Step 1

Gather all the ingredients.

Step 2

Season the chicken tender with salt and pepper. Coat the chicken with flour, beaten egg (use 1 egg), and the panko in that order.

Step 3

Heat 2-3 cups oil in a frying pan and shallow-fry the panko-coated chicken at 350ºF (180ºC) until golden brown. Take out the chicken and drain extra oil on a paper towel.

Step 4

In another (or a clean) frying pan, add sliced onion and all the ingredients for the katsudon seasonings. Cover and bring it to a boil over medium heat. Once boiling, lower the heat to medium and cook the onion, covered, until wilted.

Step 5

Put chicken katsu over the onion and turn the heat up to medium-high heat. Evenly distribute the beaten egg (use 2 eggs) over the chicken katsu and onion. Cover to cook until the egg is set to your liking, roughly 30 seconds.

Step 6

Add mitsuba (or green onion) and turn off the heat. Transfer to a bowl of steamed rice. Sprinkle the top with Ichimi togarashi (chili pepper) for a spicy kick. Enjoy!

Step 7

You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.