Ingredients with Measurements:
- 2 boneless chicken breasts
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs
- Salt and pepper
- Vegetable oil for frying
- 2 cups cooked Japanese rice
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tablespoons sugar
- 1/2 cup dashi stock
- 1 onion, sliced
- 2 green onions, sliced
- 2 tablespoons cornstarch
- 2 tablespoons water
Special Equipment Needed:
- Deep-fry thermometer
- Large skillet
- Small saucepan
Step-by-Step Instructions:
1. Cut the chicken breasts into thin slices and season with salt and pepper.
2. Place the flour, beaten eggs, and panko breadcrumbs in separate shallow bowls.
3. Dredge each chicken slice in the flour, then dip in the egg, and coat with the panko breadcrumbs.
4. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
5. Fry the chicken slices in batches until golden brown and cooked through, about 2-3 minutes per side.
6. Drain the chicken on a paper towel-lined plate and keep warm.
7. In a small saucepan, combine the soy sauce, mirin, sake, sugar, and dashi stock. Bring to a boil and cook for 2-3 minutes until slightly thickened.
8. In the same skillet used to fry the chicken, sauté the sliced onions until softened.
9. Add the sauce to the skillet and bring to a simmer.
10. In a small bowl, mix the cornstarch and water to make a slurry. Add the slurry to the skillet and stir until the sauce thickens.
11. To assemble the donburi bowls, place a serving of cooked rice in each bowl.
12. Top the rice with the fried chicken slices and pour the sauce over the chicken.
13. Garnish with sliced green onions.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Frying oil temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 600
Fat: 15g
Carbohydrates: 80g
Protein: 35g
Substitutions for ingredients:
- Pork or beef can be used instead of chicken.
- Chicken broth can be used instead of dashi stock.
- Brown sugar can be used instead of white sugar.
Variations:
- Add sliced mushrooms to the sauce for extra flavor.
- Top the donburi with a fried egg for a classic Japanese dish called "oyakodon."
Tips and Tricks:
- Use a deep-fry thermometer to ensure the oil is at the correct temperature.
- Make sure to drain the fried chicken on a paper towel-lined plate to remove excess oil.
- Double-coating the chicken in the flour and egg will result in a crispier crust.
Storage Instructions:
Leftover donburi can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the donburi in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the donburi in traditional Japanese bowls for an authentic presentation.
Garnishes:
Garnish with sliced green onions for a pop of color and flavor.
Pairings:
Serve with a side of miso soup and a Japanese-inspired salad for a complete meal.
Suggested Side Dishes:
- Miso soup
- Edamame
- Seaweed salad
Troubleshooting Advice:
- If the chicken is not cooked through, lower the heat and cook for a few more minutes.
- If the sauce is too thick, add more dashi stock or water to thin it out.
Food Safety Advice:
- Use a thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- Discard any leftover sauce that has been sitting at room temperature for more than 2 hours.
Food History:
Donburi is a popular Japanese dish that consists of a bowl of rice topped with various ingredients. Torikatsu donburi is a variation that features fried chicken cutlets.
Flavor Profiles:
The torikatsu donburi is savory and slightly sweet, with a crispy texture from the fried chicken and a umami-rich sauce.
Serving Suggestions:
Serve the torikatsu donburi with a side of pickled vegetables for a refreshing contrast to the rich flavors of the dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese