Oyako Donburi with Chicken Katsu

First peel and thinly slice the onion. Next, clean and pat dry the chicken breasts. Then thinly slice the chicken into bite-sized pieces and season with salt and pepper. Let it sit for about 10 minutes.

Heat oil in a large skillet on medium heat (you need a good layer of oil because you are pan-frying the chicken).

Crack two eggs into a small bowl, lightly beat them and set aside. Pour the panko into another small bowl and set to one side. Now dip each piece of chicken into the egg then drop it in the panko bowl to coat. Shake off the excess breadcrumbs and add it into the frying pan. Fry for 3-5 minutes on each side until golden and crispy. Repeat for all the chicken pieces.

In a separate large skillet or pan (use one with a lid because you’ll need it in a minute) over medium heat, sauté the onions in a drizzle of oil until translucent.

In a small bowl, crack the last three eggs and lightly beat them.

Lastly, combine dashi, sugar and soy sauce and pour it over the sauteed onions in the pan. Add the chicken katsu pieces on top and drizzle the beaten eggs over the top. Sprinkle some green onions to garnish, put the lid on and cook for a few minutes until the egg sets.

Divide into rice bowls and dish the chicken mixture over rice.