Chicken Katsu Curry Udon

Method

1. 01
   Step 1Prepare the chicken

   Pat the chicken breasts dry with paper towel.

   Chicken breast
2. 02
   Step 2Set up breading station

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

   All-purpose flourEggPanko
3. 03
   Step 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.

   Chicken breastAll-purpose flourEggPanko
4. 04
   Step 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.

   Chicken breastVegetable oil
5. 05
   Step 5Start the curry broth

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

   Vegetable oilOnionCarrot
6. 06
   Step 6Add the stock

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

   Dashi
7. 07
   Step 7Dissolve the curry roux

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

   Curry roux
8. 08
   Step 8Slice the chicken

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

   Chicken breast
9. 09
   Step 9Assemble the bowls

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

   Udon noodlesChicken breast
10. 10
    Step 10Garnish and serve

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

    ScallionShichimi togarashi