Tuesday, July 20, 2010
Chicken Katsu Donburi
In case you didn't know, I have been reading alot of bento making books lately. ALOT. I've got my hands on a total of 5 now, and I've been reading them nightly. Japanese cooking, I concluded, consists of 3 main ingredients: Shoyu, Sugar, and Mirin. If you have all 3, you can make almost anything yummy.
I love donburi. It makes the rice so tasty! I never would have thought I could make this and i managed to! It's so simple, using those same 3 ingredients.
1 tsp Mirin
1 tsp Sugar
1 tbsp Shoyu
2 tbsp water
2 tsp sake
1 small onion (chopped)
1 piece of chicken katsu/cutlet, cut into strips**
1 egg (beaten)
Heat first 5 ingredients in a skillet until bubbly, add in onions and cook until onions are cooked through. Reduced heat, add in chicken cutlet, cover, and cook for another 5 minutes. Slowly pour beaten egg into the skillet, move the skillet around to fluff the egg. Using spatula, loosen the content bottom from the skillet, flip the content over on the top of a bowl of rice. Serve!
**can be substitue with pork cutlet/tonkatsu, diced chicken with shiitake mushrooms (that's what I made for lunch the next day), shrimp, etc. lots of variety!