Serves: 3
Prep Time: 40 min
Cook Time: 50 min
Total Time: ~1 hr 30 min
This katsu curry udon is a culmination of some of my favorite foods: chicken katsu, udon, spicy curry and a fried egg.
Ingredients
Katsu
3 boneless chicken breasts fillets
1 - 1 ½ cup cornstarch
3 eggs, beaten
3-4 cups panko
Salt & pepper, to taste
Oil for frying
Curry
3 tbs butter
1 large onion, sliced thinly
1 clove of garlic, grated
1 tsp ginger, grated
1 ½ cup water
¾ - 1 box of chicken stock
½ cup sake
~4 oz. Japanese curry block
Salt, to taste
Pepper, to taste
Red chili flakes, to taste
Assembly
Udon noodles, 3 servings
Fried egg, to garnish
Green onion, to garnish
Instructions
For the Katsu
In a medium skillet, add enough oil to shallow fry. Test by dipping a chopstick or wood skewer into the cornstarch and into the oil. It will bubble ferociously when ready.
Meanwhile, pat dry the chicken with paper towels, and season with salt & pepper on both sides.
Assemble your plates of cornstarch, egg and panko. Coat each fillet in cornstarch, then eggs, and lastly panko. For an extra crunch, add another dip into egg and panko.
Fry the chicken until golden brown, and set aside on paper towel lined baking sheets.
Cut into small thin pieces to garnish later.
For the Curry
In a large pot at medium heat, add butter, onion, garlic, ginger, and season with salt & pepper. Cook for 25 minutes, making sure to stir from time to time to prevent sticking.
Once the onions are caramelized, add in the water, chicken stock and sake. Stir well.
When the curry starts to bubble or boil, add in the curry blocks. Stir until the blocks dissolve completely. Reduce the heat to low and cook for an additional few minutes.
For the Bowl
Cook udon noodles according to the packaging and drain. Place in a bowl, pour the curry over the noodles and mix. Garnish with chicken katsu, fried egg and green onions. Enjoy!
Comments