Katsu Udon

This delicious chicken katsu should be eaten all year round. Sure, summer is coming and the weather is getting warmer, but that doesn’t have to mean that soup is off the table. Especially a soup this good! The only thing I would change in this recipe is the bowl I used – I really need to get some shallow, wide bowls. But that is for another time – for now enjoy this restaurant quality katsu udon and ditch the take out! The chicken is coated perfectly and is crispy, golden on the outside – there really is no going back on how I make chicken from now on! The jammy eggs are a delicious touch as well, even though they are kind of a pain to peel, the reward is worth it!

For the Broth:

3 Tbsp Miso Paste
2 Tbsp GoChuJang Paste
5 Garlic Cloves, Minced
1 Tbsp Ginger, Minced
8 Cups Chicken Broth

For the Katsu:

4 Chicken Cutlets
2 Eggs
1/2 Cup Flour
1-2 Cups Panko Breadcrumbs
Oil, For Frying

Additional Ingredients:

4 Eggs, Soft Boiled
8 Oz Udon Noodles, Cooked
4 Green Onions, Sliced
2 Shallots, Sliced and Sauteed
2 Tbsp Sesame Seeds

Serves: 4
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes

To Make the Broth:

Add all the ingredients under the broth list, whisk well and bring to a boil. Once boiling, reduce the heat and simmer while you make the remaining components. Stir occasionally to insure the ingredients are combined.

To Make the Katsu:

Completely pat dry the chicken cutlets with a paper towel and set aside.
Grab 3 shallow bowls. In bowl 1 add the flour; in bowl 2 add the eggs and whisk together; and in bowl 3 add the panko breadcrumbs.
Take one chicken cutlet and coat completely in the flour. Shake off any excess flour.
Next, take the flour coated chicken and dip in the eggs to fully coat, shake off any excess egg.
Lastly, add the chicken to the panko breadcrumbs and fully coat – gently press the breadcrumbs in to the chicken to ensure they stick.
Repeat steps 3-5 until all chicken cutlets have been coated and set them aside on a clean plate.
Once you are ready to cook the chicken, heat a cast iron (or deep skillet) over medium to high heat and add in enough oil that it comes up about 1/4 inch. When the oil is hot, carefully add the chicken and cook for 6 minutes. Reduce the heat to medium, flip and continue cooking for another 6-8 chicken until completely cooked through.
When the chicken is done cooking, transfer to a cutting board and allow to rest for 5 minutes before slicing.

To Assemble:

Once the broth and chicken are ready to go, it is time to assemble the bowls. Prep all and any remaining ingredients (I prep the eggs and noodles while the chicken is cooking so it all gets done together).
First, slice the chicken.
Next, divide the broth between 4 bowls. Add 1/4 of the noodles to each bowl and top with 1 chicken cutlet. Lastly, top each bowl with 1 soft boiled egg and sprinkle on the diced green onions, shallots and sesame seeds (if using). serve and enjoy!