Chicken katsudon

Adapted from my favorite The Woks of Life



  • 2x Applegate Farms chicken patty – sub for the typical pork katsu
  • 1/2 cup dashi stock or chicken stock (I used Better Than Bouillon vegetable base)
  • 2 teaspoons sugar
  • 1 tablespoon soy sauce
  • 2 teaspoons Mirin (didn’t have, subbed with rice wine)
  • 2 large eggs
  • 1 medium onion, thinly sliced
  • 2 servings steamed white rice (I wanted Taiwan noodles instead)
  • 1 scallion, chopped (wish I had)


  1. Carefully lay the chicken patty in the hot oil and cook for 5-6 minutes on one side, until golden brown. Flip and cook the other side for another 5-6 minutes. Drain on a plate lined with a paper towel.
  2. While the pork is resting, add the stock, sugar, soy sauce, and Mirin to a small bowl. In another bowl, lightly beat 2 eggs. Add a tablespoon of oil to a pan over medium heat, and add the sliced onion. Fry the onions until they’re translucent and slightly caramelized.
  3. Pour the stock mixture over the onions. Slice your tonkatsu into pieces and place on top of the onions.
  4. Drizzle the eggs over everything.
  5. Cook over medium low heat until the egg is just set. Serve over bowls of steamed rice, and garnish with scallions.

COVID-19 shopping has been wack, so I randomly picked up the not-on-sale chicken patties, because why not live a little. Chicken Katsu (チキンカツ) is probably not the same, but beggars can’t be choosers, and everywhere is closing down, or running out of supplies. I made this last week, but have been so busy with work I’m posting it now (when I’m ready to cook something new tonight!)


2 comments on “Chicken katsudon

  1. judith king says:

    no picture ? 


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