Recipe for the weekend

Chicken katsu udon soup 🌞

Hi, hello, and Happy Saturday! I was unceremoniously relieved from jury duty after watching Mrs. Doubtfire in the courthouse, and I’m back in your inbox with a new recipe.

This chicken katsu udon soup recipe is based on a soup I used to get at a local restaurant. I got some comments about not serving it with the sauce, but I swear they never served it with tonkatsu sauce. If you love the sauce, by all means, go buy a jar and drizzle to your heart’s content. You can also make Just One Cookbook’s recipe for tonkatsu sauce! Personally, I love the crispy chicken paired with the light, gingery broth, so I don’t use tonkatsu sauce on this one.

Before I give you the recipe, I just need half a second of your time to admire the beauty of these chicken cutlets. So crispy, so crunchy, and so perfectly golden brown! My secret is adding white pepper and shichimi togarashi to the flour. It gives just a subtle sumthin-sumthin to the chicken.

You can use shichimi togarashi from one of my favorite brands (psst, they’re also a meal plan supporter!), or if you want it ASAP, you can grab a jar on Amazon and get super quick delivery. I’ve also used the brand I linked on Amazon, and it’s very, very good, though I do slightly prefer Daybreak Seaweed.

Chicken Katsu Udon Soup Recipe

Anyway, ready to cook? Grab the full recipe on my website by following the link below!

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And because I’m feeling extra productive today, I’ll also be sharing a new recipe over on

Exploring Vegan

, so make sure you’re subscribed to get it!

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Hope everyone has an amazing weekend! Byeeeeeee! 👋

-kylie