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 (sulphur dioxide and sulphites)

Crushed Ginger (sulphur dioxide and 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) 845 Fat 35g of which saturates 21g Carbohydrates 108g of which sugars 18g Protein 26g Salt 4.98g

Please note our recipes are packed 
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

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.

  • Preparation time:

    For 2 -40 minsFor 4 -45 mins
  • Cooking time:

    For 2 -45 minsFor 4 -50 mins

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