Hoofdgerecht
Crispy Chicken Katsu with Udon Noodles in Curry Soup
50 minVoor 2Nutri-Score C€€
C
50 min
50 minCrispy Chicken Katsu with Udon Noodles in Curry Soup
wat je nodig hebt
Ingrediënten
chicken breast (cut into 2 thin cutlets, pounded even)Vlees400 g
saltKruiden en specerijen3 g
black pepper (freshly ground)Kruiden en specerijen2 g
all-purpose flourVoorraadkast60 g
egg (beaten)Zuivel2 stukken- panko breadcrumbsBakkerij120 g
- neutral oil (for shallow frying)Voorraadkast500 ml
- chicken bone brothVoorraadkast800 ml
onion (thinly sliced)Groente en fruit1 stuk
garlic (minced)Groente en fruit2 stukken
ginger (grated)Groente en fruit15 g
curry powderKruiden en specerijen15 g
soy sauceVoorraadkast30 ml
honeyVoorraadkast15 ml- coconut milkVoorraadkast200 ml
udon noodles (cooked and drained)Granen400 g
scallion (thinly sliced)Groente en fruit2 stukken
per portie
Voedingswaarden
968kcal
- Koolhydraten
- 105 g
- Eiwitten
- 53 g
- Vetten
- 38 g
wat je gebruikt
Keukengerei
Koekenpan
Steelpan
Mengkom ×3
Keukentang
Keukenthermometer
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.