Best Chicken Katsudon!
Resep
Chicken Katsudon
Bahan
Saus suki:
Ayam:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Pukul 1 paha ayam dengan pemukul daging supaya agak pipih dan empuk, jangan sampai terlalu tipis.
- Bumbui kedua sisi ayam dengan garam dan lada sampai rata.
- Rapikan pinggiran ayam supaya bentuknya bagus saat digoreng.
- Campur 2 1/2 sdm soy sauce, 2 sdm mirin, dan 4 sdm air di dalam mangkuk.
- Tambahkan 1 sdt gula pasir lalu aduk sampai larut.
- Tambahkan sedikit chicken powder supaya lebih umami.
- Siapkan tiga wadah berisi tepung terigu, telur kocok, dan tepung roti panko.
- Balur ayam dengan tepung terigu tipis-tipis sampai seluruh permukaannya tertutup.
- Celupkan ayam ke telur kocok lalu tiriskan sebentar.
- Balur ayam dengan tepung roti sambil ditekan supaya semua sisinya terlapis rapat.
- Panaskan minyak dengan api kecil, jangan terlalu panas supaya tidak gosong.
- Masukkan ayam perlahan lalu goyangkan sedikit supaya tidak lengket di dasar wajan.
- Balik ayam sesekali supaya warnanya rata.
- Angkat ayam kalau warnanya sudah coklat cakep.
- Tiriskan supaya minyaknya turun.
- Potong setengah bawang bombay agak tebal.
- Kocok lepas 2 butir telur.
- Potong-potong chicken katsu yang sudah digoreng.
- Tumis bawang bombay di teflon tanpa minyak sampai wangi dan sedikit kecoklatan.
- Tuang saus sukiyaki ke dalam teflon.
- Masak sampai sausnya mendidih lalu kecilkan apinya.
- Tata potongan chicken katsu di atas saus.
- Tuang telur kocok melingkar di sekeliling katsu dengan api paling kecil.
- Aduk pelan supaya telurnya bercampur dengan saus lalu kumpulkan ke tengah.
- Matikan api lalu tutup wajan sebentar supaya telurnya set.
- Sajikan chicken katsudon di atas nasi hangat.
- Taburi dengan irisan daun bawang.
Ingredients
Suki sauce:
Chicken:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Pound 1 chicken thigh with a mallet so it flattens and tenderises, without going too thin.
- Season both sides of the chicken evenly with salt and pepper.
- Trim the edges of the chicken so it fries into a neat shape.
- Combine 2 1/2 tbsp of soy sauce, 2 tbsp of mirin, and 4 tbsp of water in a bowl.
- Add 1 tsp of sugar and stir until dissolved.
- Add a little chicken powder for extra umami.
- Set up three dishes with flour, beaten egg, and panko breadcrumbs.
- Coat the chicken in a thin, even layer of flour.
- Dip the chicken into the beaten egg and let the excess drip off.
- Coat the chicken in panko, pressing so every side is tightly covered.
- Heat oil over low heat so the coating does not burn.
- Lower the chicken in gently and shake the pan a little so it does not stick to the bottom.
- Turn the chicken now and then so it colours evenly.
- Lift it out once it is a nice golden brown.
- Drain off the excess oil.
- Slice half an onion fairly thickly.
- Beat 2 eggs.
- Slice the fried chicken katsu into strips.
- Saute the onion in a dry non-stick pan until fragrant and lightly browned.
- Pour the sukiyaki sauce into the pan.
- Simmer until the sauce boils, then turn the heat down.
- Arrange the sliced katsu on top of the sauce.
- Pour the beaten egg in a circle around the katsu over the lowest heat.
- Stir gently so the egg mixes with the sauce, then gather it towards the centre.
- Turn off the heat and cover the pan briefly so the egg sets.
- Serve the chicken katsudon over hot rice.
- Finish with sliced spring onion.
Cook Mode
Best Chicken Katsudon!
Chicken Katsudon
Best Chicken Katsudon!
Best Chicken Katsudon!
Bahan
Saus suki:
Ayam:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Pukul 1 paha ayam dengan pemukul daging supaya agak pipih dan empuk, jangan sampai terlalu tipis.
- Bumbui kedua sisi ayam dengan garam dan lada sampai rata.
- Rapikan pinggiran ayam supaya bentuknya bagus saat digoreng.
- Campur 2 1/2 sdm soy sauce, 2 sdm mirin, dan 4 sdm air di dalam mangkuk.
- Tambahkan 1 sdt gula pasir lalu aduk sampai larut.
- Tambahkan sedikit chicken powder supaya lebih umami.
- Siapkan tiga wadah berisi tepung terigu, telur kocok, dan tepung roti panko.
- Balur ayam dengan tepung terigu tipis-tipis sampai seluruh permukaannya tertutup.
- Celupkan ayam ke telur kocok lalu tiriskan sebentar.
- Balur ayam dengan tepung roti sambil ditekan supaya semua sisinya terlapis rapat.
- Panaskan minyak dengan api kecil, jangan terlalu panas supaya tidak gosong.
- Masukkan ayam perlahan lalu goyangkan sedikit supaya tidak lengket di dasar wajan.
- Balik ayam sesekali supaya warnanya rata.
- Angkat ayam kalau warnanya sudah coklat cakep.
- Tiriskan supaya minyaknya turun.
- Potong setengah bawang bombay agak tebal.
- Kocok lepas 2 butir telur.
- Potong-potong chicken katsu yang sudah digoreng.
- Tumis bawang bombay di teflon tanpa minyak sampai wangi dan sedikit kecoklatan.
- Tuang saus sukiyaki ke dalam teflon.
- Masak sampai sausnya mendidih lalu kecilkan apinya.
- Tata potongan chicken katsu di atas saus.
- Tuang telur kocok melingkar di sekeliling katsu dengan api paling kecil.
- Aduk pelan supaya telurnya bercampur dengan saus lalu kumpulkan ke tengah.
- Matikan api lalu tutup wajan sebentar supaya telurnya set.
- Sajikan chicken katsudon di atas nasi hangat.
- Taburi dengan irisan daun bawang.
Ingredients
Suki sauce:
Chicken:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Pound 1 chicken thigh with a mallet so it flattens and tenderises, without going too thin.
- Season both sides of the chicken evenly with salt and pepper.
- Trim the edges of the chicken so it fries into a neat shape.
- Combine 2 1/2 tbsp of soy sauce, 2 tbsp of mirin, and 4 tbsp of water in a bowl.
- Add 1 tsp of sugar and stir until dissolved.
- Add a little chicken powder for extra umami.
- Set up three dishes with flour, beaten egg, and panko breadcrumbs.
- Coat the chicken in a thin, even layer of flour.
- Dip the chicken into the beaten egg and let the excess drip off.
- Coat the chicken in panko, pressing so every side is tightly covered.
- Heat oil over low heat so the coating does not burn.
- Lower the chicken in gently and shake the pan a little so it does not stick to the bottom.
- Turn the chicken now and then so it colours evenly.
- Lift it out once it is a nice golden brown.
- Drain off the excess oil.
- Slice half an onion fairly thickly.
- Beat 2 eggs.
- Slice the fried chicken katsu into strips.
- Saute the onion in a dry non-stick pan until fragrant and lightly browned.
- Pour the sukiyaki sauce into the pan.
- Simmer until the sauce boils, then turn the heat down.
- Arrange the sliced katsu on top of the sauce.
- Pour the beaten egg in a circle around the katsu over the lowest heat.
- Stir gently so the egg mixes with the sauce, then gather it towards the centre.
- Turn off the heat and cover the pan briefly so the egg sets.
- Serve the chicken katsudon over hot rice.
- Finish with sliced spring onion.
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