Chicken Katsu Donburi with Curry Sauce & Soft Egg

Prepare the chicken: Cut each chicken thigh in half or thirds to make them easier to manage. Season with salt and pepper.

Set up the breading station: Place the flour in a shallow dish, the beaten eggs in another, and the panko bread crumbs in a third.

Bread the chicken: Dredge each piece of chicken in flour, shaking off any excess. Dip it in the beaten eggs, then coat it thoroughly with panko bread crumbs, pressing lightly to help them adhere.

Heat the oil: Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).

Fry the chicken: Carefully place the breaded chicken pieces in the hot oil, being careful not to overcrowd the fryer. Fry for 4-5 minutes per side, or until golden brown and cooked through.

Drain the chicken: Remove the chicken from the oil and place it on a wire rack to drain excess oil. Let it rest for a few minutes before slicing.

Make the curry sauce: In a large skillet or saucepan, sauté the onion, carrot, and potato over medium heat until softened, about 5-7 minutes.

Add water and bring to a boil: Pour in the water and bring to a boil. Reduce heat and simmer until the vegetables are tender, about 10-15 minutes.

Stir in curry roux: Remove the saucepan from the heat and add the Japanese curry roux cubes. Stir until completely dissolved.

Add soy sauce and mirin: Stir in the soy sauce and mirin. Return to low heat and simmer for 5 minutes, stirring occasionally, until the sauce has thickened slightly.

Prepare the eggs: Poach the eggs or prepare onsen eggs to your desired consistency. Poached eggs should have a runny yolk.

Assemble the donburi: Divide the warm Japanese rice among four bowls.

Slice the katsu: Slice the chicken katsu into strips.

Top with katsu, curry and egg: Arrange the sliced chicken katsu on top of the rice. Pour the curry sauce over the chicken. Top each bowl with a poached or onsen egg.

Garnish and serve: Garnish with sliced green onions and serve immediately.