Katsu Chicken/Kara Matsuda - Susan T

Part 1:  Katsu (this is the battered, fried chicken part)

Coat chicken with the following:

Bowl 1: 5 TBSP flour, 1/2 tsp salt, pepper to taste

Bowl 2: 1 egg, beaten

Bowl 3: 5 TBSP panko bread crumbs

Fry breaded chicken in just enough oil to cover each piece. Cut into strips.

Part 2:  Sauce

Prepare sauce by combining the following and heating in a saucepan until sugar is dissolved:

1 cup water, 5 1/3 TBSP sugar, 1/3 cup soy sauce, 1/3 tsp. dashi (fish flavoring)

Yield: One generous serving or two servings with less sauce. It depends on your preference...I like more sauce to soak into the rice.

Part 3: Katsudon (1 serving)

Katsu

Sauce

1 egg

Place desired amount of sauce and dehydrated or fresh cut onions into frying pan and bring to a boil. Add katsu strips. Beat egg and pour over chicken. Cover with lid and cook until egg is mostly set. Serve over rice. Enjoy!