Pork Cutlet Udon recipe - ingredients, nutrition and when to eat it
This one-bowl dish tops warm udon with a crispy fried pork cutlet. The rich broth, tender noodles, and savory, crisp coating make it a hearty choice for lunch…
This one-bowl dish tops warm udon with a crispy fried pork cutlet. The rich broth, tender noodles, and savory, crisp coating make it a hearty choice for lunch or dinner.
Noodles · 25 minutes to cook
Nutrition (per 1107.5g serving): 3643.1 kcal · protein 46.6g · carbohydrate 95.3g · fat 331.7g · sodium 2384.6mg
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: The cutlet’s coating will turn soggy if left in the broth too long. Add it just before serving to keep it crisp.
Tips: The frying oil is ready when a piece of panko immediately bubbles and floats to the surface.
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Ingredients (1 serving)
- Cooked udon noodles — 200 g
- Pork loin — 120 g
- Breadcrumbs — 25 g
- Flour — 15 g
- Egg — 0.5 pc
- Cooking oil — 350 ml
- Water — 350 ml
- Kombu — 3 g
- Bonito flakes — 5 g
- Soy sauce — 1 Tbsp
- Mirin — 1 Tbsp
- Green onion — 10 g
- Salt — 0.5 tsp