Dd's Chicken Katsu Donburi

 

CHICKEN KATSU DONBURI
 
1 large boneless chicken breast, pounded, cut in half
salt, white pepper
½ c. flour
1 egg, beaten mixed with 1 TB water
1 c. panko bread crumbs
vegetable oil for frying

*Dashi Sauce:
2/3 c. dashi
3 TB each mirin, soy sauce, sake
2 tsp. agave nectar or sugar

Donburi:
2 eggs, beaten
2-3 TB *dashi sauce
8 shishito peppers, halved
1/2 large onion, sliced
6 stalks green onion, 1-inch slices
2 tsp. vegetable oil
1 ½ c.  cooked rice
Garnish: shichimi
 
In separate mixing bowls place egg and panko.  In shallow skillet warm oil.  

Season chicken with salt and pepper.  Dredge in flour, coating well.  Dip into beaten egg mixture.  Dredge in panko, pressing to adhere to coat all sides.  Carefully place into skillet; fry until both sides are golden brown.  Drain on paper towels.  Slice into 1-inch slices; set aside. 

Sauce: In a pouring measuring cup combine all ingredients.  Set aside. 

Donburi:  In a mixing bowl combine eggs with dashi sauce as desired.  Into a medium skillet over medium-high heat saute shishito peppers until slightly charred on all sides.  Remove from skillet; set aside.  Into skillet add dashi sauce and onions. Bring to a rapid boil.  Reduce heat. Top with green onions, sliced chicken katsu, shishito peppers and egg mixture. Cover 
and cook until eggs have set to desired consistency, about 2 minutes.  

For service spoon rice into serving bowls. 

Divide donburi over rice; garnish with shichimi. Serves 2-3.