Katsu Curry Udon Recipe | Marion's Kitchen
Katsu Curry Udon Recipe | Marion's Kitchen
Ingredients
Main
- Marion's Kitchen Katsu Curry Meal Kit – PANKO BREADCRUMBS
- Marion's Kitchen Katsu Curry Meal Kit – JAPANESE CURRY
- 2 x 200g pork cutlets
- ½ cup plain (all-purpose) flour or corn flour
- 2 eggs, lightly whisked
- vegetable oil, for deep-frying
- 300g udon noodles
- 2 cups of water
- 2 spring onions, finely sliced
- 2 poached eggs, to serve
- shiso leaves, for garnish (optional)
- sea salt, to taste
Instructions
- 1
Lightly season the pork cutlets on both sides with sea salt. Set up your breading station by placing the flour, eggs, and PANKO BREADCRUMBS in separate large bowls or trays.
- 2
Coat each piece of pork in flour, then dip in egg, and finally coat in PANKO BREADCRUMBS, pressing lightly to ensure an even coating.
- 3
Fill a deep frying pan or wok one-third full with the vegetable oil. Place over high heat and wait for the oil to reach frying temperature (about 180C/356F).
- 4
Once the oil is hot, carefully add the pork and cook for about 2-3 minutes on each side, or until golden and crispy. Remove the pork from the pan and place on a paper towel to drain. Season with salt.
- 5
While the pork is frying, bring a large pot of water to the boil. Add the udon noodles and cook for 2-3 minutes, or until just tender and separated. Drain and set aside in a bowl.
- 6
In a medium pot, bring 2 cups of water to the boil over high heat. Add the JAPANESE CURRY and stir to combine. Let it bubble away for 2-3 minutes until heated through.
- 7
Divide the cooked udon noodles between two serving bowls.
- 8
Pour the hot curry sauce over the noodles. Slice the crispy pork katsu into strips and arrange on top of the noodles.
- 9
Top with finely sliced spring onions, a poached egg, and garnish with shiso leaves (if using). Serve immediately and enjoy!
