Simple Way to Make Perfect Katsu Curry Udon

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The ingredients needed to make Katsu Curry Udon:

1. Prepare 4 Servings Cooked Udon *frozen Udon is the best
2. Get 4 Pork Cutlets *See my ‘Tonkatsu (Pork Cutlet)’ recipe
3. Get 1-2 Spring Onion *finely chopped
4. Take <Curry Soup>
5. Prepare 2 medium size Onions *coarsely sliced
6. Make ready 1 tablespoon Oil
7. Take 800 ml Dashi Stock (OR Water 800ml & Instant Dashi Powder 1 teaspoon)
8. Prepare 4 tablespoons Soy Sauce
9. Get 4 tablespoons Mirin
10. Prepare Curry Powder 1 to 1 & 1/2 tablespoons (*Asian Curry Powder recommended)
11. Get Salt *optional
12. Get 2-3 tablespoons Potato Starch OR Corn Starch Flour
13. Make ready 2-3 tablespoons Water

Instructions to make Katsu Curry Udon:

1. 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.
2. Prepare Udon Noodles same time. If you are using already cooked Udon, heat them in hot water.
3. 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.
4. 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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