Description:
This is my take on the popular Japanese rice bowl. I usually make the breaded chicken tenders for Trixie's packed lunch to school (we call it chicken nuggets) then the plenty leftovers become transformed to Katsudon for dinner. This is a delicious meal on its own; serve it with pickled Japanese ginger- the pink one, for a nice kick!
Ingredients:
1 kilo chicken tenders or skinless breast fillets (if using breast fillets, cut into strips)
For the breading:
Flour, seasoned with salt and pepper
1 Egg, beaten
Japanese bread crumbs
For the Katsudon Mixture:
1/2 cup soy sauce
1/2 cup mirin
2 cups water
3 large Shiitake mushrooms, soaked and sliced (or 8 small ones)
1 medium carrot, cut into strips
1/2 onion, sliced
1 onion leek, white part cut into strips
2 eggs, beaten
Directions:
Making the breaded chicken:
Place flour, egg and breadcrumbs in three separate bowls.
Coat the chicken fillets in flour, then dip in the egg, then coat with breadcrumbs. Do this procedure for all the chicken fillets.
Fry the chicken pieces until golden brown. Set aside.
(You have now made chicken nuggets!)
In a small stock pot, mix together soy sauce, mirin and water.
Let boil. Add in mushrooms, carrots, onions and leeks.
Let simmer until the vegetables are halfway cooked.
Increase fire in stove then add in breaded chicken pieces, letting them soak in the sauce.
Pour in beaten eggs on top of chicken then let cook quickly just until the egg sets.
Turn off heat; serve on top of rice in bowls.
