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katsu udon soup with popcorn chicken croutons for two red bowls baby shower


I am a huge fan of Japanese food (I am still very new to it but what I have tried is amazing). this is a post for a virtual baby shower/celebration for two red bowls . the theme was food served in bowls (such a great theme). I wracked my brain for a while and had several different ideas but I decided on this. I put a spin on the chicken katsu curry and served it with panko crusted popcorn chicken, and added some extra liquid to the sauce to make it more like soup and served it with udon noodles. basically its a hug in a bowl. I think you are going to love it. this virtual baby shower was planned by steph from I am food blog and Alana from fix feast flair. I love taking part in virtual parties as its so great to see what every one comes up with, its always amazes me how everyone seems to come up with something totally different. Cynthia gave birth to her little bowl (see what I did there) last week, so maybe all these shower recipes can give her quick ideas of dishes to make in the first few weeks of motherhood, I wish I could package this up and send it off. what an exciting time. at first I thought it would be fun to recreate one of Cynthia’s recipes and I was going to make her Taiwanese popcorn chicken as it looks incredible and then some how this creation popped into my head. katsu-udon-soup-with-popcorn-chicken-croutons-1





  • 1 large onion, diced
  • 4 cloves of garlic, diced
  • 2 scallions (green and white parts sliced)
  • 1 large carrot cut into thin strips
  • 1 teaspoons of ground ginger
  • 2 tsp curry powder
  • 1 teaspoon of turmeric
  • 1 teaspoons of cumin
  • seeds from 2 cardamom pods ground
  • 1 teaspoons of ground coriander
  • 1 tablespoon of sugar
  • 2 tablespoons of soy sauce
  • 1 litre chicken stock plus 200ml water
  • 1 bay leaf
  • 1 packet of udon noodles
  • 4 boneless chicken thigh fillets
  • panko bread crumbs
  • egg
  • flour
  • coriander
  • salt and pepper

to make the soup

fry the chopped onions in oil until soft then add the sliced carrots and scallions. I cut the carrots into thin batons. then add to the pan. add the garlic and saute for 1 minute then add the spices and stock and water and simmer then when the chicken is almost ready add the udon noodle.

to make the popcorn chicken arrange three bowls one with flour one with the bread crumbs and one with beaten egg. cut the chicken into small chunks and coat in flour seasoned with salt and pepper. then dip into the beaten egg and then into the breadcrumbs. once you have coated all the chicken using a deep fryer heated to 180c  fry on each side for 2 to 3 minutes until crispy. add the sauce and noodles to a bowl and top with the popcorn chicken and some coriander and some chopped scallions.


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