Japanese Curry Udon with Chicken Katsu

**Prepare the Chicken Katsu:** Season chicken cutlets with salt and pepper.

Set up a dredging station: Place flour in one bowl, beaten eggs in another, and panko breadcrumbs in a third bowl.

Dredge each chicken cutlet in flour, then dip in the egg, and finally coat thoroughly with panko breadcrumbs.

Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C).

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).

Place cooked katsu on a wire rack to drain excess oil. Let cool slightly and then slice into strips.

**Prepare the Curry Broth:** In a large pot, sauté the chopped onion until softened, about 5 minutes.

Add the chopped carrots and potatoes to the pot and cook for another 5 minutes.

Pour in the water and bring to a boil. Reduce heat and simmer until the potatoes and carrots are tender, about 15 minutes.

Turn off the heat and add the Japanese curry roux cubes. Stir until completely dissolved and the broth thickens.

Stir in the soy sauce and mirin. Add Dashi powder if desired. Taste and adjust seasonings as needed.

**Cook the Udon Noodles:** Cook the udon noodles according to package directions. Drain well.

**Assemble and Serve:** Divide the cooked udon noodles among bowls. Ladle the curry broth over the noodles.

Top each bowl with sliced chicken katsu and garnish with sliced green onions.

Serve immediately and enjoy!