What is Katsu Curry Udon?

Katsu Curry Udon is a hearty Japanese dish featuring thick, chewy udon noodles served in a rich, savory Japanese curry broth, topped with a piece of crispy, breaded deep-fried protein, typically pork (tonkatsu) or chicken.

What is the difference between Katsu Curry and Katsu Curry Udon?

Katsu Curry typically refers to Japanese curry served with a katsu cutlet over a bed of steamed white rice. Katsu Curry Udon, however, substitutes the rice with thick udon noodles, often serving the katsu directly in or alongside a curry u003cemu003ebrothu003c/emu003e rather than a thick curry sauce.

Is Katsu Curry Udon healthy?

While delicious, Katsu Curry Udon is generally a rich and calorie-dense dish. The katsu is deep-fried, and the curry sauce/broth often contains fats and carbohydrates. It can be a good source of protein and carbs, but moderation is key for a balanced diet.

What does Katsu Curry Udon taste like?

It offers a complex flavor profile: the katsu is savory and crispy, the udon noodles are soft and chewy, and the curry broth is typically a mild, slightly sweet, and umami-rich Japanese-style curry, distinct from spicier Indian or Thai curries.

How do you make Katsu Curry Udon?

Making Katsu Curry Udon involves three main components: preparing the katsu (breading and frying pork or chicken), cooking udon noodles, and simmering a Japanese curry broth. The cooked noodles are then placed in the broth and topped with the freshly fried katsu.

Can you reheat Katsu Curry Udon?

While you u003cemu003ecanu003c/emu003e reheat Katsu Curry Udon, it's best enjoyed fresh. The katsu can lose its crispness and become soggy in the curry broth upon reheating. It's often recommended to reheat the curry broth and noodles separately, and ideally, add freshly made katsu.

Katsu Curry Udon: The Ultimate Japanese Comfort Bowl Recipe 2025

Name: Katsu Curry Udon
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Japanese
Ingredients: 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; 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); 2 packs fresh or frozen udon noodles (about 7 oz each); Soft-boiled eggs, halved; Sliced green onions; Pickled red ginger (beni shoga); Toasted sesame seeds

Katsu Curry Udon

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Author: Harmony
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Japanese

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Curry Broth

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.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
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.
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.

Make the Chicken Katsu

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.
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Dredge each chicken breast in flour, shaking off excess. Dip in the egg, then press firmly into the panko to coat completely.
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

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.
Drain well and divide among serving bowls.

Assemble Your Katsu Curry Udon

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

Notes

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. Store components separately for best results. Keep curry broth, cooked udon, and sliced katsu in airtight containers for up to 3 days.

Nutrition

Serving Size: 1 bowl
Calories: 680
Sugar: 8g
Sodium: 1200mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 82g
Fiber: 6g
Protein: 38g
Cholesterol: 180mg

Find it online: https://harmonymeal.com/katsu-curry-udon/