Tori Katsudon

Wondering what to cook for dinner? Turn to this classic Japanese rice topping. Make kitchen work stress-free by breading the meat and preparing the sweet spy stock ahead of time. This way, dinner is served in minutes!

Description: Tori Katsudon

Tori Katsudon

Serves: 4

Prep time: 30 minutes

Cooking time: 30 minutes

For the culters

§  8 skinless, boneless chicken thighs

§  Salt and pepper, to season

§  ½ cup all-purpose flour

§  2 eggs, lightly beaten

§  1 cup Japanese breadcrumbs

§  Oil for deep-frying

§  For the sweet soy stock

§  1 tablespoon oil

§  1 white onion, cut in haft and sliced

§  ½ cup water

§  ¼ cup light soy sauce (we used Kikkoman)

§  3 tablespoons mirin (Japanese rice wine)

§  3 tablespoons brown sugar

§  4 eggs

§  4 cups steamed rice

§  Chopped green onions for garnish (optional)

1.    Season chicken thighs with salt and pepper. Dredge lightly in flour. Dip into beaten eggs then coat in breadcrumbs.

2.    Deep-fry a few chicken thighs at a time in preheat oil. Drain on paper towels. Set aside and keep warm.

3.    Make the sweet soy stock: Heat oil in a frying pan. Sauté onions; cook until soft and translucent. Pour in water, soy sauce, mirin, and brown sugar. Stir to dissolve sugar. Bring the mixture to a boil then lower heat and simmer until slightly reduced, about 10 minutes. Add the cooked chicken pieces.

4.    Whisk eggs in a bowl; pour over chicken and stock. Cover frying pan, reduce heat, and allow to steam for about 5 minutes or until eggs are cooked. Remove from heat.

5.    To serve, fill 4 rice bowls with 1 cup steamed rice each. Top each bowl with 2 pieces of the chicken and ¼ egg mixture. Spoon about ½ cup stock into each bowl. Garnish with green onions.


Chicken can be substituted with pork lion fillets to make katsudon.

Meringue Nests with Orange Curd

With this easy dessert recipe, nothing goes to waste. Delicious meringues, with crisp edges and a chewy interior, are whipped up from egg whites. And the leftover egg yolks? We made them into a sweet and tangy orange curd!

Description: Meringue Nests with Orange Curd

Meringue Nests with Orange Curd

Serve: 6

Prep time: 1 hour

Cooking time: 45 minutes

For the meringues

§  4 large egg whites, room temperature

§  Pinch of salt

§  1 cup plus 2 tablespoons caster sugar 1 teaspoon cornstarch

§  1 teaspoon white vinegar

§  Orange curd, to serve (recipe follows)

For the orange curb

§  ½ cup freshly squeezed orange juice

§  Zest from ½ orange

§  100 grams butter

§  ½ cup caster sugar

§  3 egg yolks plus 1 egg

1.    Preheat oven to 4370C and line baking sheets with parchment paper.

2.    Make the meringues: In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt together until glossy peaks form. With the mixer running, add sugar one tablespoon at a time, beating until meringue is stiff and glossy. Sprinkle cornstarch and vinegar over the mixture; mix until meringue is just combined.

3.    Spoon portions of the egg white mixture onto prepared sheets. Shape them into nests. Place baking sheets in the oven, then lower temperature immediately to 2120F. Bake for 30 to 35 minutes or until you can easily remove the meringues from the lined baking sheets without them sticking.

4.    Turn off oven. Leave the meringues inside to cool, keeping the oven door slightly ajar.

5.    Transfer to a wire rack, let cool completely.

6.    Meanwhile, make the orange curd: Place orange juice, zest, and butter in a saucepan over medium-low heat. Stir until the butter is melted. Add sugar, egg yolks, and egg. Whisk continuously until the mixture thickens slightly, around 5 to 7 minutes. Leave to cool completely before using.

7.    To assemble, fill center of each cooled meringue nest with about 2 tablespoons orange curd.


You can use a piping bag fir more around meringue nests. Remember that the meringue nests and orange curd must be cooled completely before they can be assembled. Both the meringue mixture and curd can be made a day ahead. Aside from orange curb, you can also top the meringues with fresh fruits such as mango, kiwi, or strawberry slices.

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