CHICKEN [katsu] Donburi

CHICKEN [katsu] Donburi

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2 pcs skinless chicken breasts cut into 4
1 teaspoon chicken bouillon powder
Salt and pepper to taste
Bh 1 egg white
50 grm starch
Enough bread flour
Oil for frying

5 pcs shiitake mushrooms, soaked until fluffy hot water and then sliced thin
Bh 1 onion, sliced lengthwise
2 tablespoons Japanese soy sauce (I replace the soy sauce)

300 ml chicken broth
1 teaspoon bouillon powder
Salt to taste
Bh 1 scallion, thinly sliced
2 eggs, lightly beaten

White rice

How to make:
Soak chicken in salt and pepper for 1 hour
Roll over starch, dip in egg white then roll in bread crumbs
Fry until golden and cooked

Saute onion until softened
Input into the water that has been simmering broth
Add shiitake mushrooms, soy sauce, bouillon powder, boil for 5 minutes
Enter the beaten eggs and let it thicken slightly
Stir briefly then turn off the fire
Pour sauce in a bowl containing the white rice
Give the chicken slices, a sprinkling of green onion and pieces of nori

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