Katsu_Curry_Udon

This dish is very popular at Japanese eateries in Australia. There must be many different ways to cook the curry soup for this dish. Using leftover curry is one of them. Here are two different methods. One is Authentic Curry Udon method and the other one is Instant Curry Roux method which seems to be most popular. This time I used only onion but naturally you can add other vegetables.

Makes

4 Servings

Ingredients

Cooked Udon 4 Servings
Pork Cutlets 4 *See ‘How to cook Pork Cutlets’
Spring Onion 1 to 2 *finely chopped
 

Authentic Curry Soup Method

Ingredients

Onions 2 medium size *coarsely sliced
Oil 1 tablespoon
Dashi Stock 800ml (OR Water 800ml & Instant Dashi Powder 1 teaspoon)
Soy Sauce 4 tablespoons
Mirin 4 tablespoons
Salt *optional
Curry Powder 1 to 1 & 1/2 tablespoons (*Japanese or Asian Curry powder recommended)
Potato Starch Flour 2 to 3 tablespoons
Water 2 to 3 tablespoons

Method
  1. Slice Onion or chop up finely.
  2. Heat Oil in a pot and cook Onion. When the Onion are tender, add Dashi Stock (or Water and Dashi Powder) , Soy Sauce, Mirin and Curry Powder.
  3. Prepare Udon Noodles same time. If you are using already cooked Udon, heat them in hot water.
  4. 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.)
  5. Place hot Udon in a large bowl, place sliced Pork Cutlet on top, then pour the curry mixture and sprinkle some sliced Spring Onion. 

Popular Curry Roux Method

Ingredients

Onions 2 medium size *coarsely sliced
Oil 1 tablespoon
Water 800ml
Soy Sauce 2 tablespoons
Instant Curry Roux 4 to 5 blocks (*enough to make the soup thick enough)

Curry_Roux
Method
  1. Slice Onion or chop up finely.
  2. Heat Oil in a pot and cook Onion. When the onion are tender, add Water and Soy Sauce. Then add Curry Roux and mix well. Do not make the soup too thick.
  3. Prepare Udon Noodles same time. If you are using already cooked Udon, heat them in hot water.
  4. Place hot Udon in a large bowl, place sliced Pork Cutlet on top, then pour the curry mixture and sprinkle some sliced Spring Onion.