1.Dust salt and pepper on chicken tenders and dredge in the flour, the beaten egg (1 egg) and the panko.
2. 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.
3. onion and make dashi stock.
4.In a frying pan, bring Seasonings and onion to a boil. Lower the heat to medium and cook onion until wilted.
5. Put chicken katsu in it and turn the heat up to medium high heat. Pour and distribute beaten egg (2 eggs) evenly.
6. When egg is half cooked, 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (263g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 478 (49%)|
|Amt Per Serving||% DV|
|Total Fat 53.1g||71 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 33.4g|
|Cholesterol 279.2mg||86 %|
|Sodium 914.2mg||32 %|
|Potassium 378.4mg||10 %|
|Total Carbohydrate 96.8g||28 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 90.6g|
|Protein 25.3g||36 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 966
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!