Katsu Udon with Tofu and Salmon

Katsu Udon with Tofu and Salmon is a delightful low-carb twist on a traditional Japanese dish, featuring crispy tofu and tender salmon served over a bed of hearty udon noodles. This dish combines savory flavors with nutritious ingredients for a satisfying lunch.

Ingredients

• Tofu - 200 grams
• Salmon fillet - 150 grams
• Udon noodles (low-carb) - 150 grams
• Soy sauce - 2 tablespoons
• Mirin - 1 tablespoon
• Dashi stock - 500 ml
• Green onions - 2, chopped
• Sesame oil - 1 tablespoon
• Cornstarch - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Cooking oil - for frying

Steps

1. Press the tofu to remove excess moisture, then cut it into thick slices.
2. Season the tofu slices with salt and pepper, then dredge them in cornstarch.
3. Heat cooking oil in a frying pan over medium heat and fry the tofu slices until golden brown on both sides. Remove and set aside.
4. In the same pan, add a little more oil if needed and cook the salmon fillet for about 3-4 minutes per side, or until cooked through. Remove and flake into pieces.
5. In a pot, bring dashi stock to a simmer. Add soy sauce and mirin, stirring to combine.
6. Cook the low-carb udon noodles according to package instructions, then drain and add to the pot with the dashi broth.
7. Add the chopped green onions to the pot and simmer for 2 minutes.
8. To serve, divide the udon and broth into bowls, top with crispy tofu and salmon flakes, and drizzle with sesame oil.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 25 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 60 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein from salmon and tofu, promoting muscle repair and growth.
• Rich in omega-3 fatty acids from salmon, supporting heart health.

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