KATSU DON

INGREDIENTS

Katsudon

Serving size 1 bowl

• 1 Chicken Thigh (deboned and butterflied)

• 2 Eggs

• 4 oz White sliced onion

• 1 oz Green onion

• 1 Tbsp Hon dashi

• 2 Tbsp Mirin

• 1/4 cup Aloha Shoyu Poke Sauce

• 1/2 cup water

• 1 cup cooked white rice.

Breading

• 1 egg +1 Tbsp water (Egg wash)

• 1/2 cup flour

• 1 cup Panko

DIRECTIONS

1. For the breading: In a bowl, crack in and scramble 1 egg, add water and mix, set aside. Put flour and Panko on separate dishes to create a breading station.

2. Take chicken thigh, coat chicken in the flour, shake any excess, and dip in egg wash mixture, then place in panko, making sure to coat well by pushing down the chicken to ensure that the breading sticks.

3. Heat a small frying pan with some oil, heat it up to 340 degrees, place in the breaded chicken, and fry it till both sides are golden brown. Once done, place the chicken on a paper towel to drain any excess oil. On a cutting board, cut the chicken into verticle-like strips.

4. In a separate small frying pan, turn heat on medium heat, and add water, hon dashi, mirin, and Aloha Shoyu Poke sauce. Bring to a boil and add sliced onion. Place breaded chicken on top of onions and cook until liquid starts to boil. Cook about a minute

5. In a bowl, crack open 2 eggs and scramble, while liquid is boiling, pour eggs all around the pan, cover and let cook until eggs are half done.

6. In a bowl, scoop desired amount of cooked rice, carefully hold pan above and slowly pour mixture over the rice, ensuring that everything sits nicely.

7. Garnish the dish with Green onion and serve hot.