19, 2011, 4:50 am

    What an incredible meal Nami – you are always such an inspiration and your photographs are always so beautiful!
    Kudos to you for always being able to keep up with your blog 3 days a week and with all of ours!
    Have a happy day.
    :-) Mandy

    Reply
  • Sandra October 19, 2011, 5:13 am

    This looks really good Nami. Wish I had this instead of a bowl of veggies for breakfast.

    Reply
  • chinmayie @ love food eat October 19, 2011, 5:29 am

    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) :)

    Reply
  • Arudhi@Aboxofkitchen October 19, 2011, 6:44 am

    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.

    Reply
  • Lilly October 19, 2011, 7:40 am

    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!

    Reply
  • Jill @ MadAboutMacarons October 19, 2011, 8:00 am

    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!

    Reply
  • Cassie @ Bake Your Day October 19, 2011, 8:53 am

    That breading looks beautiful and those onions…oh my, my mouth is watering. Yum! I hope you can slow down and take a breather soon. You are such a hard worker and your efforts show!

    Reply
  • A Little Yumminess October 19, 2011, 9:08 am

    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!

    Reply
  • Tiffany {A Clove of Garlic} October 19, 2011, 9:29 am

    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!

    Reply
  • Hyosun Ro October 19, 2011, 10:31 am

    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!

    Reply
  • Reem | Simply Reem October 19, 2011, 10:48 am

    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.

    Reply
  • Belinda @zomppa October 19, 2011, 11:46 am

    A chauffeur, eh? What a great meal – to have this in between all this running around – you’re awesome!

    Reply
  • Sandra's Easy Cooking October 19, 2011, 11:48 am

    One more delicious and wonderful recipe..love, love, love your photos! Yes, blogging is not easy, it takes time but you are doing so well and I am so happy that you are able to post three times a week!!

    Reply
  • Tanvi@SinfullySpicy October 19, 2011, 11:52 am

    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 :)

    Reply
  • Kiran @ KiranTarun.com October 19, 2011, 1:32 pm

    Nami,
    I grew up eating noodles and learning how to cook soups and such recipes from my aunt – who is by the way, a Cantonese. I love her to pieces :)

    Wish you could box that chicken katsu don for me!

    Reply
  • Bianca @ South Bay Rants n Raves October 19, 2011, 1:36 pm

    Wow, your life does seem super busy but it’s amazing you did this all. Pretty cool you do a Japanese lesson too! Thanks for the recipe. Lookin good.

    Reply
  • Melanie October 19, 2011, 2:46 pm

    This chicken katsu looks great! It also must be very kid-friendly – who needs chicken nuggets after all :)

    Reply
  • Sandhya October 19, 2011, 3:24 pm

    Heyy Nami ,
    Here for the first time…..
    Tat look awesomely delicious.. WIsh it was vegetarian ….
    Do feel free to drop by when time permits..

    Cheers
    Sandhya
    (Sandhya’s Kitchen)

    Reply
  • Rosa October 19, 2011, 3:38 pm

    That dish must be really scrumptious! Looking at your pictures makes me drool…

    Cheers,

    Rosa

    Reply
  • Ann October 19, 2011, 7:48 pm

    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!

    Reply
  • elisabeth@foodandthrift October 19, 2011, 8:14 pm

    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

    Reply
  • raquel @ eRecipe October 19, 2011, 8:43 pm

    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

    Reply
  • Susie October 19, 2011, 8:54 pm

    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.

    Reply
  • sheri October 19, 2011, 9:05 pm

    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!

    Reply
    • Nami October 21, 2011, 6:37 pm

      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. ;-)

      Reply
  • sheri October 19, 2011, 9:11 pm

    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!!

    Reply
  • Fern@Tofoodwithlove October 19, 2011, 9:28 pm

    You’re tempting me nami! Aww that looks so good…Seems like both of us decided to make pan fried Katsu this week huh?;)
    Love all your pretty servingware too!

    Reply
  • Lyn @LovelyPantry October 19, 2011, 11:48 pm

    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.

    Reply
  • kat October 20, 2011, 12:54 am

    love chicken katsu. it is so hard to find at the sozai shops here though.

    Reply
  • tigerfish October 20, 2011, 1:44 am

    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.

    Reply
  • Ridwan October 20, 2011, 4:19 am

    This is Great recipe,the chicken looks so tatsy,I just love all ingredients,sound YUMMY.

    Reply
  • Mel @ MyMuffinLab October 20, 2011, 4:25 am

    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 ;).

    Reply
  • Lorraine @ Not Quite Nigella October 20, 2011, 6:14 am

    I had no idea that this was so easy! I always assumed that it was a harder dish. Thanks so much for this Nami! :D It’s one of my favourite dishes :)

    Reply
  • Purabi Naha October 20, 2011, 7:52 am

    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.

    Reply
  • tanja@tanjascookingcorner October 20, 2011, 8:30 am

    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!!!

    Reply
  • Terris-Free Eats Food October 20, 2011, 9:02 am

    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.

    Reply
  • The Elegant Eggplant October 20, 2011, 9:16 am

    This looks absolutely delicious. And looks (and probably tastes) much more complicated than it actually is.. which is a win in my book :)

    Reply
  • Lyn October 20, 2011, 11:39 am

    Your chicken katsu looks great! :D

    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 :P

    Reply
  • Mika October 20, 2011, 12:03 pm

    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!

    Reply
  • chinesesouppot October 20, 2011, 12:04 pm

    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!

    Reply
  • Ali October 20, 2011, 1:24 pm

    you amaze me, how can you keep up with so much within little time? you my role model :) the chicken looks delicious.

    Reply
  • Vicki Bensinger October 20, 2011, 2:27 pm

    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!

    Reply
  • Jen at The Three Little Piglets October 20, 2011, 5:32 pm

    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!

    Reply
  • Elies_Lie October 20, 2011, 10:04 pm

    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 :D
    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 ;)

    Reply
  • Raymund October 21, 2011, 12:01 am

    I know having that feeling of no time, but I guess if its your passion you always find time for it. Great recipe as always.

    Reply
  • Adora's Box October 21, 2011, 9:29 am

    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.

    Reply
  • ChopinandMysaucepan October 21, 2011, 3:53 pm

    This chicken katsu don looks so crispy but I’m not sure if I want to put it into the soup since it will make it soggy? But I think that’s how it is eaten the Japanese way just like tempura in soup :)

    Reply
  • Shirley October 21, 2011, 8:15 pm

    I didn’t know chicken katsu existed, but I love tonkatsu and I bet I would like this too. Must make!

    Reply
  • Vivienne October 23, 2011, 2:58 am

    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.

    Reply
  • skip to malou October 23, 2011, 7:53 am

    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

    Reply
  • kankana October 23, 2011, 6:18 pm

    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.

    Reply
  • Vivienne October 24, 2011, 1:08 am

    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! ;)

    Reply
    • Nami October 25, 2011, 10:57 am

      Thanks Vivienne! I’m so happy you and your family liked it!! Adding dashi will only make it better. It creates nice soup base to the sauce.

      Reply
  • Sook October 25, 2011, 11:18 am

    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!” :)

    Reply
  • Lori Lynn October 25, 2011, 3:30 pm

    Now doesn’t that sound tasty? Love the oniony-eggy-dashi. I’ve never seen anything like that before. Looking forward to trying…
    LL

    Reply
  • Nic@diningwithastud October 26, 2011, 4:22 pm

    YUM!! Chicken Katsu is my fave :) yours looks absolutely delicious!

    Reply
  • yoon October 30, 2011, 10:14 pm

    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

    Reply
    • Nami October 30, 2011, 10:41 pm

      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!

      Reply
  • Beth Michelle November 15, 2011, 12:54 am

    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!

    Reply
  • Aimee February 20, 2012, 4:54 am

    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.

    Reply
    • Nami February 20, 2012, 9:37 am

      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. :-)

      Reply
  • Jole May 15, 2012, 4:25 am

    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.

    Reply
    • Nami May 15, 2012, 10:42 pm

      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. :-)

      Reply
      • Jole May 16, 2012, 1:37 am

        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.

        :D

        Reply
  • Hotly Spiced June 9, 2012, 3:14 pm

    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

    Reply
  • Clara July 8, 2012, 9:24 pm

    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 :)

    Reply
    • Nami July 8, 2012, 10:01 pm

      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. :-)

      Reply
      • Clara July 9, 2012, 12:55 am

        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!

        Reply
        • Nami July 11, 2012, 12:35 am

          Thank you for your kind words Clara! I’m glad you got the tip. Enjoy dorayaki and other Japanese dishes. :-)

          Reply
  • Michael Beyer July 20, 2012, 8:47 am

    I’ll definitely be trying out your katsudon in the future!
    - Michael

    Reply
  • Charlie Kee July 29, 2012, 5:56 am

    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! :)

    Reply
    • Nami July 29, 2012, 3:19 pm

      Hi Charlie! I’m glad you try this recipe and liked it! Thank you for your encouragement and kind feedback! :-)

      Reply
  • Jen Laceda | Tartine and Apron Strings August 14, 2012, 11:52 am

    Will be making this soon….maybe with pork version :)

    Reply
  • Belinda Halim August 20, 2012, 6:46 pm

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

    Reply
    • Nami August 21, 2012, 1:21 am

      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. 

      Reply
  • reza November 27, 2012, 12:05 am

    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.

    Reply
    • Nami November 28, 2012, 10:21 am

      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!

      Reply
  • stephanie January 16, 2013, 3:18 am

    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 :)

    Reply
  • Klarc May 5, 2013, 3:25 am

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

    Reply
    • Nami May 8, 2013, 10:23 am

      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! :D xo

      Reply
  • Nyx July 14, 2013, 1:38 pm

    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?

    Reply
    • Nami July 14, 2013, 5:36 pm

      Hi Nyx! I’m very sorry my recipe is not clear. I’ll edit the recipe later when I get more time. Thank you for noticing and letting me know! “Dredge” means to cover with flour, egg, and finally panko. Hope that helps!

      Reply
      • Nyx July 15, 2013, 5:13 am

        Thanks Nami! I’m excited to try it! :)

        Reply
        • Nami July 15, 2013, 5:38 am

          Hope you enjoy it! :)

          Reply
  • foodie July 20, 2013, 3:46 pm

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

    Reply
    • Nami July 21, 2013, 5:34 am

      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!

      Reply
  • Diane Cook November 6, 2013, 4:10 pm

    About a half hour to put together, no kidding! Very good; I’ll make it again.

    Reply
    • Nami November 8, 2013, 3:59 pm

      Hi Diane! Thanks for trying this recipe! I’m so glad you liked it! :)

      Reply
  • christina September 24, 2014, 8:19 pm

    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!

    Reply
    • Nami September 24, 2014, 10:09 pm

      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. :)

      Reply
  • A_Boleyn September 26, 2014, 10:30 am

    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.

    Reply