This chicken katsudon I made isn’t exactly traditional but it was really good!
Instead of frying I baked the chicken.
1 pack of chicken tenderloins
Heat oven to 350F. Lightly grease pan with olive oil. Set out in separate bowls/plates beaten egg, flour, and Panko mixed with desired amount of salt, pepper, and powdered ginger. Lightly coat chicken in flour, then egg and cover with panko. Place an pan and drizzle olive oil on top of chicken. Bake till lightly brown and cooked through.
1 2/3 cups dashi (I didn’t have dashi so I did half chicken stock and half water)
1 2/3 oz mirin
1 Tbsp sugar
4 Tbsp soy sauce
Place mirin in pan, bring to a boil, add dashi(or chicken stock/water), sugar, and soy sauce, and bring back to a boil.
Vegetables and putting it together
1 pack cut exotic mushrooms
2 or 3 green onions
1 cup soy beans (I used gmo free soy beans)
1 large carrot or 4 small sweet carrots
3 or 4 eggs
Chicken katsu cut into slices
Wash mushrooms. Wash and cut green onion into thin slices. Wash and cut carrot into thin matchsticks. Have sauce still on pan and add mushrooms and cook half way, add carrots and continue to cook till liquid is half the starting amount. Add green onions, soy beans, and sliced chicken katsu. When chicken is reheated add pre-beaten eggs and stir till half cooked. Serve over individual bowls of rice(I used jasmine rice). Enjoy!