Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, katsu curry udon. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Katsu Curry Udon is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Katsu Curry Udon is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook katsu curry udon using 13 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Katsu Curry Udon:
- Get 4 Servings Cooked Udon *frozen Udon is the best
- Get 4 Pork Cutlets *See my ‘Tonkatsu (Pork Cutlet)’ recipe
- Take 1-2 Spring Onion *finely chopped
- Prepare <Curry Soup>
- Take 2 medium size Onions *coarsely sliced
- Make ready 1 tablespoon Oil
- Take 800 ml Dashi Stock (OR Water 800ml & Instant Dashi Powder 1 teaspoon)
- Take 4 tablespoons Soy Sauce
- Prepare 4 tablespoons Mirin
- Prepare Curry Powder 1 to 1 & 1/2 tablespoons (*Asian Curry Powder recommended)
- Take Salt *optional
- Take 2-3 tablespoons Potato Starch OR Corn Starch Flour
- Get 2-3 tablespoons Water
Instructions to make Katsu Curry Udon:
- 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.
- Prepare Udon Noodles same time. If you are using already cooked Udon, heat them in hot water.
- 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.
- 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.
So that is going to wrap this up for this exceptional food katsu curry udon recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
