The World Food Recipe Box

Let's Cook


The World Food Recipe Box

Let's Cook

Vegetable Katsu Curry Udon

Vegetable Katsu Curry Udon


Allergens in bold




Coconut Milk

Panko Breadcrumbs (Gluten)

Sesame Seeds (Sesame)

Vegetable Stock Pot (Celery)

Crushed Garlic (Sulphites)

Crushed Ginger (Sulphites)

Aromatic Spice Blend

Sautéed Onion Paste

Soy Sauce (Gluten, Soya)

Udon Noodles (Gluten)

Spring Onion

Plain Flour (Gluten)

Nutritional Information:

Per serving: Energy (kcal) 1035 Fat 32g of which saturates 20g Carbohydrates 162g of which sugars 32g Protein 29g Salt 8.63g

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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