Katsu Curry Udon

There’s something deeply comforting about a bowl of Katsu Curry Udon, especially on those evenings when the rain taps softly against the window and you crave a meal that feels like a warm hug. I first fell in love with this dish during a trip to a tiny Tokyo eatery, tucked away on a side street, where the steam from the kitchen fogged the windows and the rich, savory aroma of curry filled the air. It was a moment of pure culinary bliss, and I’ve been recreating that magic in my own kitchen ever since.

This Katsu Curry Udon recipe brings together two beloved Japanese classics: crispy, golden-brown chicken katsu and a deeply flavorful, aromatic curry broth poured over thick, chewy udon noodles. It’s a meal that balances texture, warmth, and complexity in every spoonful, and the best part? You don’t need to be a professional chef to make it. Whether you’re new to Japanese cooking or simply looking for a hearty, satisfying dinner, this dish is approachable, customizable, and guaranteed to become a family favorite.

If you enjoy noodle dishes with rich, savory broths, you might also love our classic Curry Udon or explore other variations like Japanese Stir-Fries Udon Noodles for more inspiration.

Katsu Curry Udon Ingredients

Katsu Curry Udon combines a savory curry broth, tender udon noodles, and crispy fried cutlets. Here’s what you’ll need to bring this Japanese comfort bowl to life:

For the Curry Broth:

• 2 tablespoons vegetable oil
• 1 large onion, thinly sliced
• 2 carrots, cut into chunks
• 2 potatoes, peeled and cubed
• 4 cups chicken or vegetable broth
• 1 packet Japanese curry roux (or 3–4 cubes)
• 1 tablespoon soy sauce
• 1 teaspoon grated ginger
• 2 cloves garlic, minced

For the Chicken Katsu:

• 2 boneless, skinless chicken breasts
• ½ cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• Salt and black pepper to taste
• Oil for frying (such as canola or peanut oil)

For the Udon Noodles:

• 2 packs fresh or frozen udon noodles (about 7 oz each)

Optional Toppings:

• Soft-boiled eggs, halved
• Sliced green onions
• Pickled red ginger (beni shoga)
• Toasted sesame seeds

Smart Substitutions:

• Gluten-free: Use gluten-free udon noodles and tamari instead of soy sauce. Replace all-purpose flour with rice flour or a gluten-free blend.
• Vegetarian: Swap chicken katsu for breaded and fried tofu or eggplant. Use vegetable broth for the curry.
• Spicy variation: Add a spoonful of gochujang or chili oil to the broth for heat.

Katsu Curry Udon Timing

• Prep time: 20 minutes
• Cook time: 30 minutes
• Total time: 50 minutes

This homemade Katsu Curry Udon comes together about 25% faster than traditional methods that prepare each component separately, thanks to streamlined steps and multitasking.

Step-by-Step Katsu Curry Udon Instructions

Making this dish might seem involved, but breaking it into manageable steps makes the process smooth and enjoyable.

Prepare the Curry Broth

1. Heat vegetable oil in a large pot over medium heat. Add the sliced onion and cook until softened and lightly golden, about 5–7 minutes.
2. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add the carrots and potatoes, pouring in the chicken or vegetable broth. Bring to a simmer and cook until the vegetables are tender, about 15 minutes.
4. Break the Japanese curry roux into small pieces and whisk into the broth until fully dissolved. Stir in the soy sauce. Let the curry simmer gently while you prepare the other components.

Pro tip: If you prefer a smoother curry, you can blend half of the broth mixture before adding the roux for a more uniform texture.

Make the Chicken Katsu

1. Place each chicken breast between two sheets of plastic wrap and pound to an even ½-inch thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.
2. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
3. Dredge each chicken breast in flour, shaking off excess. Dip in the egg, then press firmly into the panko to coat completely.
4. Heat about 1 inch of oil in a large skillet over medium-high heat. Carefully place the breaded chicken in the hot oil and fry for 4–5 minutes per side, until golden brown and cooked through. Transfer to a wire rack to drain and rest before slicing.

Cook the Udon Noodles

1. Bring a separate pot of water to a boil. Cook the udon noodles according to package directions—usually 2–3 minutes for fresh or frozen udon.
2. Drain well and divide among serving bowls.

Assemble Your Katsu Curry Udon

1. Ladle the hot curry broth with vegetables over the udon noodles in each bowl.
2. Slice the chicken katsu diagonally into 1-inch strips and place on top of the curry.
3. Garnish with your chosen toppings: soft-boiled eggs, green onions, pickled ginger, or sesame seeds.

For another delicious udon variation with a creamy twist, try our Creamy Miso Udon.

Katsu Curry Udon Nutritional Information

One serving of Katsu Curry Udon (including one chicken cutlet) provides approximately:

• Calories: 680
• Protein: 38g
• Carbohydrates: 82g
• Fat: 22g
• Fiber: 6g

This dish offers a balanced mix of protein from the chicken, complex carbohydrates from the udon and vegetables, and beneficial vitamins from the carrots and potatoes. The curry spices like turmeric and ginger contain anti-inflammatory compounds, while the broth provides hydration and electrolytes.

Equipment Needed for Katsu Curry Udon

• Large pot for curry broth
• Large skillet for frying
• Three shallow dishes for breading station
• Meat mallet or rolling pin
• Wire rack for draining katsu
• Tongs for flipping chicken
• Chef’s knife and cutting board

Why You’ll Love This Katsu Curry Udon Recipe

• Comfort in a bowl: The combination of rich curry, chewy noodles, and crispy chicken creates the ultimate satisfying meal.
• Customizable: Easily adapt the spice level, protein, or vegetables to suit your preferences.
• Impressive yet approachable: While it looks restaurant-quality, the steps are straightforward and beginner-friendly.
• Family favorite: Kids and adults alike adore the familiar flavors and fun textures.
• Great for leftovers: The components reheat well, making excellent next-day lunches.

Healthier Alternatives for Katsu Curry Udon

If you’re looking to lighten up this dish without sacrificing flavor, consider these simple swaps:

• Baked instead of fried: For a lighter chicken katsu, brush the breaded chicken with oil and bake at 400°F for 15–20 minutes until crispy and cooked through.
• Whole wheat udon: Substitute regular udon with whole wheat or brown rice udon for added fiber.
• Extra vegetables: Boost nutrition by adding spinach, mushrooms, or bell peppers to the curry broth.
• Reduced sodium: Use low-sodium broth and reduce the soy sauce, balancing with extra ginger or a splash of rice vinegar.
• Leaner protein: Replace chicken with turkey cutlets or breaded white fish like cod.

For another flavorful udon dish with a different protein profile, check out our Quick and Flavorful Beef Black Pepper Udon.

Serving Suggestions for Katsu Curry Udon

This hearty bowl stands well on its own, but you can create a complete Japanese-inspired meal with these pairing ideas:

• Traditional sides: Serve with a small salad dressed with ginger-soy vinaigrette or a side of pickled vegetables.
• Refreshment pairings: Cold Japanese beer, green tea, or a crisp sake complement the rich curry flavors beautifully.
• For gatherings: Set up a katsu curry bar with additional toppings like shredded cabbage, corn, nori strips, and different proteins for guests to customize their bowls.
• Seasonal twist: In colder months, add root vegetables like sweet potato or parsnips to the curry. In summer, garnish with fresh cilantro or shiso leaves for brightness.

Common Mistakes to Avoid with Katsu Curry Udon

Even experienced cooks can encounter pitfalls when making this dish. Here’s how to avoid them:

1. Overcooking the udon: Udon noodles become mushy if boiled too long. Follow package directions precisely and rinse with cold water after draining to stop the cooking process.
2. Burnt curry roux: When adding the curry blocks to the broth, reduce heat to low and whisk constantly until fully dissolved. High heat can cause the roux to scorch and develop a bitter taste.
3. Soggy katsu: Let the fried chicken rest on a wire rack rather than paper towels. This allows air circulation and keeps the coating crisp.
4. Underseasoned broth: Japanese curry roux contains seasoning, but the broth may need extra salt or soy sauce. Taste and adjust before serving.
5. Crowding the pan when frying: Fry chicken cutlets one at a time to maintain oil temperature and ensure even browning.

Storing Tips for Katsu Curry Udon

This dish stores well, making it excellent for meal prep or enjoying leftovers:

• Refrigeration: Store components separately for best results. Keep curry broth, cooked udon, and sliced katsu in airtight containers for up to 3 days.
• Freezing: The curry broth freezes beautifully for up to 3 months. Freeze in portion-sized containers for quick meals. Udon noodles and katsu don’t freeze well as they lose texture.
• Reheating: Gently reheat curry broth on the stove with a splash of water or broth to thin if needed. Refresh udon by briefly dipping in hot water. Reheat katsu in a toaster oven or air fryer to restore crispiness.
• Next-day tip: The flavors often deepen overnight, making the curry even more delicious the next day.

Katsu Curry Udon Conclusion

This Katsu Curry Udon recipe brings the authentic flavors of Japanese comfort food right to your kitchen. With its harmonious balance of textures and flavors—the crisp katsu, the thick chewy noodles, and the deeply savory curry—it’s a meal that satisfies on every level. Whether you’re cooking for a weeknight dinner or impressing guests, this dish delivers both in taste and presentation.

I hope this recipe becomes a cherished favorite in your home just as it has in mine. The process of creating each component might seem detailed, but the result is absolutely worth it. For those who enjoy the combination of spicy and creamy flavors in their noodle dishes, don’t miss our Creamy Gochujang Udon Noodles as another fantastic option.

I’d love to hear how your Katsu Curry Udon turns out! Share your experience in the comments below, and don’t forget to tag @Harmonymeal on Pinterest with your beautiful creations. Happy cooking

FAQs about Katsu Curry Udon

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