Chicken Katsudon: The Peanut Butter and Jelly of Japan

Thanks to Marc Matsumoto over at No Recipes, I have a new favorite dish. I'd eaten it twice before at a friend's Japanese restaurant before and loved it, so finding this recipe was a special treat. I've taken what Marc wrote and altered things just a little.


Chicken Katsudon
Prep time: 20 minutes
Cook time: 30 minutes, depending on how much you make
Components: sauce, chicken (or pork), rice, vegetables

Photo from cookinggallery.blogspot.com

• Sauce recipe (link)
• Directions for cooking the chicken (link) (Marc uses pork, but I use chicken, and I cut it into strips before breading and frying)...NOTE: I add curry to the salt/pepper before breading.
• Directions for putting it all together (link)

I usually get my panko crumbs at a local Asian store, but they can be found just about anywhere.


If you try the recipe, comment here and let me know what you thought!