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Katsu Curry Udon

Steaming bowl of katsu curry udon with crispy chicken cutlet
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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. This magical combination of crispy chicken katsu, thick udon noodles swimming in rich curry broth, and subtle heat creates the ultimate comfort food obsession that's totally doable at home.

Ingredients

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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

Instructions

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.

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.

Notes

Store components separately: Keep broth, noodles, and katsu in different containers to maintain textures. Broth and katsu will keep for 3-4 days in the refrigerator. For gluten-free option, use tamari instead of soy sauce and gluten-free panko. For vegetarian version, substitute chicken with tofu or eggplant katsu.

Nutrition

Find it online: https://www.stacksipsnack.com/katsu-curry-udon/