Chicken Katsu Don

Rinse 320g short-grain white rice under cold running water until the water runs clear, then cook per package instructions in a rice cooker or lidded pot over medium-low heat for 18 minutes. Once cooked, let rice rest covered for 10 minutes to fluff fully, then divide evenly between 4 deep donburi bowls and set aside.

Pat 600g chicken thighs completely dry with paper towels, pound to an even 1.5cm thickness with a meat mallet or heavy pan, then season both sides evenly with 1/2 tsp salt and 1/2 tsp black pepper. Set up a 3-station breading line: 60g all-purpose flour in the first dish, 2 beaten eggs in the second, 150g panko breadcrumbs in the third. Dredge each chicken piece first in flour (shake off excess), then dip fully in egg, then press firmly into panko to coat every surface evenly. Set coated pieces on a plate for 5 minutes to let the breading adhere.

Heat 500ml neutral oil in a deep skillet or pot to 170°C (340°F) over medium heat. Gently lower 2 breaded chicken pieces into the oil at a time (do not overcrowd the pan, which drops oil temperature and makes katsu greasy), fry for 3 minutes per side until deep golden brown and crispy, with an internal temperature reaching 75°C (165°F). Remove fried katsu to a wire rack set over a baking sheet to drain excess oil (do not drain on paper towels, which makes the crust soggy), repeat with remaining chicken pieces, then let katsu rest for 3 minutes before slicing into 2cm wide strips.

In a wide, shallow skillet over medium heat, combine 240ml dashi stock, 45ml soy sauce, 45ml mirin, and 12g granulated sugar, stirring to dissolve the sugar fully. Bring the broth to a gentle simmer, then add 150g thinly sliced yellow onion, cook for 4 minutes until onion is soft and translucent, reducing heat to medium-low to maintain a light, steady bubble.

Arrange sliced katsu strips evenly over the simmering onion in the skillet (cook in 2 batches if your skillet is too small to hold all katsu in a single layer), then lightly beat the remaining 4 eggs (do not whisk until fully smooth, leave some streaks of separate white and yolk for tender curds). Pour 2/3 of the beaten egg slowly and evenly over the katsu and onion, place a lid on the skillet and cook for 1 minute over medium-low heat. Pour the remaining 1/3 of the egg over the top, replace the lid and cook for 30 more seconds until eggs are softly set, not fully solid.

Carefully lift portions of the katsu, egg, and onion mixture with a wide spatula and slide over the top of the pre-portioned rice in each bowl, spooning any remaining savory broth over the top to soak slightly into the rice. Garnish each bowl with thinly sliced scallions, and serve immediately while the katsu is still crispy and eggs are warm.