Chicken Katsu Curry Udon recipe - ingredients, nutrition and when to eat it
A hearty bowl of udon noodles in curry broth, served with crispy fried chicken katsu.
A hearty bowl of udon noodles in curry broth, served with crispy fried chicken katsu. The fragrant, mildly spicy curry pairs with the rich, savory coating for a warming lunch or dinner.
Japanese · 35 minutes to cook
Nutrition (per 1039g serving): 3270.4 kcal · protein 37.5g · carbohydrate 94.7g · fat 295.3g · sodium 1576.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the oil is too cool, the breadcrumbs will soak up too much oil. Heat it until a small breadcrumb rises to the surface right away.
Tips: Let the katsu rest briefly after frying before slicing so the crispy coating stays in place.
Tips: If the curry broth is too thick, add water a little at a time until it reaches the consistency you like.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Chicken thigh — 120 g
- Cooked udon noodles — 200 g
- Curry powder — 20 g
- Flour — 1 Tbsp
- Egg — 0.5 pc
- Breadcrumbs — 0.5 cup
- Cooking oil — 300 ml
- Onion — 0.3 pc
- Water — 300 ml
- Soy sauce — 1 tsp
- Green onion — 0.1 pc