Food & Drinks

Recipe: how to make Dick Middelweerd’s Japanese Katsudon | Culinary


400 gr sushi rice

about 7 dl water

3 dl dashi stock

1 teaspoon cane sugar

1 tbsp mirin

1 tbsp sake

2 tbsp soy sauce

2 chopped large onions

5 eggs

400 gr chicken thighs


1 finely chopped spring onion

bonito flakes (optional)

sunflower oil


Wash sushi rice and rinse in cold water at least 5 times. Drain well. Boil rice gently for 10 to 12 minutes in approx. 7 dl water (level 1 cm above rice) with the lid on the pan. Let dry boiled rice rest for 15 minutes with the lid on the pan. Preheat oven to 180 degrees. Bring dashi stock with jaggery, mirin, sake and soy sauce to a boil. Add onions and let it steep for 5 minutes from the heat. Meanwhile, beat eggs. Add chicken thighs to the egg mixture (keep) and pan with panko. Fry chicken until golden brown at 180 degrees, drain and cut into strips. Pour the hot stock with onion into an oven dish so that the stock is distributed about 1 cm over the bottom. Place chicken strips on the onions and pour over the remaining egg mixture. Place the baking dish in the oven for about 10 minutes until the egg has set. Garnish Katsudon with spring onion and if necessary. bonito flakes. Serve the warm rice next to the Katsudon.

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