Crumbed Chicken Katsudon
with Spring Onion Omelette & Slaw
- Gluten
- Wheat
- Eggs
- Sesame
- Soy
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
In our version of katsudon, panko-crumbed chicken thigh is served over all the good stuff: fragrant jasmine rice, slaw tossed with the best Japanese dressing, and an omelette with a subtle sweet oniony flavour from the spring onion. Add the finishing touches with a creamy, soy-spiked sesame dressing, crispy shallots for added texture, plus pickled ginger for a pop of pink and some zing.
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy)
1 packet
chicken thigh
1 packet
panko breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 bunch
spring onion
1 bag
slaw mix
1 packet
sesame dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat May be present: Milk)
1 packet
crispy shallots
1 packet
pickled ginger
1 packet
Japanese dressing
(Contains: Sesame, Soy)
Not included in your delivery
olive oil
1.25 cup
water
2 tbs
plain flour
(Contains: Gluten, Wheat)
¼ tsp
salt
3
eggs
(Contains: Eggs)
1 tsp
soy sauce (for the egg)
(Contains: Gluten, Soy)
1 tbs
soy sauce (for the dressing)
(Contains: Gluten, Soy)
Utensils
Cooking Steps
• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat. • Keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, place chicken thigh between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm. • In a shallow bowl, combine the plain flour and the salt. In a second shallow bowl, whisk some of the egg (1 for 2 people / 2 for 4 people). In a third shallow bowl, place panko breadcrumbs. • Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.
• Thinly slice spring onion. • In a medium bowl, add remaining egg (2 for 2 people / 4 for 4 people), spring onion and the soy sauce (for the egg). Whisk to combine. • In a large frying pan, heat a drizzle of olive oil over medium heat. Add egg mixture to pan, then allow to set around the edges, 1 minute. • Gently fold omelette and allow to finish cooking through, 1 minute. Transfer to a second plate.
• Return frying pan to medium-high heat with enough olive oil to coat the base. • When oil is hot, cook crumbed chicken, in batches, until golden and cooked through, 3-4 minutes each side. • Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the schnitzel doesn't stick to the pan!
• While the chicken is cooking, combine slaw mix and Japanese dressing in a medium bowl. Season to taste, then set aside. • In a small bowl, combine sesame dressing and the soy sauce (for the dressing). Set aside.
• Slice the crumbed chicken. Slice spring onion omelette in half. • Divide rice and Japanese slaw between plates. Top with spring onion omelette and chicken. Drizzle with sesame-soy dressing. • Garnish with crispy shallots and pickled ginger to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The Japanese dressing, sesame-soy sauce, and crispy shallots were highlights, creating a well-balanced combination of flavours and textures. Some found the chicken crumb mild and suggested adding herbs or spices to boost flavour.
- Ease of prep: Most found this recipe more involved than average, with the crumbing, omelette, and slaw requiring several bowls and steps at once. Many agreed the effort was worth it, though it often took longer than the estimated time.
- Suggestions: Several customers recommended using chicken breast instead of thigh for easier crumbing and eating. Some found the soy sauce in the omelette overpowering and suggested using less, while others loved it; a few also added extra sauce or kewpie mayo to finish the dish.
- Leftovers: One customer made fried rice the following night using leftover chicken and rice, which worked well. The slaw is best eaten fresh, as it can develop an unpleasant smell after a couple of days.
- Portions: Opinions were mixed — some felt the meal was generous and filling, while others found the slaw quantity too large or the rice unnecessary given the other components.
