Plato principal
Crispy Chicken Katsu with Udon Noodles in Curry Soup
50 minPara 2Nutri-Score C€€
C
50 min
50 minCrispy Chicken Katsu with Udon Noodles in Curry Soup
lo que necesita
Ingredientes
chicken breast (cut into 2 thin cutlets, pounded even)Carne400 g
saltEspecias3 g
black pepper (freshly ground)Especias2 g
all-purpose flourDespensa60 g
egg (beaten)Lácteos2 piezas- panko breadcrumbsPanadería120 g
- neutral oil (for shallow frying)Despensa500 ml
- chicken bone brothDespensa800 ml
onion (thinly sliced)Frutas y verduras1 pieza
garlic (minced)Frutas y verduras2 piezas
ginger (grated)Frutas y verduras15 g
curry powderEspecias15 g
soy sauceDespensa30 ml
honeyDespensa15 ml- coconut milkDespensa200 ml
udon noodles (cooked and drained)Cereales400 g
scallion (thinly sliced)Frutas y verduras2 piezas
por ración
Nutrición
968kcal
- Carbohidratos
- 105 g
- Proteínas
- 53 g
- Grasas
- 38 g
lo que usará
Utensilios
Sartén
Cazo
Bol ×3
Pinzas de cocina
Termómetro de cocina
paso a paso
Preparación
- Paso 1
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.
- Paso 2
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.
- Paso 3
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.
- Paso 4
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.
- Paso 5
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.