Katsudon (Japanese Chicken and Egg Rice Bowl)

One of the reasons I really wanted to make the Chicken Katsu recipe was to make this recipe. I like the idea of leftovers redone. What’s also awesome is this recipe comes together in about 10-15 minutes, including the time to pull everything out and chop the onions. Very simple and fast, but still something “new” for your leftovers.

 

This is something you normally serve with rice, but on the day I took these pictures, we had leftover tater tots from earlier that I served it with for K. Even with cooking the chicken in broth, the egg makes it less soupy and more omelette-like.

 

Directions for Katsudon

Adapted from Serious Eats 

  • 1/3 cup chicken broth
  • 1 Tablespoon soy sauce
  • 2 teaspoons rice vinegar
  • 2 teaspoons sugar
  • 2 teaspoons mirin
  • 1 leftover Japanese fried chicken cutlet (they say to cut into strips, but I forgot)
  • 2 eggs
  • 2 green onions, chopped
  • Steamed rice for serving

In a small-medium saucepan, large enough to fit your cutlet, add the chicken broth, soy sauce, rice vinegar, sugar, and mirin. Bring to a simmer over medium heat. Meanwhile, beat together the eggs and green onions (not the green parts) in a small bowl. Add the chicken cutlet to the saucepan and let it simmer for 1 minute. Pour the egg mixture around the chicken, into the broth.

It is okay if some of the mixture gets onto the chicken as well. Cover and cook until the eggs are as set as you would like (1-3 minutes). Pour carefully onto a bowl of rice, sprinkle with the green parts of the chopped green onion and serve.

Directions for Katsudon (without pictures)

Adapted from Serious Eats 

  • 1/3 cup chicken broth
  • 1 Tablespoon soy sauce
  • 2 teaspoons rice vinegar
  • 2 teaspoons sugar
  • 2 teaspoons mirin
  • 1 leftover Japanese fried chicken cutlet (they say to cut into strips, but I forgot)
  • 2 eggs
  • 2 green onions, chopped
  • Steamed rice for serving

In a small-medium saucepan, large enough to fit your cutlet, add the chicken broth, soy sauce, rice vinegar, sugar, and mirin. Bring to a simmer over medium heat. Meanwhile, beat together the eggs and green onions (not the green parts) in a small bowl. Add the chicken cutlet to the saucepan and let it simmer for 1 minute. Pour the egg mixture around the chicken, into the broth. It is okay if some of the mixture gets onto the chicken as well. Cover and cook until the eggs are as set as you would like (1-3 minutes). Pour carefully onto a bowl of rice, sprinkle with the green parts of the chopped green onion and serve.

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Tips-y Tuesdays: Leftovers Led to Mediterranean Chicken

I’ve talked about a certain Mediterranean restaurant on here before. It is a favorite of mine and K’s. This time, we had leftovers from it when we had some friends over. Unfortunately, the leftovers did not include protein…just the rice mixed with some vegetables. So, I decided to make a chicken recipe to go with it. I’m all about repurposing leftovers here, so this is another way you can do it.

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Tips-y Tuesdays: Another Idea for Short Ribs

Let’s say you’ve made my short rib recipe and are looking for something else to do with it. You know about having it as a taco salad. You have tried it just with rice or other dishes, but you were intrigued by the idea that I talked about having it with noodles. Well, I went and did it!

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Tips-y Tuesdays: Cream of Mushroom with Chicken and Pasta

One night I had no interest in cooking or dealing with food. I had already started the rice cooker at this point, though, which meant we were having rice whether we wanted it or not. Luckily, K was able to swing by Costco and grab a rotisserie chicken. He made a vegetable and ta-da, instant meal. With only two of us, we definitely had leftover chicken. You can reheat it as is, but it dries out a bit, and it can be a bit boring. I decided to jazz it up. This is giving you a recipe for a tips-y Tuesday post!

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Tips-y Tuesdays: Re-purposing Meals

It’s been a while since I last shared a Tips-y Tuesday post. Today is partially inspired by my attempts to get ready for Little FudgingAhead. This is not food intended for him, but us parents have to be well-fed, too. I decided to take my short rib recipe and double it to save some for leftovers. I didn’t want to make it as I first did, though, because that meal involved a bit more work than I might want down the road. So, I decided to make it a bit more classic. So classic, that K wants us to have it with noodles next time like a beef soup. So, we made a note on the bag that it should be heated in that way. And I’m also proud of us for using a freezer bag! We’re really trying to get into this whole hoarding food thing, and knowing the best ways to label and store food for later.

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Leftover-Style Salisbury Steak

Today is a loose recipe. I am providing an ingredient list and steps, but the actual amounts depend on your leftovers. K and I made hamburgers earlier in the week, and you can have leftover burgers at least once, but then you get tired of them. So, I decided to make something different with the remaining burgers and buns.

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Tips-y Tuesdays: Leftovers Help

I often make side dishes and entrees, then have leftover sides but not protein. What to do? Well, I can always make another entree, or repeat the meal. But, it helps jazz up our weeknight meals if I throw in a twist. Today I am sharing some common ways I stretch my leftovers. If you have some ideas, feel free to share!!

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