Green apple panna cotta in a glass Green Apple Panna Cotta Tarako pollock roe stuffed katsudon, crispy chicken and rich soy sauce Tarako Stuffed Chicken Katsudon Tofu Pho served in a bowl with rice noodles, fresh cilantro and lime slices Vegan Tofu Pho (Pho Chay) Bowl of BBQ Red Wine Chili Marinade Red Wine Chili BBQ Marinade Creamy paprika pork with peppers served on a plate Creamy Paprika Pork Steaks with Peppers Vegetarian Lentil Shepherd’s Pie topped with golden mashed potatoes Vegetarian Lentil Shepherd’s Pie Asparagus burek served Crispy Asparagus and Feta Phyllo Spirals Classic egg waffles freshly baked Classic Fluffy Egg Waffles Jar of pickled red onions Quick Pickled Red Onions Turkey meatballs served with steamed rice and parsley Juicy Turkey Meatballs & Rice Cold Satsivi chicken in walnut sauce garnished with cilantro Georgian Walnut Chicken with Spices (Satsivi) Stack of fresh herb and cheese Gözleme flatbreads Herb and Cheese Turkish Flatbread (Gözleme) Peanut butter biscuits fresh from oven Peanut Butter Biscuits Belgian chocolate orange waffles served Yeasted Belgian Waffles with Orange and Chocolate Honey Beer & Wine Reduction with meat Honey Beer & Wine Reduction Coconut Hawaiian pizza served Tropical Coconut Hawaiian Pizza Tamagoyaki, Japanese rolled omelet sliced Classic Japanese Rolled Omelet (Tamagoyaki) Freshly baked cauliflower calzone Roasted Cauliflower Calzone BBQ grilled carrots served Honey BBQ Glazed Carrots Vegan doughnuts glazed with chocolate Fluffy Vegan Glazed Doughnuts Green apple panna cotta in a glass Green Apple Panna Cotta Tarako pollock roe stuffed katsudon, crispy chicken and rich soy sauce Tarako Stuffed Chicken Katsudon Tofu Pho served in a bowl with rice noodles, fresh cilantro and lime slices Vegan Tofu Pho (Pho Chay) Bowl of BBQ Red Wine Chili Marinade Red Wine Chili BBQ Marinade Creamy paprika pork with peppers served on a plate Creamy Paprika Pork Steaks with Peppers Vegetarian Lentil Shepherd’s Pie topped with golden mashed potatoes Vegetarian Lentil Shepherd’s Pie Asparagus burek served Crispy Asparagus and Feta Phyllo Spirals Classic egg waffles freshly baked Classic Fluffy Egg Waffles Jar of pickled red onions Quick Pickled Red Onions Turkey meatballs served with steamed rice and parsley Juicy Turkey Meatballs & Rice Cold Satsivi chicken in walnut sauce garnished with cilantro Georgian Walnut Chicken with Spices (Satsivi) Stack of fresh herb and cheese Gözleme flatbreads Herb and Cheese Turkish Flatbread (Gözleme) Peanut butter biscuits fresh from oven Peanut Butter Biscuits Belgian chocolate orange waffles served Yeasted Belgian Waffles with Orange and Chocolate Honey Beer & Wine Reduction with meat Honey Beer & Wine Reduction Coconut Hawaiian pizza served Tropical Coconut Hawaiian Pizza Tamagoyaki, Japanese rolled omelet sliced Classic Japanese Rolled Omelet (Tamagoyaki) Freshly baked cauliflower calzone Roasted Cauliflower Calzone BBQ grilled carrots served Honey BBQ Glazed Carrots Vegan doughnuts glazed with chocolate Fluffy Vegan Glazed Doughnuts
Tarako pollock roe stuffed katsudon, crispy chicken and rich soy sauce
Delicious Japanese katsudon stuffed with pollock roe

Tarako Stuffed Chicken Katsudon

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
This recipe combines two iconic elements of Japanese cuisine: Katsudon (fried pork/chicken rice bowl) and Tarako (salted pollock roe). The salty, oceanic flavor ('umami') of the Tarako explodes within the neutral chicken meat. When you slice the crispy meat, the sight of the pink roe and the harmony of the creamy egg sauce elevate this simple dish into a true gastronomic delicacy.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 780 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Skillet (for frying and sauce)
  • Toothpicks (to secure meat)
  • Cutting board

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Fish
⚠️ Soy

Instructions

1 ✓

Cut a deep pocket into the side of the chicken breasts. Stuff the Tarako (remove the membrane if necessary) into the pocket and secure with toothpicks.

Tip: Tarako is very salty, so salt the meat very lightly or not at all on the outside!
2 ✓

Bread the stuffed meat: flour, beaten egg (2 eggs), then Panko crumbs.

Tip: Press the crumbs on with your palm so they don't fall off during frying.
3 ✓

Fry in hot, deep oil until golden brown (about 6-8 minutes). Drain, remove toothpicks, and cut into thick strips.

Tip: Be careful when cutting so the filling doesn't fall out.
4 ✓

Make the sauce: simmer the dashi, soy sauce, mirin, sugar, and sliced onion in a skillet. Cook until the onion is soft.

Tip: This is 'Warisita' sauce, which binds the meat and rice together.
5 ✓

Place the sliced meat into the sauce. Lightly beat the remaining 2 eggs and pour over the meat.

Tip: Don't stir! Let the egg 'sit' on the meat.
6 ✓

Cover and cook for 1 minute until the egg is half-set.

Tip: Residual heat will finish cooking the egg while serving.
7 ✓

Slide onto the rice bowls and sprinkle with scallions.

Recipe FAQ

Where can I get Tarako?
Look in the freezer section of Asian grocery stores. If unavailable, caviar cream is an interesting experiment, though the flavor will differ.

Ingredients

  • 4 small Chicken Breast Cutlets
  • 3.5 oz Tarako (Salted Pollock Roe)
  • 3/4 cup All-Purpose Flour
  • 1 1/2 cups Panko Breadcrumbs
  • 4 large Eggs (2 for breading, 2 for topping)
  • 2 cups Vegetable Oil (for frying)
  • 1/2 cup Dashi Stock
  • 3 tbsp Soy Sauce
  • 2 tbsp Mirin
  • 1 tbsp Sugar
  • 1 medium Yellow Onion
  • 4 cups Cooked Rice
  • 1 stalk Scallion (Green Onion)