Japanese chicken katsu (breaded and fried) and cooked egg with savory sweet sauce served over rice.
Ingredients
4 to 5 pieces leftover chicken katsu, per person
3 to 4 cups cooked brown rice
3 large eggs, 1 per person for this mini version
¼ brown onion, sliced
1 to 2 tablespoons homemade donburi sauce (recipe available on "Recipe" tab of my blog), per person
Canola oil
Green onions, sliced for garnish
Special equipment: donburi pan
Instructions
Slice chicken katsu into medium size strips.
Make donburi sauce and set aside. Recipe for donburi sauce is available on my "Recipes" tab of the blog.
Pre-cook sliced brown onions in a pan with a little canola oil until translucent. Set aside.
Heat donburi pan over medium heat. Place a touch of canola oil into the donburi pan and using a paper towel wipe the pan to fully coat it.
In a small bowl crack one egg and gently mix with chopsticks. Don't over mix and create bubbles.
Once the oil and pan are hot, add one mixed egg into the pan and spoon about 1 tablespoon of the donburi sauce over the egg. Place a few cooked brown onion slices and pieces of the chicken katsu in the egg and sauce mixture on the donburi pan. Allow the egg mixture to slowly cook until the tops of the egg starts to set.
Place hot cooked rice in individual bowls. Slide the mini katsudon over the rice and garnish with sliced green onions. If desired, drizzle additional donburi sauce over the katsudon.
Repeat process until all mini katsudon are made. Obviously, if you have more than one donburi pan, the cooking process will go faster. Alternatively, use a medium to large size non-stick pan and cook all eggs and chicken katsu together, and then cut the cooked egg and katsu, serving portions of the cooked egg and katsu over individual portions of rice. The latter technique is how my mom quickly makes donburi dishes for large groups of people.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2014/08/31/mini-katsudon/