The World Food Recipe Box

Let's Cook


The World Food Recipe Box

Let's Cook

Chicken Katsu Udon

Chicken Katsu Udon


Allergens in bold 


Spring onions

Chicken stock (Celery)


Chicken breast

Mayonnaise (Egg)

Panko (Gluten)

Sesame seeds 

Crushed ginger (Sulphites)

Crushed garlic (Sulphites)

Aromatic spice blend

Onion paste

Soy sauce (Gluten, Soya)

Nutritional Information:

Per serving: Energy (kcal) 867, Fat 32g, of which saturates 7g, Carbohydrates 80g, of which sugars 15g, Protein 67g, Salt 7g

Recipe Description:

Yoshoku (‘western-style’) restaurants had been around for over half a century before (legend has it) baseball star Shigeru Chiba walked into one in 1948 and asked for his two favourite dishes on one plate— kare, a silky-sweet gravy spiced with imported British curry powder, and katsu, a crispy panko-coated cutlet. Yoshoku food soon thrived amidst Japan’s post-war economic boom, with katsukare its deserving figurehead. In recent years, Japanese curry houses have offered endless customisation, with katsu curry on udon becoming a popular and playful twist on the classic dish.

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