Japanese Curry Udon with Chicken Katsu

A comforting and satisfying bowl of thick udon noodles in a flavorful Japanese curry broth, topped with crispy chicken katsu.

Prep Time

20 minutes

Total Time

55 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

5 items

Cost

£4.50/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner•Snack•Soup

Cuisine:

Indian•Asian•Japanese

Main Ingredient:

Chicken

Mood:

Comfort Food

Ingredients

Servings

2largeChicken Breast(Cut in half horizontally to create 4 thin cutlets)

£6.00

1teaspoonSalt(For seasoning the chicken)

£0.01

0.5teaspoonBlack Pepper(For seasoning the chicken)

£0.02

0.5cupAll-Purpose Flour(For dredging the chicken)

£0.10

2largeEggs(Lightly beaten, for dredging the chicken)

£0.60

2cupsPanko Bread Crumbs(For coating the chicken)

£1.50

3cupsVegetable Oil(For frying the chicken katsu)

£1.20

4packagesThick Udon Noodles(Fresh or frozen)

£4.00

1mediumOnion(Chopped)

£0.30

1mediumCarrot(Chopped)

£0.15

2mediumPotatoes(Peeled and cubed)

£0.50

4cubesJapanese Curry Roux(Adjust to taste, Golden Curry brand recommended)

£2.50

4cupsWater

2tablespoonsSoy Sauce(For umami flavor)

£0.10

2tablespoonsMirin(For sweetness and depth of flavor)

£0.20

1teaspoonDashi Powder(Optional, enhances umami flavor)

£0.30

2stalksGreen Onions(Sliced, for garnish)

£0.50

Total Cost

£17.98

£4.50 per serving

Instructions

1.
**Prepare the Chicken Katsu:** Season chicken cutlets with salt and pepper.
2.
Set up a dredging station: Place flour in one bowl, beaten eggs in another, and panko breadcrumbs in a third bowl.
3.
Dredge each chicken cutlet in flour, then dip in the egg, and finally coat thoroughly with panko breadcrumbs.
4.
Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C).
5.
Carefully fry the chicken katsu for 3-4 minutes per side, or until golden brown and cooked through (internal temperature of 165°F or 74°C).
6.
Place cooked katsu on a wire rack to drain excess oil. Let cool slightly and then slice into strips.
7.
**Prepare the Curry Broth:** In a large pot, sauté the chopped onion until softened, about 5 minutes.
8.
Add the chopped carrots and potatoes to the pot and cook for another 5 minutes.
9.
Pour in the water and bring to a boil. Reduce heat and simmer until the potatoes and carrots are tender, about 15 minutes.
10.
Turn off the heat and add the Japanese curry roux cubes. Stir until completely dissolved and the broth thickens.
11.
Stir in the soy sauce and mirin. Add Dashi powder if desired. Taste and adjust seasonings as needed.
12.
**Cook the Udon Noodles:** Cook the udon noodles according to package directions. Drain well.
13.
**Assemble and Serve:** Divide the cooked udon noodles among bowls. Ladle the curry broth over the noodles.
14.
Top each bowl with sliced chicken katsu and garnish with sliced green onions.
15.
Serve immediately and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (550g)

750 kcal / 3138 kJ

Carbs

75g

29% of RDA

Fat

35g

50% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

15 g

17% of RDA

Sodium

1500 mg

65% of RDA

Saturated Fat

10 g

50% of RDA

Chef's Tips

For a spicier curry, add a pinch of cayenne pepper or a dash of chili oil to the broth.

You can use pre-cooked udon noodles to save time.

Serve with Japanese pickled ginger (gari) for a refreshing palate cleanser.

For a vegetarian version, substitute the chicken katsu with fried tofu.

Cooking Equipment

Large pot

Deep fryer or large skillet

2 Medium bowls

Small Bowl

Wire rack

Wine Pairings

No wine pairing suggestions available for this recipe.

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Japanese Curry Udon with Chicken Katsu

Ingredients

Instructions