Udon Noodle Soup w/ Chicken Katsu & 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.
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
Bring Vegetable Shortening to 350F
Fry reserved green onions to golden brown, drain/set aside
Dry thighs, dredge in flour, then egg, then coat thoroughly in bread crumbs
Fry to golden brown (~4 mins/side)
Cut into strips
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 :)
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