• 200 g chicken tenders (I prefer to use boneless thigh)
  • kosher/sea salt (I use Diamond Crystal; Use half for table salt)
  • freshly ground black pepper
  • ¼ cup all-purpose flour (plain flour)
  • 3 large egg (50 g w/o shell) (1 for chicken katsu, 2 for donburi)
  • 1 cup panko (Japanese breadcrumbs)
  • neutral-flavored oil (vegetable, canola, etc) (for deep frying)
  • ½ onion
  • 2 serving cooked Japanese short-grain rice
  • Mitsuba (Japanese parsley)
  • Ichimi Togarashi (Japanese chili pepper)


  • cup dashi (Japanese soup stock; click to learn more)
  • Tbsp sake
  • Tbsp mirin
  • Tbsp soy sauce
  • tsp sugar



  • Gather all the ingredients.
  • Dust salt and pepper on chicken tenders and dredge in the flour, the beaten egg (1 egg) and the panko.
  • Heat ½ inch of oil in a frying pan and deep fry at 350F (180C) until golden brown. Take out the chicken and drain extra oil on paper towel.
  • Slice onion and make dashi stock.
  • In a frying pan, bring Seasonings and onion to a boil. Lower the heat to medium and cook onion until wilted.
  • Put chicken katsu in it and turn the heat up to medium high heat. Pour and distribute beaten egg (2 eggs) evenly.
  • When the egg is half cooked, roughly 30 seconds, add mitsuba and turn off the heat. Serve rice in a Donburi bowl and put Chicken and egg mixture on top. Serve with Ichimi togarashi (chili pepper) on the side.