Chicken or Pork Katsudon

Recipe found in a forum known as Les Dames!



Ingredients to make chicken katsu
2 slices of chicken thigh, deboned
2 eggs
1/2 cup flour, mix with 1/2 tsp of salt and half tsp of pepper
2 - 3 cups panko
oil enough for deep frying

Method
1) Beat the 2 eggs in a medium bowl
2) Coat chicken with flour mix, dip into beaten egg, then coat with panko.
3) Double dip the chicken once again to ensure a nice crust after frying
3) Fry in oil till cooked & golden brown.

Ingredients to make the broth
2 cups chicken broth
1/2 cup mirin
1/2 cup soy sauce
2 tbsp of sugar
4 slices of ginger
1 white onion, thinly sliced

Method
1) Simmer onions, broth, mirin, soy, sugar and ginger in a large pan over low heat for 15 minutes

To serve the Chicken Katsudon
1) 4 eggs, beaten
2) 2 stalks green spring onion, cut into 2 inches slice
3) Heat a frying pan
4) Add in 1 cup of the broth
5) Once the broth is simmering, add in the Chicken Katsudon
6) After about half a minute, pour in half the amount of egg
7) Let the egg curdle, then pour in the rest of the eggs. Allow the egg to be fully cooked.
8) Serve over hot white rice and top up the dish with the left over gravy



*Pork may be substituted for Chicken to make Pork Katsudon