Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, katsu curry udon. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Katsu Curry Udon is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Katsu Curry Udon is something which I have loved my entire life.
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 cook that.
The ingredients needed to make Katsu Curry Udon:
- Make ready 4 Servings Cooked Udon *frozen Udon is the best
- Make ready 4 Pork Cutlets *See my ‘Tonkatsu (Pork Cutlet)’ recipe
- Get 1-2 Spring Onion *finely chopped
- Take <Curry Soup>
- Prepare 2 medium size Onions *coarsely sliced
- Take 1 tablespoon Oil
- Take 800 ml Dashi Stock (OR Water 800ml & Instant Dashi Powder 1 teaspoon)
- Get 4 tablespoons Soy Sauce
- Get 4 tablespoons Mirin
- Make ready Curry Powder 1 to 1 & 1/2 tablespoons (*Asian Curry Powder recommended)
- Prepare Salt *optional
- Make ready 2-3 tablespoons Potato Starch OR Corn Starch Flour
- Make ready 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.
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