Chicken Katsu Donburi

Instructions

1. Prepare the chicken
   Season the pounded chicken breasts with salt and pepper. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each chicken breast in flour, then dip in beaten eggs, and finally coat thoroughly with panko, pressing gently to adhere.
2. Fry the chicken
   Heat vegetable oil in a large, deep skillet to 350°F (175°C). Carefully place the breaded chicken in the hot oil and fry for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C). Transfer to a wire rack lined with paper towels to drain excess oil. Let rest for 5 minutes, then slice into 1/2-inch strips.
3. Make the donburi sauce
   In a medium saucepan, combine dashi stock, mirin, soy sauce, and sugar. Bring to a simmer over medium heat, stirring until sugar dissolves. Add the sliced onions and cook for about 5-7 minutes until they become translucent and slightly soft.
4. Cook the eggs
   Divide the sauce and onions among four small, shallow pans (or use one pan and work in batches). Bring each to a simmer, then crack an egg into each pan. Cover and cook for 2-3 minutes until the egg whites are set but yolks remain runny, or longer if you prefer firmer yolks.
5. Assemble the donburi
   Divide the warm rice among four deep bowls. Place the sliced chicken katsu over the rice in each bowl. Carefully slide the egg and onion mixture with sauce over the chicken. Garnish with sliced green onions and a sprinkle of shichimi togarashi if desired.
6. Serve immediately
   Serve the donburi while hot, instructing diners to break the egg and mix it with the sauce and rice for the authentic katsudon experience. The runny egg creates a rich, creamy texture that coats the crispy chicken and flavors the rice beneath.