INFO:

Do you ever just combine a bunch of different dishes and hope it works out? That is basically the Katsu Curry Udon, a combo of 3 Japanese comfort dishes! [Ingredients] 1 slab of pork loin Salt & pepper, flour, egg, bread crumbs 1 negi (can replace with scallionsu002Fgreen onions) 1 packet frozen udon noodles (can use any noodles) [Broth Ingredients] 750ml water 2 tsp each of premade bonito & kombu dashi powder 80ml sake 80ml mirin 80ml soy sauce 2 blocks Japanese curry roux. 1 tbsp potato starch & water 1. Add small incisions along the fat of the pork loin, then tenderize. 2. Cover in salt & pepper, flour, egg, bread crumbs. 3. Fry each side for ~3 minutes depending on thickness at 320°(F). 4. Let it rest for 5 minutes, then fry in & out until golden at 355°(F). 5. Make dashi broth by combining water with the dashi packets. 6. Add sake, mirin, soy sauce. Bring to boil then turn off heat. 7. Add & melt Japanese curry roux. Simmer in low heat for 5 minutes. 8. Mix water & potato starch, add to adjust gooeyness. 9. Cut up negi shaft(the white part), sauté, then add into curry. 10. Cook up udon noodles, put into bowl along with everything else.