Curry Udon With Chicken Katsu

Hey there, food lovers! If you’ve been on the hunt for the ultimate comfort food, I’ve got you covered! This curry udon with crispy chicken katsu is a warm, satisfying meal that combines the bold flavors of curry with the crunch of chicken. Perfect for chilly evenings or when you just need something hearty to fill you up. It’s easy to make and super delicious, and I bet you’ll love it as much as I do. Plus, it’s great with instant ramen if you don’t have udon on hand!

Method 

Prepare Chicken Katsu 

First, season your chicken thigh with salt and pepper on both sides to bring out the flavor. Once seasoned, prepare for breading. Coat the chicken with flour, ensuring it is evenly covered. Next, dip the chicken into the whisked egg, making sure it’s fully coated. For an extra crunchy coating, repeat this step  dip the chicken back into the flour, then into the egg again, before finally coating it with panko breadcrumbs. This double-coating method will give your chicken an extra crispy texture.

Fry the Chicken Katsu 

Heat vegetable oil in a frying pan over medium heat. Once the oil is hot, carefully place the breaded chicken into the pan. Fry the chicken until it turns golden brown and crispy on both sides, about 4-5 minutes per side, depending on the thickness of the chicken. Make sure the oil is hot enough, as this ensures the chicken cooks evenly and becomes crispy instead of soggy. Once done, remove the chicken from the pan and place it on a plate to rest.

Make the Curry Udon 

In a small pot, add a little vegetable oil and heat over medium. Add the sliced onions and chopped carrots, and sauté them for about 2 minutes. This step softens the veggies and brings out their natural sweetness. Once they’ve softened a bit, pour in the dashi stock and bring it to a boil. After it starts boiling, reduce the heat and let the mixture simmer for about 10 minutes, allowing the flavors to blend and the carrots to soften further.

Add the Curry and Seasoning 

Now, it’s time to add the curry! Stir in the hot golden curry cube and mix it into the pot. Add the soy sauce and mirin for a touch of depth and sweetness. Give the mixture a taste and adjust the seasoning if needed. Allow the curry to simmer for an additional 5 minutes, or until the carrots reach your desired softness. The curry should be thick and rich, enveloping the veggies with a delicious flavor.

Prepare the Udon 

While your curry is simmering, cook the udon noodles according to the package instructions. Usually, this involves boiling them in water for around 5-7 minutes, then draining them. Once cooked, set the noodles aside for assembly.

Assemble the Dish 

Now that your curry and noodles are ready, it’s time to bring everything together. Start by placing the cooked udon noodles into a bowl. Pour the curry mixture over the noodles, ensuring they are well-coated with the flavorful sauce. Next, take your crispy chicken katsu and slice it into strips, placing it on top of the curry-covered noodles. Garnish with thinly sliced spring onions for an added pop of color and flavor.

Necessary Tools 

• Frying pan
• Small pot
• Knife and cutting board
• Whisk
• Spoon for stirring
• Plate for chicken

Serving Suggestions 

This curry udon with chicken katsu is perfect as a standalone dish, but you can pair it with a side of steamed veggies or pickled radish for an extra zing. If you love spice, add a dash of chili flakes or your favorite hot sauce to the curry for an added kick!

Fun Fact 

Did you know that the Japanese curry is a variation of curry from India? It was introduced to Japan by the British in the late 19th century and quickly became a beloved comfort food throughout the country!

Conclusion 

This curry udon with chicken katsu is truly the best comfort food, and it’s a dish I always go back to. Whether you’re making it for yourself or sharing with friends, it’s sure to hit the spot! The crispy chicken paired with the rich, flavorful curry is simply unbeatable. I hope you enjoy this recipe as much as I do!