Chicken Katsu Don

Having a urge to start learning to cook Japanese at home!

First up Chicken Katsu Don.

Don't have any pictures to load up just yet - will take some next time, was too impatient

Serves 2
Chicken Katsu:

• ~ 100g Chicken fillet x 2 (I used thigh)
• Bread crumbs (enough to cover the chicken)
• Clove of garlic (chopped roughly)
• Soy sauce
• White wine or even better shaoxin wine
• Cooking oil (I use canola oil)

Don:

• 1 Onion (peeled and sliced roughly into strips)
• Cooked rice (enough for 2)
  
• 2 eggs
• Mirin
• Handful snow peas topped and tailed and 1 carrot sliced into circular disks (optional)

1. In a bowl marinade the chicken with roughly chopped garlic, equal parts of soy sauce and white wine. Measurements? Well lets see, just enough to wet the chicken for the crumbs to stick!

2. Toss it around for a few minutes and make sure you stab the garlic while doing so.

3. Heat up a non stick frying pan on high heat with enough oil to nearly cover the bottom - but not enough.

3. In a new plate/bowl pour out some bread crumbs to cover the bottom, lift out a piece of chicken from its salty marinade and coat with bread crumbs. Do this for the other piece.

4.  When the chicken has a even cover of bread crumbs place in the pan, there should only be a mild sizzle, not spitting!

5. I'd give it 2 minutes on each side until it become golden brown - make sure it is cooked through though! I usually fillet my meat quite thin ~ 1cm. Lift it out and if you like place it on a paper towel lined plate to soak up excess oil.

Now for the Don, don't turn off the heat

1. In the same pan throw in the chopped onions

2. Let it wilt a little (~ 3 minutes) and add in the optional vegetables.

3. Turn heat to medium, gather the vegetables in the pan and place the chicken piece on top (can do this in 2 lots if your pan is too small)

4. Crack an egg onto the chicken piece and using wooden spoon/what ever you cook with (chopsticks for me), try to contain the egg to within the area of the onion.

5. Pour in a splash of mirin (~20mls) and equal parts of soy sauce in to the pan and a little water to dilute. You would want some sauce left for your rice.

6. Cover your pan and let the egg steam for about 2 minutes.

7. Pour everything - hopefully in one huge coherent slab - on to your rice and voila!