Curry Udon With Chicken Katsu

Ah, curry udon! It’s one of my absolute favorite dishes, especially during the colder months when I’m craving something warm and comforting. I remember eating this a lot when I was younger, especially when it was paired with ebi tempura. That combo was unbeatable! This recipe, based on @justonecookbook’s version with a few tweaks, brings back those nostalgic flavors.

Unlike the curry you get with katsu and rice, this curry udon has a more liquidy, soupy texture, and the dashi stock gives it that extra umami kick. Paired with crispy chicken katsu? Pure perfection. Let’s get into it!

Method

Prepare the Chicken Katsu

Start by seasoning the chicken thigh on both sides with salt and pepper. This will bring out the natural flavor of the chicken. Once seasoned, prepare a breading station. First, dip the chicken thigh into the flour, making sure it’s evenly coated. This helps the egg and breadcrumbs stick to the chicken. Next, dip the floured chicken into the whisked egg, ensuring it’s fully coated. For an extra crispy result, repeat the process  coat the chicken again in flour, then egg, before finally rolling it in the panko breadcrumbs. The double coating creates a super crunchy crust when fried.

Fry the Chicken Katsu

In a deep frying pan, heat vegetable oil over medium heat. To check if the oil is hot enough for frying, you can drop a small piece of breadcrumb into the oil if it sizzles right away, the oil is ready. Carefully lower the breaded chicken into the hot oil, cooking each side for 6-8 minutes. The chicken should turn golden brown and crispy on the outside, while staying tender and juicy inside. Once done, remove the chicken from the oil and let it rest for a few minutes. This allows the juices to redistribute. After resting, slice the chicken into strips for topping the curry udon.

Make the Curry Udon

While the chicken is frying, it’s time to make the curry broth. In a medium saucepan, heat a little vegetable oil over medium heat. Add the sliced onions and chopped carrots. Stir them around for about 2 minutes, until the onions begin to soften. This quick sauté will enhance the flavors of the vegetables before adding the liquid. Once the vegetables have softened slightly, pour in the dashi stock, which will serve as the base for the curry. Bring the mixture to a boil, then reduce the heat to a simmer. Let it simmer for about 10 minutes, allowing the flavors to meld and the carrots to become tender.

Add the Curry Cube

After the vegetables have softened and the broth is simmering, it’s time to add the curry flavor. Break up the curry cube and drop it into the pot. Stir the mixture well until the curry cube dissolves completely. This will thicken the broth and give it that classic curry flavor. Add the light soy sauce and mirin, which will balance the richness of the curry with a touch of sweetness and saltiness. Taste the broth and adjust the seasoning if needed, adding a little more soy sauce or water depending on your preference.

Cook the Udon Noodles

While the curry is simmering, cook the udon noodles according to the package instructions. Typically, this involves boiling the noodles for 2-3 minutes in a separate pot of water. Once cooked, drain the noodles and add them directly into the curry broth. Stir the noodles gently to ensure they are fully coated in the rich curry sauce. Let the noodles soak in the broth for a minute or two so they absorb the flavors of the curry.

Serve

Now that the curry udon is ready, it’s time to serve! Spoon the curry udon into a bowl, making sure to include plenty of the broth with the noodles. Arrange the sliced chicken katsu on top, allowing the crispy pieces to rest on the warm, flavorful noodles. Garnish with the thinly sliced spring onions for a pop of color and freshness. Serve immediately and enjoy!

Necessary Tools

• Deep frying pan or pot
• Medium saucepan
• Frying thermometer (optional, but helpful for frying the katsu)
• Knife and chopping board
• Whisk
• Spoon for stirring
• Serving bowl

Serving Suggestions

This curry udon is a meal on its own, but if you’re feeling extra hungry or want to add a little more variety, try serving it with a side of pickled vegetables or a small salad. It’s the perfect dish to warm up with after a long day!

Fun Fact

Did you know that the Japanese dish “katsu” (which means “cutlet”) is often served with a tangy tonkatsu sauce? The crispy chicken paired with curry broth makes it even more flavorful!

Conclusion

This curry udon with chicken katsu is my ultimate comfort food! It’s hearty, flavorful, and totally hits the spot when you need a warming meal. Whether you’re in the mood for something nostalgic or just craving a big bowl of soup, this dish is the perfect choice. Plus, it’s easy to make and will definitely impress anyone you serve it to!