I’ve had this at restaurants before. It’s interesting to me that the general approach for this seems to involve leftover curry.
I improvised this recipe for the most part.
For the udon:
1 package frozen udon noodles
1 cup leftover chicken curry
2 slices fish cakes
1/4 cup chopped spinach
1 cup dashi
For the katsu:
1/ breast chicken (cut horizontally)
1/2 an egg, beaten
panko bread crumbs
1 tbsp olive oil
salt and pepper
Preheat oven to 400. Season chicken with salt and pepper. Coat in flour, egg, then panko.
Heat oil in pan. Brown chicken on both sides. Transfer to onion and cook through (about 15-20 minutes). Let rest and slice into pieces.
In pot, combine dashi and curry and bring to a simmer. In another pot, boil water and cook udon according to package directions. Drain.
Combine dashi mixture, udon, fish cakes and spinach – heat through. Top with sliced katsu and serve.