The grocery store tossed some free plant-based chicken-style nuggets into our grocery order a few weeks ago. They apparently came with a packet of barbecue sauce, but I decided that I'd rather enjoy them like this.

Sadly the Kidlet wasn't a fan of the plant-based meat and I do think it would've been better with freshly made chicken katsu. But this was a nice way to use up the nuggets and TF and I both enjoyed it.

Chicken Katsudon

From Aaron & Claire

Ingredients

• 100mL dashi stock
• 1 1/2 Tbsp. light (regular) soy sauce
• 1 1/2 Tbsp. mirin
• 1/2 Tbsp. sugar
• 1/2 small onion, sliced
• 1 piece chicken katsu, sliced (or 100g chicken nuggets)
• 2 eggs, lightly beaten
• 1 green onion, chopped
• ~3/4 c. cooked rice

Directions

1. Combine dashi, soy sauce, mirin, and sugar and bring to a boil over medium heat.
2. Add onion and cook until onion has softened.
3. Add chicken.
4. Pour beaten eggs over and around chicken.
5. Sprinkle with green onion.
6. Cover and cook for ~1 minute.
7. Place rice in a large bowl.
8. Slide chicken-egg mixture out of the pan and onto the rice.
9. Serve with cabbage salad on the side.