Lately I’ve been struggling to find time to cook dinner between my kids-related activities. I’m a stay-at-home mom who’s also a full-time chauffeur between 2 schools and activities. I also spend some time volunteering at school and having play date with my children’s friends. I do laundry every other day, clean the house, and work on children’s homework and Japanese lesson in between. From the time I wake up around 6:30am to the time my kids go to sleep around 8:30pm, I’m constantly busy without much of a break. When I had a newborn I really thought the busiest time as parents was when baby was newborn. I was wrong. It looks like every year I get busier and all the moms who have older kids tell me my life is not the busiest yet!
Today’s recipe Chicken Katsu Don might “look” time consuming but it’s actually not. It’s perfect for a busy day. I usually serve this dish with a bowl of miso soup and a small salad. It’s a pretty balanced meal that is quite fulfilling because of donburi (rice bowl) style. You can make Tonkatsu instead of Chicken Katsu. My mom always make Chicken Katsu with chicken tenders so that’s how I make it, but you can use chicken breasts or thighs. If you use chicken breasts, make sure to cut each piece thin so it will cook faster (Here’s the basic cutting technique to cut breast thin). Even though you don’t like deep frying, shallow deep frying is less scary and the easiest way to deep fry. I hope you give it a try!
Some people asked me how I manage three posts a week. Well it’s not easy, but so far I’m spending all my free time at night to keep up my blog. I make sure to have at least 2-3 recipes a week for photo shoot so I won’t be running behind. However, my weekday has been so busy that I end up cooking on weekends to catch up nowadays. I’m not sure if that answered to the question, but I am spending full-time work hours for my blog. I know that’s a lot of time…
- 200g (7oz or 4) chicken tenders
- Freshly ground black pepper
- 1/4 cup all purpose flour
- 1 egg
- 1 cup Panko
- Oil for deep frying
- 1/2 onion
- 2 eggs
- 2 serving rice
- Mitsuba (Japanese wild parsley)
- Ichimi togarashi (Japanese chili powder)
- 2/3 cup dashi stock
- 1 ½ Tbsp. sake
- 1 ½ Tbsp. mirin
- 1 ½ Tbsp. soy sauce
- 1 ½ tsp. sugar
- Dust salt and pepper on chicken tenders and dredge flour, eggs and panko.
- Heat ½ inch of oil in a frying pan and deep fry at 350F (180C) until golden brown. Take out the chicken and drain extra oil on paper towel.
- Slice onion and make dashi stock.
- In a frying pan, bring Seasonings and onion to a boil. Lower the heat to medium and cook onion until wilted.
- Put chicken katsu in it and turn the heat up to medium high heat. Pour and distribute egg evenly.
- When egg is half cooked, add mitsuba and turn off the heat. Serve rice in a Donburi bowl and put Chicken and egg mixture on top. Serve with Ichimi togarashi (chili pepper) on the side.