Katsu Curry Udon
Ingredients (for 2 servings)
・2 servings of Udon noodles
Curry soup
・2.5 oz (70g) Onion
・1.7 oz (50g) Pork belly
・1 tsp Oil
・A pinch of Salt
・2 tsp Curry powder (S&B)
・1 tbsp Sake☆
・1 tbsp Soy sauce☆
・1 tbsp Mirin☆
・1 tsp Sugar☆
・1 tsp Dashi powder☆
・1/2 tsp Miso paste☆
・2.1 cups (500ml) Water
・2 servings (2 cubes) of Curry roux
・0.2 cups (50ml) Milk
・1 tsp Potato starch
・1 tsp Water
Tonkatsu (Pork cutlet)
・7 oz (200g) Pork loin
・A pinch of Salt and pepper
・1-2 tsp Flour
・1/2 Beaten egg
・2 tbsp Flour
・1 tbsp Water
・1/2 tsp Oil
・Panko
・Oil for frying
Topping
・Minced green onion
Direction
1. [Curry soup] Slice onion, and cut pork into small pieces. Stir-fry onion with oil until they are slightly browned. Add pork and fry with it. When pork is cooked, add curry powder. Stir to combine and turn off the heat once.
2. Add ☆, and mix well and add water. When it boils, remove scum and add curry roux. Dissolve the roux well.
3. Simmer for 5 minutes and add potato starch and water mixture. Simmer another 5 minutes and add milk. Simmer for 2 minutes (turn off the heat before milk is boiled).
4. [Tonkatsu] Cut a slit in the pork loin. Sprinkle salt and pepper. Coat it with flour, and dip it into batter (made with beaten egg, flour, and water). Coat the pork with panko. Fry in oil for 3-4 minutes on each side.
5. [Udon] Cook udon noodles following the package instruction. If it’s already boiled one. Warm and loosen in boiling water for 1.5 minutes.
6. Cut tonkatsu into small pieces. Place the udon noodles, drained of hot water, in a bowl and pour in the curry soup. Put tonkatsu and minced green onion as you like.
