Directions: |
Directions:Create a coating station! 1 small bowl of flour, another of egg and the last of panko breadcrumbs. Take a chicken cutlet and press into the flour on both sides. Shake off any excess flour then dip into the egg to coat fully. Shake off the excess egg then place into the panko. Press firmly to fully coat the chicken on both sides. Set onto a plate while you repeat this process until finished. Refrigerate the chicken for 30 minutes. This will keep the breadcrumbs from falling off when frying. Heat the oil in a deep-frying pan until rippling hot, but not smoking. Carefully slide in each chicken cutlet and fry for 4 minutes each side until fully cooked (depending on the thickness). Drain on paper towels and set aside. Cook the rice gently in 4 cups of simmering water until all the liquid has evaporated. Remove from the heat. Cover with a clean tea towel, then a lid and set aside. To make the katsudon, you'll need 2 small frying pans as you'll be making each portion separately but at the same time! To make the seasoning sauce combine the Hondashi mix with the hot water and stir to dissolve. Mix with all the other seasoning sauce ingredients and set aside. Break two eggs into two bowls and beat. Set aside. Divide the onions equally between the two frying pans. Pour over half the seasoning sauce into each pan. Turn on the heat and bring each pan to a light simmer. Cover with a lid and let the onions cook gently for 5-6 min until soft. Take your cutlets and slice each one into 1-inch slices. Leave the cutlets in their original shape as you carefully place them on top of the simmering onions. Put the lids back on and cook for 30 seconds. Pour the beaten egg over each cutlet and return the lids. Let the eggs cook for 1-2 minutes before removing from the heat. To Serve: Divide the rice between 2 Asian soup bowls. Using a flipper, gently slide each cutlet and soft egg over the rice (it should slide from the pan in one layer like a soft omelet) - tuck the edges down. Garnish each with the spring onion, pickled ginger and Seaweed seasoning and serve! |
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