We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Boil water, add the udon and cook until the udon has loosened up, then drain and set aside.
Saute the onions until translucent, then add 1.5 L water, the dashi powder, soy sauce, mirin, and curry cubes, stirring until smooth.
Add the udon and simmer for 3-5 minutes until the noodles are tender. Optionally add an egg and a pinch of salt here.
Remove any extra fat from the thighs.
Coat the thighs in flour, then egg, then panko, pressing the crumbs in well.
Spray with oil and bake at 190 C for 20 minutes, flipping halfway. Season with salt immediately.
Slice the katsu and serve over the curry udon with spring onions as garnish.
Want to keep this recipe for later? We can email it to you!
Really press the panko into the chicken for a better crust.
Make sure you really pat the chicken dry before coating.
Can I use pork instead of chicken?
Yes, pork loin can be used as an alternative to chicken thighs.
What kind of curry cubes should I use?
You can use any Japanese curry cubes you prefer. Mixing different kinds can add depth to the flavor.
Is it necessary to bake the chicken?
Baking is recommended for a healthier option, but you can also fry the chicken for a crispier texture.
Can I add vegetables to the broth?
Yes, adding vegetables like carrots or potatoes can enhance the broth's flavor.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving.
