MATERIALS:
300 grams of white rice
2 tablespoons parsley, roughly chopped
1 tablespoon chili powder
250 grams of chicken breast, trimmed, sliced length
1 tbsp dark soy sauce
½ tsp salt
½ teaspoon pepper
2 cloves garlic, finely chopped
1 tbsp sesame oil
2 tablespoons margarine PALMIA Versatile
350 ml cooking oil
MATERIAL COATING:
2 eggs, beaten off
200 grams of flour bread
HERBS:
11/2 tbsp Margarine PALMIA Versatile
½ onion, sliced
100 ml dashi broth
11/2 tbsp mirin
11/2 tablespoons sake
11/2 tbsp dark soy sauce
11/2 tablespoons granulated sugar
1 tbsp toasted sesame
HOW TO MAKE KATSU DON:
1. Marinate chicken breasts with dark soy sauce, salt, pepper, garlic and sesame oil. Allow 30 minutes for the flavors mingle.
2. Dip chicken breasts in egg, then roll in bread crumbs.
3. Heat the margarine PALMIA Versatile and cooking oil in a frying pan.
4. Fry until golden brown katsu and mature. Remove and drain.
5. Seasoning: Margarine PALMIA Versatile heat, saute onion until fragrant.
6. Pour the dashi broth and add the mirin, sake, dark soy sauce and sugar. Cook until thickened. Remove and sprinkle with sesame.
7. Serve the rice in a bowl, place the chicken katsu. Sprinkle with parsley and chili powder.
8. Serve with seasoning broth and sauteed onions.
To + 3 servings
