Chicken Katsu Curry Udon

Procedimento

1. 01
   Passaggio 1Prepare the chicken

   Pat the chicken breasts dry with paper towel.

   petto di pollo
2. 02
   Passaggio 2Set up breading station

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

   farina di granouovopanko
3. 03
   Passaggio 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.

   petto di pollofarina di granouovopanko
4. 04
   Passaggio 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.

   petto di polloolio vegetale
5. 05
   Passaggio 5Start the curry broth

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

   olio vegetalecipollacarota
6. 06
   Passaggio 6Add the stock

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

   dashi
7. 07
   Passaggio 7Dissolve the curry roux

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

   roux di curry
8. 08
   Passaggio 8Slice the chicken

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

   petto di pollo
9. 09
   Passaggio 9Assemble the bowls

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

   udonpetto di pollo
10. 10
    Passaggio 10Garnish and serve

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

    cipollottoShichimi togarashi