Arab-style Katsudon

Ingredients

While the original Japanese Katsudon features a sauce made with soy sauce and dashi, our Arab-style adaptation incorporates Middle Eastern spices and flavors. We have also added a touch of sweetness to the sauce to balance the savory elements. Additionally, we serve the Katsudon over fragrant rice instead of the traditional Japanese short-grain rice. We alse have the original recipe for Katsudon, so you can check it out.

• 4 boneless, skinless chicken breasts 4 boneless, skinless chicken breasts
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• 2 cups (470ml) vegetable oil, for frying 2 cups (470ml) vegetable oil, for frying
• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• 2 cups (470ml) water 2 cups (470ml) water
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 2 tablespoons honey 2 tablespoons honey
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 18g (Saturated Fat: 3g)
• Carbohydrates: 45g (Sugar: 8g)
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Pound the chicken breasts to an even thickness. Season with salt and pepper.
2. 2.
   Dredge the chicken breasts in flour, then dip them in beaten eggs.
3. 3.
   Heat vegetable oil in a deep pan over medium heat. Fry the chicken cutlets until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
4. 4.
   In a separate pot, rinse the rice under cold water until the water runs clear. Add water and a pinch of salt to the pot and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until the rice is tender.
5. 5.
   In a large skillet, heat a tablespoon of vegetable oil over medium heat. Sauté the sliced onion and minced garlic until softened.
6. 6.
   Add the ground cumin, coriander, turmeric, and paprika to the skillet. Stir for a minute to release the aromas.
7. 7.
   Stir in the tomato paste, honey, and soy sauce. Cook for another minute until well combined.
8. 8.
   Slice the fried chicken cutlets into strips and add them to the skillet. Gently toss to coat the chicken with the sauce.
9. 9.
   To serve, divide the cooked rice among bowls. Top with the Arab-style Katsudon mixture. Garnish with fresh parsley.

Treat your ingredients with care...

• Chicken breasts — Pound the chicken breasts to an even thickness to ensure they cook evenly and remain tender.
• Ground cumin, coriander, turmeric, and paprika — Toasting the spices in the skillet before adding other ingredients enhances their flavors.
• Tomato paste — Use a good quality tomato paste for a rich and robust taste.
• Fresh parsley — Chop the parsley just before garnishing to maintain its vibrant color and fresh flavor.

Tips & Tricks

• For an extra crispy chicken cutlet, double coat the chicken by dipping it in flour, then egg, and repeating the process.
• If you prefer a spicier flavor, add a pinch of cayenne pepper or chili powder to the sauce.
• To save time, you can use pre-cooked rice or leftover rice instead of cooking it from scratch.
• Customize your Arab-style Katsudon by adding sautéed vegetables such as bell peppers or mushrooms.
• If you want a lighter version, you can bake the breaded chicken cutlets in the oven instead of frying them.

Serving advice

Serve the Arab-style Katsudon hot, straight from the skillet, over a bed of fragrant rice. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

For an appealing presentation, arrange the sliced chicken cutlets on top of the rice, allowing the vibrant sauce to drizzle down. Sprinkle some additional spices or herbs on top for an extra touch of elegance.