Chicken Katsu

Katsu
Ingredients
1 lb Boneless Chicken Breast
Flour
Egg
Panko
Salt
Garlic Powder & whatever other seasonings you want

Directions
1. Slice the chicken breast in half so it's thin. Season with salt and other seasonings
2. Coat the chicken in flour. Shake off excess flour
3. Dredge the floured chicken in beaten egg
4. Coat the chicken in panko
5. Fry until golden brown.

It's important to place cooked chicken katsu on some sort of rack, and not paper towels so it doesn't sit in its own grease. I like to stash them in the oven (250-350 degrees) so it stays warm.

Katsu Sauce
1/3 C Ketchup
1/4 C Shoyu
1/4 C Sugar
1 1/2 tsp Worcestershire sauce
dash pepper (optional)
dash ground red pepper (optional)

Katsu-don Sauce
1 1/4 cup dashi soup stock
1/3 cup soy sauce
2 Tbsp mirin
1 Tbsp sugar
4 eggs
1 Onion, sliced
1 green onion, thinkly sliced

Directions

1. Put dashi stock in a pan and cook on medium heat.  Add shoyu, mirin, sugar and bring to boil then turn off heat.  
2. In a separate bowl beat the 4 eggs lightly (4 for 2 people, maybe more?)
3. Add oil to a frying pan and sauce the onions until translucent.  
4. Pour the dashi mixture over the onions then nestle the sliced katsu into the onions.  
5. Drizzle egg over then sprinkle with green onions.  
6. Cover with a lid and cook until egg is mostly set (1 min)
7. Serve over a bowl of rice.

Next time: https://youtu.be/g5olr-qAoJI