Katsu Curry Udon

There’s something deeply comforting about a bowl of Katsu Curry Udon—the kind of meal that wraps you in warmth from the first savory spoonful. I still remember my first taste during a rainy afternoon in Tokyo, tucked into a tiny noodle shop where steam fogged the windows and every slurp felt like a hug. That magical combination of crispy chicken katsu, thick udon noodles swimming in rich curry broth, and the subtle heat lingering in the background became my ultimate comfort food obsession. Now, I make this Katsu Curry Udon recipe at home whenever I need that same cozy feeling, and honestly? It’s just as good as the memories.

What makes this dish so special is how it balances textures and flavors—crispy meets creamy, savory meets subtly sweet—all in one bowl. If you love Japanese comfort food but thought it was too complicated to recreate, I’m here to show you it’s totally doable. With a few simple ingredients and my step-by-step guidance, you’ll be serving a restaurant-worthy Katsu Curry Udon that’s perfect for weeknights, meal prep, or impressing guests. And if you’re already a fan of noodle soups, you’ll definitely want to check out our classic Curry Udon for another delicious variation.

Ready to bring a taste of Japan to your kitchen? Let’s get cooking.

Table of Contents

Katsu Curry Udon Ingredients

Katsu Curry Udon brings together simple ingredients that create incredible depth of flavor. Here’s what you’ll need:

For the Curry Broth:

• 4 cups dashi stock (or substitute with vegetable or chicken broth)
• 1 large onion, thinly sliced
• 2 carrots, cut into bite-sized pieces
• 2 tablespoons curry powder (Japanese-style if available)
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon honey or brown sugar
• 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
• 1 tablespoon vegetable oil
• 1 teaspoon grated ginger
• 2 cloves garlic, minced

For the Chicken Katsu:

• 2 boneless, skinless chicken breasts
• ½ cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• Salt and black pepper to taste
• Vegetable oil for frying

For Assembly:

• 14 ounces udon noodles (fresh or frozen)
• 2 soft-boiled eggs (optional)
• 2 green onions, thinly sliced
• Beni shoga (pickled red ginger) for garnish

Smart Substitutions:

• Gluten-free: Use tamari instead of soy sauce and gluten-free panko
• Vegetarian: Substitute chicken with tofu or eggplant katsu
• Spice lovers: Add a teaspoon of chili garlic paste to the broth

Katsu Curry Udon Timing

– Prep time: 25 minutes
– Cook time: 30 minutes
– Total time: 55 minutes

While this might seem like a longer cooking time, the process is straightforward and much faster than many traditional Japanese recipes. The good news is you can prepare components ahead of time!

Step-by-Step Katsu Curry Udon Instructions

Follow these simple steps to create the perfect homemade Katsu Curry Udon that rivals your favorite Japanese restaurant.

Prepare the Curry Broth

1. Heat vegetable oil in a large pot over medium heat. Add sliced onions and cook until softened and translucent, about 5-7 minutes.
2. Add minced garlic and grated ginger, cooking for another minute until fragrant.
3. Sprinkle flour over the onions and stir constantly for 2 minutes to create a roux base.
4. Gradually whisk in dashi stock, making sure no lumps form.
5. Add carrots, curry powder, soy sauce, mirin, and honey. Bring to a simmer and cook for 15-20 minutes until carrots are tender and broth has thickened.

Pro tip: If you prefer a smoother broth, you can blend it briefly with an immersion blender before serving.

Make the Chicken Katsu

1. Place chicken breasts between two pieces of plastic wrap and pound to ½-inch thickness using a meat mallet or rolling pin.
2. Season both sides with salt and pepper.
3. Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
4. Dredge each chicken breast in flour, then egg, then press firmly into panko to coat completely.
5. Heat 1 inch of vegetable oil in a large skillet to 350°F. Fry chicken for 4-5 minutes per side until golden brown and cooked through.
6. Drain on a wire rack and let rest for 3 minutes before slicing.

Cook Udon Noodles and Assemble

1. Cook udon noodles according to package directions. Fresh udon typically takes 3-4 minutes in boiling water.
2. Divide cooked udon noodles between bowls.
3. Ladle hot curry broth over noodles.
4. Top with sliced chicken katsu, soft-boiled egg (if using), and garnish with green onions and beni shoga.

Katsu Curry Udon Nutritional Information

Per serving (approximately):
– Calories: 680
– Protein: 42g
– Carbohydrates: 85g
– Fat: 18g
– Fiber: 6g

This Katsu Curry Udon recipe provides a balanced meal with protein from the chicken, complex carbs from udon noodles, and vitamins from vegetables. The curry powder adds antioxidants, while ginger and garlic offer anti-inflammatory benefits.

Katsu Curry Udon Equipment Needed

– Large pot for curry broth
– Large skillet for frying
– Three shallow bowls for breading station
– Meat mallet or rolling pin
– Wire rack for draining
– Tongs for flipping chicken
– Slotted spoon

Most home cooks already have these basics, making this recipe accessible without special equipment. If you love working with udon noodles, you might enjoy our Irresistible Yaki Udon Noodle Recipe which uses similar tools.

Why You’ll Love This Katsu Curry Udon Recipe

– Restaurant-quality results at home: This recipe delivers the authentic flavors you’d find in a Japanese eatery without the high price tag.
– Customizable to your taste: Adjust spice level, swap proteins, or add extra vegetables based on what you have available.
– Perfect texture combination: The crispy katsu against the chewy udon noodles and rich broth creates an unforgettable eating experience.
– Great for leftovers: Components store well and often taste even better the next day as flavors meld.
– Impressive yet approachable: While it looks fancy, the steps are simple enough for confident beginners.

Healthier Alternatives for Katsu Curry Udon

This Katsu Curry Udon recipe is quite adaptable if you’re watching calories or have dietary restrictions:

• Baking option: Instead of frying, bake the chicken katsu at 400°F for 15-20 minutes until crispy and cooked through. Lightly spray with oil before baking for better browning.
• Whole wheat udon: Look for whole wheat or brown rice udon noodles for extra fiber.
• Reduce oil: Use just 1 tablespoon of oil to sauté vegetables and skip the roux by mixing flour with a small amount of cold broth before adding.
• Vegetable boost: Add spinach, mushrooms, or broccoli to the curry broth during the last 5 minutes of cooking.
• Lean protein: Use chicken thighs instead of breasts, or try turkey cutlets for a lighter option.

For another healthy udon variation, our Creamy Miso Udon offers a probiotic-rich alternative with similar comfort food appeal.

Katsu Curry Udon Serving Suggestions

While Katsu Curry Udon is a complete meal on its own, these additions can make it even more special:

• Traditional garnishes: Besides green onions and beni shoga, try toasted sesame seeds or nori strips.
• Side dishes: A simple cucumber salad or edamame balances the rich curry flavors.
• Drink pairings: Green tea, cold beer, or a crisp riesling all complement the dish well.
• For spice lovers: Offer shichimi togarashi (Japanese seven-spice blend) or chili oil at the table.
• Presentation tip: Slice the katsu just before serving to maintain crispiness, and arrange it carefully over the noodles for visual appeal.

Common Mistakes to Avoid with Katsu Curry Udon

– Overcrowding the pan when frying: This lowers oil temperature and results in soggy katsu. Fry in batches if necessary.
– Skipping the roux step: The flour-onion mixture is crucial for thickening the broth properly. Don’t rush this step.
– Using the wrong curry powder: Japanese curry powder is milder and sweeter than Indian varieties. If substituting, start with less and adjust.
– Overcooking udon noodles: Fresh udon cooks quickly and becomes mushy if left too long. Follow package directions carefully.
– Slicing katsu immediately: Let it rest for a few minutes after frying so juices redistribute and the coating stays crispy.

Storing Tips for Katsu Curry Udon

– Store components separately: Keep broth, noodles, and katsu in different containers to maintain textures.
– Refrigerator: Broth and katsu will keep for 3-4 days. Noodles are best fresh but can be stored with a little oil to prevent sticking.
– Freezing: Curry broth freezes well for up to 3 months. Katsu can be frozen after cooking and reheated in the oven to restore crispiness.
– Reheating: Warm broth on the stove, refresh noodles in hot water, and reheat katsu in a 350°F oven for 10 minutes.
– Meal prep: You can make the curry broth ahead and store it refrigerated for up to 4 days, then simply cook fresh noodles and katsu when ready to serve.

If you enjoy make-ahead noodle dishes, our Quick and Flavorful Beef Black Pepper Udon is another excellent option for busy weeks.

Katsu Curry Udon Conclusion

This Katsu Curry Udon recipe truly captures the essence of Japanese comfort food—hearty, flavorful, and deeply satisfying. Whether you’re recreating a favorite travel memory or simply craving something warm and delicious, this dish delivers on every level. The combination of crispy chicken katsu with rich curry broth and chewy udon noodles is simply irresistible, and now you can enjoy it anytime the craving strikes.

I hope this recipe becomes a new favorite in your home kitchen, just as it has in mine. The process might seem involved at first glance, but once you try it, you’ll see how manageable and rewarding it is to create this restaurant-quality meal at home.

I’d love to hear how your Katsu Curry Udon turns out! Share your experience in the comments below, and don’t forget to tag @Stacksipsnack on Pinterest with your beautiful creations. If you’re looking for more Asian-inspired noodle dishes, check out our Chilli Garlic Udon for another flavor-packed option. Happy cooking

FAQs about Katsu Curry Udon

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