Prepare the chicken

• Season the chicken cutlets with salt and pepper.
• Set up three bowls with flour, beaten egg and panko.
• Coat each cutlet in flour, then egg, then press firmly into the panko.

Fry the katsu

• Heat the oil in a frying pan to 170 °C.
• Fry the cutlets until deep golden and cooked through, turning once.
• Drain on a rack and slice into strips.

Start the curry broth

• Sauté the onion in a little oil until soft and translucent.
• Add the garlic, ginger and curry powder and cook until fragrant.

Simmer the soup

• Pour in the bone broth and bring to a gentle simmer.
• Stir in the soy sauce, honey and coconut milk.
• Simmer until the broth is rich and slightly thickened.

Assemble the bowls

• Divide the cooked udon noodles between bowls.
• Ladle the curry broth over the noodles.
• Top with the sliced chicken katsu and scatter with scallions.