Katsudon — Japanese cutlet on rice with egg
~26 minbakedJapanDairy-free
774kcal
52 gprotein
79 gcarbs
24 gfat
4 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 1,127 | 68 g |
| Emmagetting lean | 27% | 622 | 50 g |
| Jackgrowing | 24% | 544 | 37 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Chicken breast130 g
- Porridge oats25 g
- Eggs2
- Jasmine rice70 g
- White onion½
- Maple syrup6 g
- Extra virgin olive oil2 tsp
- Chicken breast260 g
- Porridge oats50 g
- Eggs4
- Jasmine rice140 g
- White onion1
- Maple syrup10 g
- Extra virgin olive oil1 tbsp
- Chicken breast520 g
- Porridge oats100 g
- Eggs8
- Jasmine rice280 g
- White onion2
- Maple syrup25 g
- Extra virgin olive oil2 tbsp
From your store cupboard
Black pepperSoy sauceSalt
If you can’t get it
- Maple syrup → honey, agave syrup or a teaspoon of sugar dissolved in a little water
Method
- Heat the oven to 220 °C — unless you’re doing the escalope in a pan.
- Cook the rice as the packet says and let it finish with the lid on. Blitz the oats to crumbs.
- Beat the chicken out to 1 cm, season with salt and pepper, coat it in the crumbs and bake it on a tray at 220 °C for 18 minutes, or fry it in a drop of oil.
- In a pan, simmer the onion in half-moons with 100 ml water, 2 tablespoons of soy sauce and the syrup for 5 minutes.
- Cut the escalope into strips and lay it in the sauce. Beat the eggs lightly with a fork rather than smooth — in a katsudon the whites and yolks should stay distinct.
- Pour the eggs over the escalope, cover and leave it 2 minutes. It should stay soft, not set like an omelette.
- Slide the whole contents of the pan onto the rice in the bowl with a spatula.
- Heat the oven to 220 °C — unless you’re doing the escalope in a pan.
- Cook the rice as the packet says and let it finish with the lid on. Blitz the oats to crumbs.
- Beat the chicken out to 1 cm, season with salt and pepper, coat it in the crumbs and bake it on a tray at 220 °C for 18 minutes, or fry it in a drop of oil.
- In a pan, simmer the onion in half-moons with 200 ml water, 2 tablespoons of soy sauce and the syrup for 5 minutes.
- Cut the escalope into strips and lay it in the sauce. Beat the eggs lightly with a fork rather than smooth — in a katsudon the whites and yolks should stay distinct.
- Pour the eggs over the escalope, cover and leave it 2 minutes. It should stay soft, not set like an omelette.
- Slide the whole contents of the pan onto the rice in the bowl with a spatula.
- Heat the oven to 220 °C — unless you’re doing the escalope in a pan.
- Cook the rice as the packet says and let it finish with the lid on. Blitz the oats to crumbs.
- Beat the chicken out to 1 cm, season with salt and pepper, coat it in the crumbs and bake it on a tray at 220 °C for 18 minutes, or fry it in a drop of oil.
- In a pan, simmer the onion in half-moons with 400 ml water, 2 tablespoons of soy sauce and the syrup for 5 minutes.
- Cut the escalope into strips and lay it in the sauce. Beat the eggs lightly with a fork rather than smooth — in a katsudon the whites and yolks should stay distinct.
- Pour the eggs over the escalope, cover and leave it 2 minutes. It should stay soft, not set like an omelette.
- Slide the whole contents of the pan onto the rice in the bowl with a spatula.
Temperatures are for a conventional oven; with a fan, knock off 20 °C.
How to tell it’s done
- Chicken breast — Done when nothing pink is left at the thickest point and the juices run clear when you pierce it. Pink juice means it needs a little longer.
Allergens: Cereals containing gluten (1), Soya beans (6), Eggs (3)
