Chicken Katsu Curry Udon

Réalisation

1. 01
   Étape 1Prepare the chicken

   Pat the chicken breasts dry with paper towel.

   blanc de poulet
2. 02
   Étape 2Set up breading station

   Set up three shallow containers: one with flour, one with whisked egg, and one with panko breadcrumbs.

   farine de bléœufpanko
3. 03
   Étape 3Bread the chicken

   Coat each chicken breast in flour, then dip in the egg, and finally coat thoroughly with panko breadcrumbs, pressing gently to adhere.

   blanc de pouletfarine de bléœufpanko
4. 04
   Étape 4Fry the chicken

   Heat neutral oil in a pan over medium heat. Once hot, add the breaded chicken and fry until golden brown and cooked through, flipping once.

   blanc de poulethuile végétale
5. 05
   Étape 5Start the curry broth

   In a pot, heat the vegetable oil and add the sliced onion and carrot rounds. Stir and cook until softened.

   huile végétaleoignoncarotte
6. 06
   Étape 6Add the stock

   Pour the dashi or vegetable stock into the pot with the vegetables and bring to a simmer.

   dashi
7. 07
   Étape 7Dissolve the curry roux

   Add the Japanese curry roux cubes to the simmering broth and stir until completely dissolved and the broth thickens.

   roux de curry
8. 08
   Étape 8Slice the chicken

   Remove the fried chicken from the pan and let it rest briefly, then slice into strips.

   blanc de poulet
9. 09
   Étape 9Assemble the bowls

   Place fresh udon noodles in serving bowls. Ladle the hot curry broth over the noodles, then top with sliced chicken katsu.

   nouilles udonblanc de poulet
10. 10
    Étape 10Garnish and serve

    Top with sliced spring onions and a sprinkle of shichimi togarashi to taste. Serve immediately.

    oignon vertShichimi togarashi