Katsu Curry Udon
Indulge in the ultimate comfort food with this katsu curry udon recipe. Make a rich and creamy coconut-based sauce with shiitake mushrooms, garlic, and udon noodles, then top it off with crispy tempura vegetables for a satisfying crunch. Serve with a drizzle of chilli oil and fresh coriander for a truly unforgettable meal that will have you coming back for more.
Serves: 2
45 minutes
Cook time
Ingredients
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Karanchi Chili Crisp
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- 1 punnet shiitake mushrooms
- 3 cloves garlic
- 1 tbsp butter
- 2 spring onions
- 1 Katsu cube/sauce sachet
- 1 can light coconut milk
- 2 packs udon noodles
- 0.5 cup corn flour
- 0.5 cup plain flour
- 0.5 tsp baking powder
- Salt
- 1 cup cold carbonated water
- 0.75 ice cubes
- Your choice vegetables (for tempura)
- Vegetable oil
- Chilli oil
- Coriander
🔄Sam Jones's Suggested Substitutes
Corn Flour Can Be Substituted With Rice Flour For A Gluten-Free Option.
Light Coconut Milk Can Be Substituted With Almond Milk Or Soy Milk For A Lighter Alternative.
Udon Noodles Can Be Substituted With Soba Noodles Or Rice Noodles For A Different Texture.
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