Ingredients (2 servings)
| Potatoes (2cm dices) |
150g |
| Onions (2cm dices) |
100g |
| Carrot (cut into 2cm dices) |
20g |
| Olive oil |
1/2 Tbsp |
| Chicken broth |
350ml |
| Soy sauce |
1 Tbsp |
| Sugar |
1 Tbsp |
| S&B Golden Curry Mix 92g |
2 blocks (20g x 2) |
| Cooked udon noodles |
2 servings |
|
【Chicken katsu】
Chicken breast |
2 fillets (130g x 2) |
|
Salt |
Pinch |
|
Black pepper |
Pinch |
|
Flour |
As needed |
|
Egg |
1 |
|
Panko (Japanese breadcrumbs) |
As needed |
|
Deep frying oil |
As needed |
Directions
- Cut the potatoes, onion, and carrot into 2 cm dices.
- Heat the oil in a pot over medium heat and lightly stir-fry 【1】.
Add the chicken broth. When it comes to a boil, add soy sauce and sugar. Turn off the heat. Add the sauce mix and melt it completely.
Turn on the heat again and simmer while stirring.
【Chicken katsu】
- Season the chicken breast with salt and pepper. Sprinkle the flour all over the chicken, dip it in the beaten egg, and cover it with panko.
- Heat the oil for deep frying in a pot of a sufficient size to 170°C.
- Deep fry the chicken katsu for 6-8 minutes. (Adjust the frying time depending on the chicken size.)
- Turn the katsu over several times and fry until it becomes golden brown, then drain off excess oil.
- Serve the udon noodles (pour hot water over it to warm up the noodles) in a bowl, pour 【2】 over the noodles, and garnish with chives.
