Kare Udon with Katsu

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
spoonful flour
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.


1 Comment

Filed under japanese challenge, poultry, soup, Uncategorized

One response to “Kare Udon with Katsu

  1. Pingback: Japanese Challenge Complete! A Rundown of #MissysMidnightDiner | Missy's Recipes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s