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Japanese Curry Udon with Crispy Tempeh Katsu

This luscious and thick homemade Japanese Curry Udon paired with crispy Tempeh Katsu is addictive and perfect for your next weeknight dinner.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Course
Cuisine: Fusion, Japanese
Keyword: curry udon, noodles, tempeh, udon
Servings: 2

Ingredients

Japanese Curry

  • 2-3 slices slices kombu or dried kelp
  • 3 cups water
  • 1/2 white onion
  • 1/2 carrot chopped
  • 2 small potatoes chopped
  • 1/2 apple grated
  • 1 tbsp toasted sesame oil
  • 2 tbsp light soy sauce
  • 1/2 tbsp mirin
  • 1 tbsp mushroom dashi
  • 2 cubes curry roux
  • 1 square dark chocolate
  • 2 packs udon noodles

Tempeh Katsu

  • 4 tbsp plain flour sub with gluten free flour
  • 1 tbsp corn starch
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1-2 tsp japanese chili flakes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/3 cup sparkling water (to form a thick but not runny batter)
  • 1/2 cup breadcrumbs
  • 1/2 cup neutral oil or more for frying

Garnish

  • 1 stalk spring onions
  • toasted white sesame seeds
  • toasted black sesame seeds

Instructions

  • Add kombu slices to 3 cups of water and bring to a boil. Simmer for a few minutes.
  • Chop your carrots and potatoes into small cubes. Blend apple into a paste or grate them. Slice onions.
  • Add sesame oil to a pan, onions, potatoes and carrots. Saute for 5-7 minutes.
  • Add back in the kombu stock. Add grated apple, light soy sauce, mirin and bring to a boil.
  • Add curry roux cubes, mushroom seasoning and simmer with the lid closed until the vegetables are cooked. Before serving, add in a piece of dark chocolate and mix well in the heat. At this stage, you can add more water if you don't want a thick curry.
  • Cook udon noodles according to package instructions.
  • Mix together dry ingredients - plain flour, corn starch, salt, black pepper, onion powder , garlic powder and chili flakes.
  • Add 1/3 cup water gradually (add more to get a thick paste, but the batter should not be runny).
  • Coat a thin slice of tempeh in the mixture. Coat it again in breadcrumbs.
  • Deep fry it until golden brown. Drain the excess oil on a tissue. Slice the tempeh into pieces.
  • Serve curry udon over noodles and place tempeh. Garnish with spring onions, toasted sesame seeds and japanese chili flakes. Enjoy!