Katsu Udon with Tofu and Chicken

Katsu Udon with Tofu and Chicken is a deliciously satisfying low-carb twist on a classic Japanese dish, featuring crispy chicken katsu and tender tofu in a savory broth. This hearty meal is perfect for a fulfilling lunch, combining protein and flavor in every bite.

Ingredients

• Chicken breast - 200 grams
• Firm tofu - 150 grams
• Udon noodles (low-carb alternative) - 100 grams
• Egg - 1 large
• Panko breadcrumbs (low-carb option) - 50 grams
• Green onions - 2 stalks, chopped
• Soy sauce - 2 tablespoons
• Mirin - 1 tablespoon
• Dashi stock - 500 ml
• Sesame oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Prepare the tofu by pressing it to remove excess moisture, then cut it into bite-sized cubes.
2. In a bowl, season the chicken breast with salt and black pepper, then coat it in panko breadcrumbs.
3. Heat sesame oil in a pan over medium heat and fry the chicken until golden brown and cooked through, about 5-7 minutes per side. Remove and let it rest.
4. In a separate pot, bring dashi stock to a simmer and add soy sauce and mirin.
5. Add the tofu cubes to the dashi broth and allow them to warm through for about 3-4 minutes.
6. Meanwhile, cook the low-carb udon noodles according to package instructions, then drain and set aside.
7. Slice the fried chicken into strips.
8. In bowls, assemble the dish by placing a portion of udon noodles, topped with the tofu and dashi broth, and garnish with green onions and chicken katsu strips.
9. Serve immediately and enjoy your Katsu Udon with Tofu and Chicken!

Nutrition

• Calories: 450
• Protein: 40 g
• Carbs: 25 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 120 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle repair and growth.
• Low-carb alternative helps in maintaining stable blood sugar levels.

Tags