Katsu Curry Udon

Name: Katsu Curry Udon
Yield: 4 servings
Cuisine: British
Ingredients: 4 Servings Cooked Udon *frozen Udon is the best; 4 Pork Cutlets *See my ‘Tonkatsu (Pork Cutlet)’ recipe; 1-2 Spring Onion *finely chopped; <Curry Soup>; 2 medium size Onions *coarsely sliced; 1 tablespoon Oil; 800 ml Dashi Stock (OR Water 800ml & Instant Dashi Powder 1 teaspoon); 4 tablespoons Soy Sauce; 4 tablespoons Mirin; Curry Powder 1 to 1 & 1/2 tablespoons (*Asian Curry Powder recommended); Salt *optional; 2-3 tablespoons Potato Starch OR Corn Starch Flour; 2-3 tablespoons Water

Hiroko Liston @hirokoliston

Melbourne, Australia

This dish is very popular at Japanese eateries in Australia. There must be many different ways to cook the curry soup for this dish. Using the Instant Curry Roux would be the easiest.

This is the authentic Curry Udon method. I used only Onion for the curry soup this time but naturally you can add other vegetables.

This dish is very popular at Japanese eateries in Australia. There must be many different ways to cook the curry soup for this dish. Using the Instant Curry Roux would be the easiest.

This is the authentic Curry Udon method. I used only Onion for the curry soup this time but naturally you can add other vegetables.

Hiroko Liston @hirokoliston

Melbourne, Australia

This dish is very popular at Japanese eateries in Australia. There must be many different ways to cook the curry soup for this dish. Using the Instant Curry Roux would be the easiest.

This is the authentic Curry Udon method. I used only Onion for the curry soup this time but naturally you can add other vegetables.

This dish is very popular at Japanese eateries in Australia. There must be many different ways to cook the curry soup for this dish. Using the Instant Curry Roux would be the easiest.

This is the authentic Curry Udon method. I used only Onion for the curry soup this time but naturally you can add other vegetables.

Saved

Ingredients

4 servings

4Servings Cooked Udon *frozen Udon is the best
4Pork Cutlets *See my ‘Tonkatsu (Pork Cutlet)’ recipe
1-2Spring Onion *finely chopped
<Curry Soup>
2medium size Onions *coarsely sliced
1 tablespoonOil
800 mlDashi Stock (OR Water 800ml & Instant Dashi Powder 1 teaspoon)
4 tablespoonsSoy Sauce
4 tablespoonsMirin
Curry Powder 1 to 1 & 1/2 tablespoons (*Asian Curry Powder recommended)
Salt *optional
2-3 tablespoonsPotato Starch OR Corn Starch Flour
2-3 tablespoonsWater

Saved

Steps

1

Heat Oil in a large saucepan or a pot and cook Onion. When the Onion are tender, add Dashi Stock (or Water and Dashi Powder), Soy Sauce, Mirin and Curry Powder.
2

Prepare Udon Noodles same time. If you are using already cooked Udon, heat them in hot water.
3

Mix Potato Starch Flour and Water, gradually add the starch mixture to the soup stirring until the right thickness is achieved. (You don’t need to use all starch mixture.) Season with Salt.
4

Place hot Udon in a large bowl, place sliced Pork Cutlet on top, then pour the curry mixture and sprinkle some finely chopped Spring Onion.