Go Back

Gyukatsu & Curry Udon

Inspired by my trip to Japan, this gyukatsu and curry udon recipe recreates the iconic crispy-on-the-outside, rare-on-the-inside beef cutlet served at restaurants like Gyukatsu Motomura, paired with a cozy, flavorful Japanese curry udon. It’s a comforting and impressive combo that’s surprisingly easy to make at home.
Print Recipe Pin Recipe
Keyword: beef katsu recipe, beef katsu with curry, crispy beef katsu, curry udon, easy gyukatsu recipe, gyukatsu and udon, gyukatsu at home, gyukatsu batter, gyukatsu dipping sauce, gyukatsu fried rare beef, gyukatsu motomura, gyukatsu recipe, gyukatsu ribeye, homemade gyukatsu, how to make gyukatsu, Japanese beef cutlet, Japanese comfort food, Japanese curry udon, Japanese katsu beef, Japanese steak katsu

Ingredients

For Gyukatsu

  • beef (I used 1-inch thick ribeye, but you can use tenderloin, sirloin, or NY strip)
  • salt and pepper
  • 2 eggs
  • all purpose flour
  • water
  • panko bread crumbs
  • neutral oil with high smoke point

For Udon Curry

  • 1 whole onion thinly sliced
  • thinly sliced beef I used shabu beef
  • 2 tbsp hondashi powder
  • 8 cups water
  • 8 curry cubes I used the green box, Golden Curry brand
  • 1/4 cup mirin
  • 2 tbsp soy sauce
  • 2 tbsp sugar adjust according to personal preference
  • 2 eggs beaten
  • udon noodles
  • green onions for topping

Instructions

Make the Gyukatsu

  • Crush your panko breadcrumbs with your hands to break up any large chunks, then pour into a bowl and set aside.
  • Season your steaks with salt and pepper.
     
  • Crack 2 eggs into a bowl, add all-purpose flour, and mix until a thick paste forms.
  • Gradually whisk in water until the batter is slightly thinner than pancake batter.
  • Heat oil to 350°F.
  • Dunk each steak into the batter, coat it fully in panko, then fry until golden and crisp. Don’t overcook—it should still be red inside!
  • Let it rest for a few minutes, then slice thinly.
  • To serve, I used this mini portable grill from amazon  https://www.amazon.com/dp/B09L3SH2Y7?ref=ppx_pop_mob_ap_share

Make the Curry Udon

  • Cook your udon noodles in boiling water according to the package, then drain and set aside.
  • Dissolve the hondashi in 8 cups of water and set aside.
  • In a pot over medium heat, add a little oil and sauté the onions until soft.
  • Add the thinly sliced beef and cook it through.
  • Pour in the dashi stock, mirin, soy sauce, and sugar. Let it come to a boil.
  • Place your curry cubes in a strainer and submerge it in the broth, letting them dissolve completely.
  • Slowly stream in your beaten eggs while stirring gently, then lower the heat.
  • Plate your noodles, pour over the curry broth with beef and egg, and top with chopped green onions.