By Misty I.
Call me crazy but I don’t really remember eating chicken katsu growing up in Hilo. Cheng’s lemon chicken and fried rice from Kaiko’o Mall? Definitely! Nori Chicken from Mizuguchi Store? Yup! Korean Chicken from the old Kay’s Lunch Center? Of course! But chicken katsu? Hmmm…not really.
Times have changed and chicken katsu is a staple on so many menus here in Hilo. Recently we had a tray of leftover chicken katsu, so I tried making katsudon. It was so easy and delicious.
(Makes 2 servings)
2 Leftover pieces of chicken katsu
½ onion, sliced
4 large eggs, beaten
Hot cooked rice
1 C. Low sodium chicken broth (Swanson)
2 Tablespoons mirin
3 Tablespoons shoyu
1 ½ Tablespoons sugar
1 Tablespoon sake
- Make the sauce, set aside.
- In a medium frying pan, fry the onions until translucent.
- Add sauce to the onions in the frying pan and let it come to a simmer.
- Add the pieces of chicken katsu to the simmering sauce and onions then immediately add the beaten eggs to the katsu/onion mixture and cover the pan with a lid.
- After eggs have set (about 4-5 minutes) immediately pour everything over two bowls of hot rice.
That’s it, only easy!