Katsu Udon

Katsu Udon is a comforting Japanese dish that combines crispy, tender chicken katsu served over a bed of low-carb shirataki udon noodles in a savory broth. This dish is perfect for a satisfying lunch without the carbs of traditional udon noodles.

Ingredients

• Shirataki udon noodles - 200 grams
• Chicken breast - 200 grams
• Egg - 1 large
• Almond flour - 50 grams
• Pork panko (or crushed pork rinds) - 30 grams
• Soy sauce - 30 ml
• Dashi stock - 500 ml
• Mirin - 15 ml
• Green onions - 2 stalks, chopped
• Sesame oil - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Cooking oil - for frying

Steps

1. Start by draining and rinsing the shirataki udon noodles under cold water. Set aside.
2. Flatten the chicken breast slightly and season both sides with salt and black pepper.
3. In a shallow bowl, beat the egg. In another shallow bowl, mix almond flour and pork panko.
4. Dip the seasoned chicken breast into the beaten egg, then coat it with the almond flour and pork panko mixture, pressing to adhere.
5. In a frying pan, heat cooking oil over medium heat. Fry the chicken katsu for about 3-4 minutes on each side or until golden brown and cooked through. Remove and let it rest before slicing.
6. In a pot, combine dashi stock, soy sauce, mirin, and sesame oil. Bring to a gentle simmer.
7. Add the shirataki udon noodles to the broth and cook for about 2-3 minutes until heated through.
8. To serve, place the udon noodles in bowls, ladle the broth over them, and top with sliced chicken katsu and chopped green onions.

Nutrition

• Calories: 450
• Protein: 40 g
• Carbs: 10 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 1100 mg
• Cholesterol: 120 mg
• Total Fat: 25 g
• Saturated Fat: 3 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• Low in carbs, making it suitable for ketogenic diets.
• High in protein from chicken, promoting muscle health and satiety.

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