Curry Nabe with Chicken Katsu and Udon Noodles

A hearty and flavorful nabe featuring Japanese curry broth, crispy chicken katsu, and chewy udon noodles. A comforting and satisfying meal perfect for a chilly evening.

Prep Time

20 minutes

Total Time

55 minutes

Calories

1150

Level

Medium

Yields

4 servings

Cost

£5.55

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Dinner•Snack•Soup

Cuisine:

Indian•Asian•Japanese

Main Ingredient:

Chicken

Mood:

Comfort Food

Ingredients

Servings

4Boneless, Skinless Chicken Thighs(Cut into 1/2 inch thick cutlets)

£4.50

0.5cupAll-Purpose Flour(For breading)

£0.20

1Egg(Beaten)

£0.30

1cupPanko Breadcrumbs(For breading)

£1.00

1teaspoonSalt(For seasoning chicken)

£0.01

0.5teaspoonBlack Pepper(For seasoning chicken)

£0.05

3cupsVegetable Oil(For frying)

£1.50

6cupsDashi Broth(Can use instant dashi granules)

£2.00

4cubesJapanese Curry Roux(Adjust for desired curry strength)

£3.00

2tablespoonsSoy Sauce(For flavor)

£0.10

2tablespoonsMirin(For sweetness)

£0.20

1Carrot(Sliced thinly)

£0.15

1Onion(Sliced thinly)

£0.30

2Potatoes(Peeled and cubed)

£0.40

8Shiitake Mushrooms(Sliced)

£2.50

1headBok Choy(Chopped)

£1.50

4packagesUdon Noodles(Pre-cooked or fresh)

£4.00

2Green Onions(Sliced, for garnish)

£0.50

Total Cost

£22.21

£5.55 per serving

The Method

1
Prepare the Chicken Katsu: Season the chicken cutlets with salt and pepper. Set up a breading station with flour, beaten egg, and panko breadcrumbs. Dredge each chicken cutlet in flour, then dip in egg, and finally coat with panko breadcrumbs.
2
Fry the Chicken Katsu: Heat vegetable oil in a deep fryer or large pan to 350°F (175°C). Carefully add the breaded chicken cutlets and fry for 4-5 minutes per side, or until golden brown and cooked through. Remove and drain on a wire rack.
3
Prepare the Curry Broth: In a large pot or Dutch oven, bring the dashi broth to a simmer. Add the sliced carrots, onions, and potatoes. Cook until the vegetables are tender, about 10-15 minutes.
4
Add Curry Roux and Seasonings: Reduce heat to low. Break the Japanese curry roux cubes into the broth and stir until completely dissolved. Add the soy sauce and mirin. Taste and adjust seasonings as needed.
5
Add Mushrooms and Bok Choy: Add the sliced shiitake mushrooms to the curry broth and cook for 5 minutes. Then, add the chopped bok choy and cook until wilted, about 2 minutes.
6
Cook the Udon Noodles: If using pre-cooked udon, add them directly to the nabe in the last few minutes of cooking to heat through. If using fresh udon, cook according to package directions and then add to the nabe.
7
Assemble and Serve: Slice the chicken katsu into strips. Ladle the curry broth with vegetables and udon noodles into bowls. Top with sliced chicken katsu and garnish with sliced green onions. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (700g)

1150 kcal / 4812 kJ

Carbs

95g

37% of RDA

Fat

65g

93% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

15 g

17% of RDA

Sodium

2200 mg

96% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a spicier curry, use a hotter curry roux or add a pinch of red pepper flakes to the broth.

You can substitute other vegetables like napa cabbage, spinach, or bean sprouts.

Serve with a side of Japanese pickles (tsukemono) for added flavor and texture.

For a vegetarian option, omit the chicken katsu and add firm tofu or tempeh instead.

The nabe can be prepared in advance and reheated. Add the udon noodles just before serving to prevent them from becoming soggy.

Cooking Equipment

Large Pot or Dutch Oven

Shallow Dishes (for breading)

Deep Fryer or Large Pan

Slotted Spoon

Wine Pairings

No wine pairing suggestions available for this recipe.

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