Don Katsu Pork Udon Noodle Soup is an elegant blend of textures and flavors, offering the best of Japanese cuisine in one comforting dish. The combination of crispy, golden don katsu pork and chewy udon noodles doused in a savory, aromatic broth makes this meal perfect for anyone craving something hearty yet elegant.
This dish’s star is the don katsu pork – breaded and fried pork cutlets crispy on the outside and tender inside. These cutlets are seasoned and fried until golden brown, providing a delightful crunch that contrasts with the smoothness of the soup. Slicing the pork into strips allows easy eating and creates a visually appealing presentation, adding richness and depth to the overall dish.
Thick and chewy udon noodles are the perfect vehicle for soaking up the flavors of the broth. Udon, a traditional Japanese noodle, is known for its soft texture and mild flavor, making it a comforting base for the soup. Cooking the noodles separately from the broth ensures they maintain their texture and don’t become overly soft.
Integral to this dish is the aromatic broth. The base of the broth is a blend of dashi, a traditional Japanese stock, soy sauce, and mirin, all enhanced by a smooth, blended mixture of ginger, garlic, and shallots. These ingredients are combined and strained, resulting in a silky, flavorful broth carrying fragrant, slightly sweet, aromatic notes without chunks or bits. The broth also includes shiitake mushrooms, which lend their earthy, umami flavor to deepen the overall taste.
For garnish, fresh cilantro leaves and pickled ginger provide freshness and acidity, balancing the broth’s richness and crispy pork. The cilantro’s bright, herbaceous flavor cuts through the savory elements, while the pickled ginger adds a refreshing zing, elevating the entire dish. These garnishes enhance the taste and bring a vibrant, colorful presentation to the bowl.
This dish is perfect for those who enjoy the contrast of textures – crispy pork, tender noodles, and smooth broth – and the layers of flavors for which Japanese cuisine is known. It’s a complete meal in one bowl, offering protein, noodles, and vegetables in a satisfying serving. Whether cooking for yourself or impressing guests, Don Katsu Pork Udon Noodle Soup is a dish that will leave everyone wanting more.
Combining traditional Japanese elements with a modern, smooth broth creates a comforting and exciting dish. It is ideal for a weeknight dinner or a special occasion, and with just the right balance of crunch, flavor, and warmth, this soup will become a favorite.
Don Katsu Pork Udon Noodle Soup
4
servings30
minutes20
minutes50
minutesDon Katsu Pork Udon Noodle Soup is a comforting Japanese-inspired dish that combines crispy, golden-fried pork cutlets with chewy udon noodles in a savory broth made from a smooth blend of ginger, garlic, and shallots, garnished with fresh cilantro and pickled ginger for a flavorful finish.
Ingredients
- For the Don Katsu Pork:
4 pork cutlets
1 cup panko breadcrumbs
2 eggs, beaten
1/2 cup flour
1 teaspoon garlic powder
to taste, salt and ground black pepper
for frying, vegetable oil
- For the Soup:
8 ounces udon noodles
1/2 pound shiitake mushrooms, sliced
6 cups dashi broth
5 cloves of garlic
1 shallot
1-inch piece of ginger
1 tablespoon mirin
1 tablespoon rice vinegar
to taste, salt and ground black pepper
Directions
- Prepare the Soup Base:
Blend the ginger, garlic, and shallot with a small amount of water until smooth. Strain the mixture and sicard the fibrous pieces.
In a large pot, bring the dashi broth to a boil. Add the strained ginger-garlic-shallot mixture, soy sauce, mirin, and rice vinegar. Season with salt and ground black pepper pepper. Add the sliced shiitake mushrooms and simmer for 10-15 minutes. - Cook the Udon Noodles:
While the soup simmers, cook the udon noodles according to package instructions. Drain and set aside. - Prepare the Don Katsu Pork:
Season the pork cutlets with salt and ground black pepper. Dredge each cutlet in flour, dip in the beaten eggs, and coat with panko breadcrumbs.
Heat 1″ of vegetable oil in a skillet over medium-high heat. Fry the breaded pork cutlets until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels, then slice into strips. - Assemble and Serve:
Divide the cooked udon noodles into bowls. Ladle the hot broth with shiitake mushrooms over the noodles, then top with sliced don katsu pork.
Garnish with fresh cilantro leaves and pickled ginger. Serve hot and enjoy!