Japanese Katsu Curry Udon

This Japanese Katsu Curry Udon is savoury, cozy and full of umami. Crispy, golden chicken katsu sits on thick, chewy udon noodles in a rich, velvety Japanese curry broth, for a comforting bowl of pure satisfaction.

It comes together in about 40 minutes, so it is an easy weeknight treat that still feels special.

Why You’ll Love This Recipe

• Savoury, cozy and full of umami
• Crispy golden chicken katsu
• Thick, chewy udon in a rich curry broth
• Comforting and perfect served warm

Instructions

1. Make the chicken katsu. Season the chicken, coat in flour, egg and panko. Fry until golden and crispy, about 4-5 minutes each side. Rest and slice.
2. Build the curry broth. Sauté the onion until soft, then add garlic and ginger. Pour in dashi (or chicken broth) and bring to a boil. Add Japanese curry roux and stir until smooth and thickened.
3. Cook the udon. Boil the udon noodles according to package instructions (usually 2-3 minutes). Drain and set aside.
4. Combine. Add the cooked udon to the curry broth. Simmer for 1-2 minutes so the noodles absorb the flavor.
5. Serve. Ladle into bowls, top with sliced chicken katsu, and garnish with green onions and sesame seeds. Enjoy warm!

Tips & Variations

• Rest the katsu before slicing so the coating stays crisp.
• Stir the curry roux well so the broth turns smooth and velvety.
• Do not overcook the udon; keep it chewy so it holds up in the hot curry broth.

Recipe Summary

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 3