Rice recipes
Chicken cutlet on rice
Do you know cutlet on the rice ?This is Chicken cutlet on the rice.Chicken cutlet on the rice is currently one of the typical katsudon in Japan.That is eaten very effectively.OK, let’s cook it!
Ingredients
- 200g chicken breast(
- 1/2 onion
- parsley(mitsuba),as needs
- salt,to your taste
- pepper,to your taste
- 300g(1serving) rice(see “How to make “rice” page.)⇒click here
- 100g flour
- 1 egg(beaten egg)
- 50g bread crumbs
- ☆50cc dried-bonito soup stock
- ☆1 tbsp(15ml) soy sauce
- ☆1 tbsp(15ml) mirin(sweet sake)
- ☆1 tbsp(15ml> sake
- ☆1,5 tbsp(22.5g) sugar
- 1 egg(beaten egg)
Directions
- After lightly pounding chicken meat in the back of the kitchen knife,form it back into its original shape and season with salt and pepper.
- Coat the chicken meat with flour,then the beaten egg,then the bread crumbs.
- Heat the flying oil to between 150 and 160 degrees,then put the chicken meat in.After it cooks for a while,turn it over and fly ,for 5 to 6 minutes,till golden brown,heating all the way through.
- Let the oil drip off.
- Slice the onion.Cut the parsley(mitsuba).Beaten egg.Cut the chicken meat into bite-size pieces.
- Put ☆（dried-bonito soup stock,soy sauce,mirin(sweet sake),sake,sugar) into a flying pan.When it comes to a boil,add the onion,then add the chicken meat.
- Once it starts to boil again,stir in the 2/3 beaten egg.Meanwhile,put rice in a bowl.
- Let it boil for 2 to 3 minutes.Once stir in the 1/3 beaten egg again.
- Dish onto the rice and sprinkle the parsley(mitsuba) on top.
- It is delicioud even if serve with sliced cabbage,and flavor with tonkatsu sauce.
