Chicken Katsu Curry Udon Set recipe - ingredients, nutrition and when to eat it
This satisfying set pairs crispy chicken katsu with curry udon. The rich, fragrant curry broth goes perfectly with the savory, crunchy coating.
This satisfying set pairs crispy chicken katsu with curry udon. The rich, fragrant curry broth goes perfectly with the savory, crunchy coating. It’s a great choice for lunch or dinner when you’re in the mood for a hearty meal.
Japanese · 35 minutes to cook
Tips: Curry powder varies in saltiness from brand to brand, so add the soy sauce a little at a time and taste at the end.
Tips: Pat the chicken dry with paper towels so the coating sticks well.
Tips: Udon noodles can get mushy if left in the broth too long, so add them just before serving and bring the broth to a boil.
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Ingredients (1 serving)
- Chicken Thigh — 120 g
- Cooked Udon Noodles — 200 g
- Breadcrumbs — 25 g
- Flour — 15 g
- Egg — 0.5 pc
- Cooking Oil — 25 ml
- Curry Powder — 18 g
- Onion — 0.3 pc
- Water — 250 ml
- Dashi Stock — 100 ml
- Soy Sauce — 1 tsp
- Salt — 0.5 tsp
- Ground Black Pepper — 0.2 tsp
- Green Onion — 0.1 stalk