just want to thank u, chia, 4 a winner recipe! my bf just love the crispy crust, the result of double crusting. he finished the whole bowl of katsudon, made with 2 chicken breasts. i smashed the breasts a little between clingwrap, with a frying pan. and the meat turned out very tender. thanks again!
VERY good! We loved the broth and double dipping the cutlets gives them the eggy texture that katsudon should have. After dipping and cooking the cutlets, I was left with about 1 cup of beaten egg, so while I kept the cutlets warm in the oven, I cooked the leftover egg mixture in the same pan in which I cooked the cutlets, and then served it on top of the katsudon. Chia, you've 'scooped' me on the katsudon, your recipe is replacing my old one. Total thumbs up, everyone was happy with dinner tonight! Thanks for the recipe!
Hubby said 5 stars and insisted that this is going into the regular rotation before I even sat down to have my first bite!! It was DELICIOUS. And pretty inexpensive if you use those little pork cutlets.
As she ate, she kept commenting about how delicious this chicken dish was. All my son had to say was that this was restaurant quality, and that was enough for me to file this under favourite recipes. Thank you so much for sharing.
Amazing!! I made this exactly as directed, with chicken breasts cut into tenders, except i used sake i(instead of mirin ) and 1 tb extra sugar in the sauce-- i also simmered the sauce while everything was cooking so that the sauce reduced down and the onions carmelized a bit. I served this over basmati rice. All I can say is that i will definately make this dish again-- thank you for this amazing and delish recipe!!
this is great! i didn't have panko so i used plain breadcrumbs, but it was still delicious. oh, the other changes that i made are that i only used 1 onion instead of 2, 3 eggs instead of 6 (because i didn't want to have any leftover eggs), and 1/3 cup soy sauce instead of 1/2 cup. thanks for the recipe!
Yum! We use one onion and it is still delicious...
Great recipe! Followed recipe as is. Sauce is a bit strong if used so much. So as the recipe implies, it's enough to just dip the meat before serving. Thanks for a keeper! :D
This was an excellent recipe, the only flaws in it were of my own making. I only had two eggs so the first two cutlets came out fine the other two didn't have enough breading :-( The changes I made were - I only used one onion because two seemed like WAY to much, and I used Jasmine rice instead of Basmati. I have never used Panko before I like it a lot and will be using it often in the future. The broth tasted great it was a perfect balance of sweet and salty. Thank you for a splendid recipe chia!
I used pork tenderloin, sliced and pounded thin. This tastes wonderful and it really isn't hard to make. I will be making this again, and will try it with chicken too. Made for My 3 Chefs 2007.