Tuesday, September 18, 2012

Cookish: What's for dinner?

My boyfriend had the audacity to go to Japan without me a couple years ago
(It was before he met me, but whatever). He still has longing for Japan, so he requested Katsudon for dinner, which I made with chicken rather than pork because I like chicken better. I adapted the recipe from http://japanesefood.about.com/od/pork/r/katsudon.htm and http://norecipes.com/blog/katsudon-recipe/

2 chicken breasts or 4 chicken cutlets

If not using cutlets, cut your breasts in half horizontally and pound slightly. Dust with seasoned flour, dip in beaten egg, and coat  with panko. Heat your oil in a skillet over medium-high heat and cook each cutlet until golden brown on all sides. Allow to cool slightly and cut into strips

4 cups cooked Japanese sticky rice, white rice, or jasmine rice
1 1/4 cups reduced-sodium chicken stock
1/3 cup reduced-sodium soy sauce
2 TBS mirin
1 TBS sugar
several dashes fish sauce or worcestershire
1 onion, thinly sliced
4 eggs

Put stock in a pan on medium heat. Add soy sauce, mirin, and sugar and bring to a boil. Turn off the heat. To cook 1 serving of katsudon, put one quarter of the liquid in a small skillet. Add one quarter of onion slices and simmer for a few minutes on medium heat. Add 1 serving of chicken pieces in the pan and simmer on low heat for a few minutes. Beat an egg in a bowl. Bring the soup to a boil on medium heat, then pour the egg over chicken and onion. Turn the heat down to low and put on a lid. Turn off the heat and allow to sit on the burner for 1-2 minutes until the egg is set. Serve 1 serving of steamed rice in a large rice bowl, then pour everything on top of the rice. Repeat the process.

This was quite yummy and filling, if salty, which is why I suggest reduced-sodium products where possible Next time I am going to consider adding thinly sliced mushrooms, carrots, and/or peas to the onion. I did add some pre-cooked broccoli and it was pretty good

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