This katsu curry udon recipe combines crispy chicken with thick noodles in a rich curry broth. You get tender udon covered in Japanese curry sauce with juicy pork and soft onions.

The whole bowl comes together in about 30 minutes and tastes like something from a restaurant.

What You Need

6 cups dashi broth
1/2 cup mirin
1/4 cup soy sauce
1 tablespoon sugar
2 servings udon noodles
3/4 pound thin sliced pork belly
1/2 onion sliced
4 curry roux cubes
2 eggs
Chopped scallion for topping

Katsu Curry Udon Recipe

Curry udon is comfort food that warms you up from the inside. The thick noodles soak up all that curry flavor and every bite tastes amazing.

This recipe uses pork belly instead of chicken but you can switch it up. The curry roux cubes make everything easy because they already have all the spices mixed in.

You build the broth first then add the curry at the end. The scrambled eggs make the soup creamy and rich without using any cream.

How To Make Chicken Katsu Curry

Step 1: Put 6 cups of dashi in a pot and turn the heat to medium. Add mirin, soy sauce, and sugar. Stir everything together and let it simmer while you work on the other parts.

Step 2: Boil your udon noodles following the package directions. Most udon takes about 3 minutes in boiling water. Drain them and rinse with cold water so they don’t stick together. Set them aside in bowls.

Step 3: Get another pot and cook the pork belly over medium high heat. Stir it around until it’s not pink anymore. Add your sliced onion and keep cooking until the onion gets soft and starts to smell sweet.

Step 4: Pour the dashi broth into the pot with the pork and onion. Turn the heat up and bring everything to a boil. Then turn it down so it’s bubbling gently but not going crazy.

Step 5: Break up the curry roux cubes and drop them in the broth. Stir until they melt completely and the soup gets thick. If it gets too thick add more water a little at a time.

Step 6: Crack 2 eggs in a small bowl and beat them with a fork. Pour the eggs slowly into the soup while you stir with a spoon. The eggs will cook right away and make the broth creamy. Pour the curry broth over your udon noodles and sprinkle scallion on top.

Curry Ramen Noodle Recipes

You can use this curry broth with any kind of noodles you want. Ramen noodles work great and cook even faster than udon.

The curry roux cubes come in different spice levels. Mild, medium, and hot. Start with mild if you’re not sure what you like. You can always add more spice later.

Japanese curry tastes different from Indian or Thai curry. It’s sweeter and less spicy. The flavor is rich and a little bit fruity.

Make a big batch of the curry broth and freeze it. Then you can have curry udon whenever you want without doing all the work.

Why This Recipe Works

Dashi gives you that base umami flavor that makes Japanese food taste so good. You can buy dashi powder or make it from scratch with bonito flakes.

Mirin adds sweetness without making things taste like sugar. It balances out the salty soy sauce perfectly.

Thin sliced pork belly cooks fast and stays tender. The fat melts into the broth and makes everything taste richer.

The eggs at the end add protein and make the soup thicker. They turn the broth silky smooth.

Tips For The Best Bowl

Don’t overcook your udon noodles. They should be chewy not mushy. Check them a minute before the package says they’re done.

Slice your onion thin so it cooks faster and gets really soft. Big chunks of onion take too long and stay crunchy.

Add the curry cubes one at a time. Taste the broth after each one. Different brands have different strengths and you might not need all 4 cubes.

Keep the broth at a gentle simmer not a hard boil. Boiling too hard makes the broth cloudy and bitter.

Have everything ready before you start cooking. Once you begin everything moves pretty fast and you don’t want to scramble around looking for ingredients.

Chicken Katsu Udon

If you want actual chicken katsu in this dish make it separately. Bread and fry chicken cutlets then slice them up and put them on top of your curry udon.

The crispy chicken against the soft noodles and thick curry is an amazing combo. You get different textures in every bite.

Make the chicken katsu first and keep it warm in the oven while you make the curry broth. Then just slice it and add it right before serving.

You can also use store bought chicken katsu if you’re short on time. Asian grocery stores sell it in the frozen section.

Making It Your Own

Add vegetables to the curry broth. Carrots, potatoes, and mushrooms all work great. Cut them small so they cook in the same time as the onions.

Use chicken thighs instead of pork belly if that’s what you have. Cut them into bite sized pieces and cook them the same way.

Top your bowl with a soft boiled egg instead of scrambling eggs into the broth. The runny yolk mixes with the curry and tastes incredible.

Add a spoonful of butter right before serving. It melts into the hot curry and makes everything taste even richer.

Sprinkle toasted sesame seeds on top for extra flavor and crunch. Or add some chili oil if you want more heat.

Serving Suggestions

Serve this in big deep bowls so you can fit all the noodles and broth. Eat it with chopsticks and a spoon.

Put extra scallions on the table so people can add more if they want. Some pickled ginger on the side is good too.

Make this on cold days when you want something warm and filling. It’s the kind of food that makes you feel better.

Serve it with a simple cucumber salad on the side. The fresh crunchy vegetables balance out the rich curry.

Have napkins ready because slurping noodles can get messy. But that’s part of the fun.

Curry Recipes Japanese

Japanese curry is one of those things that everyone loves. It’s not too spicy and the flavor is comforting and familiar.

The curry roux cubes make it super easy to get that authentic taste at home. You don’t need a million spices or complicated steps.

Every family in Japan has their own way of making curry. Some add apple for sweetness. Some use dark chocolate to make it richer.

This curry broth is thinner than regular Japanese curry that you eat with rice. That’s because it needs to coat the noodles and be easy to slurp.

Common Mistakes To Avoid

Don’t add the curry cubes when the broth is boiling hard. Let it simmer gently or the cubes won’t dissolve right and you’ll get lumps.

Don’t rush the eggs. Pour them in slowly while stirring or they’ll clump up into big pieces instead of making the broth creamy.

Don’t rinse udon with hot water after cooking. Cold water stops them from cooking more and washes off the starch so they don’t stick.

Don’t skip the mirin. It’s not just sweet it adds a specific flavor that makes the broth taste authentic.

Don’t make the broth too thick. It should be pourable not gloopy. You want it to cover the noodles not sit on top of them.

Common Questions

Can I use chicken instead of pork?

Yes. Use boneless chicken thighs cut into small pieces. Cook them the same way you would cook the pork belly.

What if I can’t find curry roux cubes?

Look in Asian grocery stores in the Japanese section. You can also order them online. Brands like Golden Curry or Vermont Curry work great.

Can I make this vegetarian?

Use vegetable broth instead of dashi and skip the meat. Add tofu or more vegetables to make it filling.

How do I store leftovers?

Keep the noodles and broth separate in the fridge. The noodles will soak up all the broth if you store them together. They last 3 days in the fridge.

Can I make this spicy?

Add chili oil or red pepper flakes to your bowl. You can also buy hot curry roux cubes instead of mild ones.

Final Tips

Start with this basic recipe then change it to match what you like. That’s how you make it your own.

The soup tastes even better the next day after all the flavors sit together. Make extra if you can.

Don’t be scared to adjust the curry cubes up or down. Some people like thick curry and some like it thinner.

This dish proves you don’t need fancy ingredients or skills to make restaurant quality food at home. Just follow the steps and you’ll get amazing results every time.