Uploaded December 2025 | Updated September 2026, 2 weeks ago
CRISPY Katsu Curry Udon!
This Katsu Curry Udon was piping hot, glossy, and rich. The YETI Rambler bowls kept each component at the perfect temp so the noodles stayed bouncy and the final dish held its heat. Which is nice when it’s 20 degrees outside. Massive hugs (and a single smooch) to @YETI for partnering on this one.
Grab your YETI Rambler bowls here: yeti.com/collections/collections-featured/gift-sets/22030000060.html
2 boneless pork chops or chicken breasts (1/2 to 3/4 inch thick)
Salt and black pepper
1 cup flour
4 eggs, beaten
3 cups panko
Neutral oil for frying
4 Tbsp butter
2 Tbsp neutral oil
2 large onions, thinly sliced
4 cloves garlic, minced
2 inches ginger, minced
2 Tbsp Japanese curry powder
4 Tbsp flour4 cups dashi stock
1 cup milk
3 Tbsp soy sauce
2 Tbsp Worcestershire
2 Tbsp honey
Kosher salt, to taste
2 portions fresh or frozen udon
Scallions, sliced
Togarashi
Sesame seeds
1. Melt butter and neutral oil in a pan, then saute onions, garlic, and ginger until soft and lightly caramelized.
2. Add Japanese curry powder and bloom for 30 seconds. Stir in flour to form a spiced roux, cooking for 2 minutes.
3. Slowly whisk in dashi, milk, soy sauce, Worcestershire, and honey. Simmer 10 to 12 minutes until thick and glossy. Season with kosher salt to taste. Keep warm.
4. Season pork or chicken with salt and pepper. Dredge in flour, dip in beaten eggs, and coat with panko, pressing crumbs firmly.
5. Heat frying oil to 340 to 350 F (171 to 177 C). Fry katsu until golden and cooked through, 4 to 6 minutes. Drain and slice.
6. Cook udon according to package instructions, then drain and keep warm.
7. Divide noodles between bowls. Ladle hot curry broth over top, add sliced katsu, and garnish with scallions, sesame seeds, and shichimi togarashi.
#YETI #ad #YETI_Partner #BuiltForTheWild
CRISPY Katsu Curry Udon!
This Katsu Curry Udon was piping hot, glossy, and rich. The YETI Rambler bowls kept each component at the perfect temp so the noodles stayed bouncy and the final dish held its heat. Which is nice when it’s 20 degrees outside. Massive hugs (and a single smooch) to @YETI for partnering on this one.
Grab your YETI Rambler bowls here: yeti.com/collections/collections-featured/gift-sets/22030000060.html
2 boneless pork chops or chicken breasts (1/2 to 3/4 inch thick)
Salt and black pepper
1 cup flour
4 eggs, beaten
3 cups panko
Neutral oil for frying
4 Tbsp butter
2 Tbsp neutral oil
2 large onions, thinly sliced
4 cloves garlic, minced
2 inches ginger, minced
2 Tbsp Japanese curry powder
4 Tbsp flour4 cups dashi stock
1 cup milk
3 Tbsp soy sauce
2 Tbsp Worcestershire
2 Tbsp honey
Kosher salt, to taste
2 portions fresh or frozen udon
Scallions, sliced
Togarashi
Sesame seeds
1. Melt butter and neutral oil in a pan, then saute onions, garlic, and ginger until soft and lightly caramelized.
2. Add Japanese curry powder and bloom for 30 seconds. Stir in flour to form a spiced roux, cooking for 2 minutes.
3. Slowly whisk in dashi, milk, soy sauce, Worcestershire, and honey. Simmer 10 to 12 minutes until thick and glossy. Season with kosher salt to taste. Keep warm.
4. Season pork or chicken with salt and pepper. Dredge in flour, dip in beaten eggs, and coat with panko, pressing crumbs firmly.
5. Heat frying oil to 340 to 350 F (171 to 177 C). Fry katsu until golden and cooked through, 4 to 6 minutes. Drain and slice.
6. Cook udon according to package instructions, then drain and keep warm.
7. Divide noodles between bowls. Ladle hot curry broth over top, add sliced katsu, and garnish with scallions, sesame seeds, and shichimi togarashi.
#YETI #ad #YETI_Partner #BuiltForTheWild
