Udon Noodle Soup w/ Chicken Katsu & Rice
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 :)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1558g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 3434 | ||
Calories from Fat: 1175 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 130.6g | 174 % | |
Saturated Fat 68.2g | 341 % | |
Monounsaturated Fat 34.5g | ||
Polyunsanturated Fat 16.4g | ||
Cholesterol 481.2mg | 148 % | |
Sodium 9119.8mg | 314 % | |
Potassium 2685.5mg | 71 % | |
Total Carbohydrate 460.5g | 135 % | |
Dietary Fiber 28.3g | 113 % | |
Sugars, other 432.1g | ||
Protein 103.2g | 147 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3434
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