Japanese
Chicken Katsudon
Crisp chicken cutlet simmered with onion in sweet dashi-soy and bound with egg over rice — the ultimate Japanese rice bowl in 25 minutes.
About this recipe
Chicken Katsudon is a japanese lunch for 2 that is a fast, high-heat stir-fry — have everything chopped before the wok gets hot. It’s built around chicken and egg, and it takes about 25 min total but only ~18 min of hands-on work — the rest is waiting. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 2 (300g) chicken breast
- 3 tbsp flour
- 3 egg
- 1, sliced onion
- 2 tbsp light soy sauce
- 1 tsp sugar
- 2 bowls, cooked rice
- 1 cup panko breadcrumbs buy
- 1 tbsp mirin buy
Equipment
Method
- 1
Crumb the chicken (flour, 1 beaten egg, panko) and pan-fry in oil until golden and cooked; slice.
~9 min
- 2
SimmerSimmer.Cook in liquid with gentle bubbling, just below a boil.Glossary → the onion in soy, mirin, sugar and 100ml water until soft, 5 min.
~6 min
- 3
Lay the sliced katsu in, pour 2 beaten eggs over and cover until just set; slide over rice.
~3 min
Smart swaps
Out of something? Try one of these.
- Chicken breast
- chicken thigh (more forgiving), prawns, or firm tofu.
- Soy sauce
- tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water.
- Mirin
- a little sugar dissolved in rice vinegar, or dry sherry + a pinch of sugar.
Cook's notes
- Dice the onion before anything heats up so it’s ready when the pan is — a even dice cooks evenly. How to dice an onion →
- Slice chicken thinly across the grain — it cooks faster and stays tender. How to slice chicken thinly →
- Rinse the rice until the water runs (mostly) clear for fluffier, less gummy grains. How to wash & cook rice →
Storage & leftovers
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
Frequently asked
How long does Chicken Katsudon take to make? +
About 25 min from start to finish, but only roughly 18 min of that is hands-on — the rest is cooking or resting time.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: induction hob, frying pan / wok. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Chicken breast → chicken thigh (more forgiving), prawns, or firm tofu; Soy sauce → tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water; Mirin → a little sugar dissolved in rice vinegar, or dry sherry + a pinch of sugar. See the full list of smart swaps above.
Can I make Chicken Katsudon ahead of time? +
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
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