< ALL | Entrees

Entrees

Curried Tonkatsu Udon Bowl

Curried Tonkatsu Udon Bowl

Entrees

Curried Tonkatsu Udon Bowl

PREP TIME: 20 minutes
COOK TIME: 20 minutes
SERVINGS: 24 portions
INGREDIENTS
  • 1 cup Canola Oil
  • 1/2 cup Garlic, Minced
  • 3/4 cup Curry Powder McCormick
  • 16 cups Russet Potatoes Peeled, Large Diced, Boiled
  • 4 cup Vegetable Stock Unsalted
  • 1/2 cup Fresh Ginger, Grated Peeled & Grated
  • 6 cups Silk® Unsweetened Almondmilk
  • 3 cup Peas Frozen IQF
  • 4 cup Carrots Peeled, Sm. Diced, Roasted
  • 24 each Large Portabello Mushroom Whole
  • 4 cups Silk® Unsweetened Almondmilk
  • 4 cups All-Purpose Flour
  • 10 eggs Egg, Large Beaten
  • 8 cups Panko Bread Crumbs
  • 36 cups Udon Noodles (~18 cups dry; 2520g dry) Cooked Al Dente
  • 6 cups Sugar Snap Peas Peeled, Sauteed, Cut on a Bias
  • 1 cup Togarashi Spice
Silk Almondmilk, Unsweetened, 32oz
Silk Almondmilk, Unsweetened, 32oz
Learn more
DIRECTIONS
  • In a large pot on medium heat, heat canola oil and saute minced garlic and curry powder for 1-2 minutes until fragrant.
  • Add half of russet potatoes, fresh ginger, and vegetable stock to pot. Bring to simmer.
  • Use an immersion stick blender to puree contents in pot until smooth.
  • Add Almondmilk, remaining potatoes, peas, carrots. Stir until well combined. Hold warm on low heat.
  • 3-step bread portabello mushrooms with Almondmilk, AP Flour, beaten eggs, and panko crumbs.
  • Deep fry breaded mushrooms until golden. Slice fried mushrooms to 1/2"" thick slices.
  • Assemble udon bowl:

    8 oz - Cooked udon noodles
    8 oz - Japanese curry
    1 ea - Sliced Tonkatsu Mushroom
    1/4 cup - sauteed sugar snap peas
    1/4 tsp - togarashi spice
Silk Almondmilk, Unsweetened, 32oz
Silk Almondmilk, Unsweetened, 32oz
Learn more

DANONE IS PROUD TO BE A B CORPTM

People using business as a force for good

LEARN MORE

BIG TASTE, TRUSTED BRANDS

SEE ALL BRANDS