How to Make Katsu Udon
Cook Time: 20-25 minutes
Katsu is a japanese dish many of us are familiar with as it features heavily on the menus at both wagamamas and yo! sushi, it's such a simple dish but very effective at giving you a warm fuzzy umami feeling inside.
Katsu generally refers to either chicken, tofu or pork which is breaded with panko breadcrumbs and then deep fried, but often it is mistaken as meaning curry! that's because the breaded item is usually served with a curry sauce, but generally this is just a standard japanese style curry sauce which is made with carrots, curry powder, honey and bay leaves.it's an especially good accompaniment to the katsu!
However, on this occasion we're going to be serving our katsu with an udon noodle soup. katsu can taste quite greasy on it's own due to the fact it is deep fried, so anything you serve it with should be somewhat sharp with a bit of a kick to it to tantalize those tastebuds. in this case, the crunchy texture of the katsu is an especially yummy contrast to the sharp broth and soft, squishy udon noodles.
Remember, katsu can be used on a variety of meats and vegetarian or vegan substitutes, so this is a great recipe if you have a family full of fussy eaters or different dietary requirements. many people choose to use chicken, but pork, prawns, fish, tofu, tempeh, or even just mushrooms and carrots still work wonderfully when breaded!
Ingredients for the katsu:
- Meat, tofu or veg
- Panko Breadcrumbs
- 1 Egg
- Salt, Pepper and Chilli powder for seasoning.
For the Udon noodle soup:
- Udon Noodles (consult packet for recommended portion size)
- Vegetable Stock Cube
- 1/4 Cup Soy Sauce
- 3 Tbsp Rice Wine Vinegar
- 8 Cups Water
- 1/4 Cup Sake
- 2 Tbsp Granulated Sugar
Here's how to make the Katsu:
If you are using tofu, fish or veggies, cut them into bite sized pieces, but when using meat take a cut that is the size of one potion, then pound it to tenderize and flatten it.
1. First dip your foodstuff in flour that has been seasoned, then coat it completely in beaten egg. This is a messy job so it might help to have a nearby finger bowl if you are creating many portions.
2. Place the eggy foodstuff onto a plate of panko breadcrumbs, then toss the crumbs to thoroughly coat the piece or meat, fish or tofu.
3. Immediately place into a deep pan of hot oil. Fry until the panko breadcrumbs are golden brown.
4. When cooked, place on a plate lined with plenty of kitchen roll to absorb the excess oil.
And here's how to make a tasty Udon noodle soup:
1. Bring the 8 cups of water to the boil and dissolve a vegetable stock cube into it. When mixed, add the sugar, sake, soy, and rice wine vinegar. Taste to see if the broth needs any amendments to suit your tastes. You can add some chilli too if you wish.
2. Add the noodles to the broth and cook as per the packet instructions.
Finish this delicious soup by serving the noodles in the broth with some fresh spinach and spring onions stirred in. Place the Katsu on top, and garnish with red pickled ginger and toasted sesame seeds!