Tori Katsu Don (Chicken Cutlet Rice Bowl) Recipe – Japanese Special
Tori Katsu Don is a classic Japanese rice bowl featuring golden, crispy chicken cutlets simmered in a flavorful soy-mirin broth with onions and softly cooked eggs. Served over warm steamed rice, this chicken katsu donburi delivers the perfect balance of crunchy, savory, and tender textures. Ideal for weeknight dinners, Japanese comfort food lovers, or anyone craving an authentic rice bowl experience at home.
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
For the Chicken Katsu:
- 2 chicken breasts, flattened
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup flour
- 1 egg, beaten
- 1 cup panko breadcrumbs
- Oil for frying
For the Donburi Sauce:
- 1 onion, thinly sliced
- 1/2 cup dashi stock (or chicken broth)
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sugar
Other:
- 2–3 eggs, lightly beaten
- Cooked steamed rice
- Spring onions for garnish
Tori Katsu Don Instructions:
Season flattened chicken breasts with salt and pepper
Coat each piece in flour, dip in beaten egg, then cover with panko.
Heat oil and fry chicken katsu until golden and crispy; remove and slice
In a pan, add dashi, soy sauce, mirin, and sugar; bring to a simmer
Add sliced onions and cook until soft
Place sliced chicken katsu over the onions
Pour beaten eggs evenly over the mixture; cover and cook until eggs are softly set
Spoon hot steamed rice into bowls
Slide the chicken-and-egg mixture over the rice
Garnish with chopped spring onions and serve immediately
Recipe Notes :
Use panko breadcrumbs for extra crispy chicken cutlets.
Flatten chicken breasts evenly to ensure uniform frying.
Adjust soy sauce and sugar for a sweeter or saltier broth.
Cook eggs gently for soft-set texture over the chicken.
Serve immediately over freshly steamed rice for authentic katsu don experience.
