Japanese Chicken Cutlet Katsu Don Rice Bowl

Start by preparing the chicken cutlets. Season the chicken breasts with salt and black pepper on both sides.

Set up a breading station with three shallow dishes. In the first dish, place the flour. In the dish, pour the beaten eggs. And in the third dish, spread out the panko breadcrumbs.

Lightly coat each chicken breast in flour, dip it into the beaten eggs, and then press it into the panko breadcrumbs, ensuring it is fully coated. Set aside.

In a large or deep-fryer, heat enough vegetable oil to cover the chicken cutlets until it reaches 350°F (175°C).

Carefully add the breaded chicken cutlets to the hot oil and fry until golden brown and cooked through, about 5-6 minutes per side. Once cooked, transfer the cutlets to a paper towel-lined plate to drain any excess oil.

In the same skillet, remove any excess oil, leaving about 1 tablespoon behind. Add the sliced onions and cook over medium heat until they become translucent and soft.

In a separate bowl, whisk together the dashi stock, soy sauce, mirin, and sugar until well combined.

Pour the sauce mixture over the onions in the skillet and bring it to a simmer. Cook for about 2-3 minutes until the sauce thickens slightly.

In another small bowl, beat the eggs. Slowly pour the beaten eggs over the sauce and onions in a circular motion. Cover the skillet and cook over low heat for 2-3 minutes until the eggs are fully cooked.

To assemble, place a scoop of steamed rice in each serving bowl. Top it with a chicken cutlet and spoon the onion and egg mixture over the chicken.

Garnish with sliced green onions and serve hot.