Chicken Katsu Curry Udon

Instructions

1. Prepare the chicken katsu
   Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Season the chicken with salt and pepper. Dredge each piece first in flour, then egg, then coat thoroughly with panko, pressing gently to adhere. Set aside on a plate.
2. Fry the chicken
   Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat to 350°F (175°C). Fry the chicken cutlets until golden brown and cooked through, about 3-4 minutes per side. Transfer to a wire rack or paper towel-lined plate to drain excess oil. Let rest for 5 minutes before slicing into strips.
3. Make the curry base
   In a large pot, heat 3 tablespoons of oil over medium heat. Add onions and carrots, cooking until softened, about 5-7 minutes. Add garlic and ginger, cooking for another minute until fragrant. Add curry powder or curry roux blocks and stir constantly for 1 minute to prevent burning.
4. Prepare the curry broth
   Slowly pour in the chicken broth while stirring to prevent lumps. Add soy sauce and mirin. Bring to a simmer and cook, stirring occasionally, until slightly thickened and vegetables are tender, about 15 minutes. Taste and adjust seasoning if needed.
5. Cook the udon noodles
   While the curry is simmering, cook the udon noodles according to package instructions, usually 2-3 minutes for fresh or 8-10 minutes for dried. Drain well and rinse briefly under warm water to remove excess starch.
6. Assemble the dish
   Divide the cooked udon noodles among four deep bowls. Ladle the hot curry broth over the noodles. Place sliced chicken katsu on top of each bowl. Garnish with sliced green onions and a small amount of pickled ginger on the side.