Rice:

Cook Rice per package

When rice is finished, add butter, salt and pepper to taste, and rice wine vingegar. Stir and cover/keep warm.

Udon Soup:

Bring Chicken Stock, Water & Soy Sauce to a simmer

Add Veggies, reserving a handful of sliced green onions

Bring back to simmer, simmer 5 mins

Add Udon noodles, Bring back to simmer, simmer 5 mins

Chicken Katsu:

Bring Vegetable Shortening to 350F

Fry reserved green onions to golden brown, drain/set aside

Mix Eggs

Dry thighs, dredge in flour, then egg, then coat thoroughly in bread crumbs

Fry to golden brown (~4 mins/side)

Cut into strips

Serve:

On a small plate, create a pile of rice, garnish with fried green onions

Spood udon mixture into bowl

Next to rice put 1/2 of chicken

Add 2nd half of chicken to top of udon bowl

Add Sriracha sauce to taste :)