Crispy Chicken Katsu & Soy Mayo with Shrimp & Vegetable Udon

Step 1

Prepare the ingredients:

Step 2

Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Halve the snow peas crosswise on an angle. Cut off and discard the root ends of the bok choy; thinly slice crosswise. To make the sauce, in a bowl, whisk together the miso paste, broth, half the soy glaze, 1/4 cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. In a separate bowl, combine the mayonnaise and remaining soy glaze. Using your hands, carefully separate the noodles.

Step 3

Pound & bread the chicken:

Step 4

On a large plate, combine the flour and all but a pinch of the togarashi. Place the breadcrumbs on a separate large plate. Crack the egg into a large bowl; beat until smooth. Pat the chicken dry with paper towels. Place between 2 sheets of plastic wrap on a sturdy work surface. Using the bottom of a heavy pan (or a meat mallet), pound the chicken to a ¼-inch thickness. Remove and discard the plastic wrap. Season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the pounded chicken in the seasoned flour (shaking off any excess), then in the beaten egg (letting the excess drip off), then in the breadcrumbs (pressing to adhere). Transfer to a plate.

Step 5

Cook the chicken:

Step 6

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the breaded chicken. Cook 4 to 6 minutes per side (if the pan seems dry, add a drizzle of olive oil before flipping), or until golden brown and cooked through.** Transfer to a cutting board. *An instant-read thermometer should register 165°F.

Step 7

Cook the shrimp:

Step 8

Pat the shrimp dry with paper towels. In a large pot, heat a drizzle of olive oil on medium-high until hot. Add the shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pot, transfer to a bowl.

Step 9

Cook the noodles & serve your dish:

Step 10

In the pot of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the halved peas. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the prepared noodles, sliced bok choy, and sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and the noodles are heated through. Turn off the heat and stir in the cooked shrimp until combined. Taste, then season with salt and pepper if desired. Thinly slice the cooked chicken crosswise. Serve the sliced chicken with the cooked shrimp and noodles. Garnish the chicken with the remaining togarashi. Serve the soy mayo on the side. Enjoy!

Step 11

Prepare the ingredients:

Step 12

Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Halve the snow peas crosswise on an angle. Cut off and discard the root ends of the bok choy; thinly slice crosswise. To make the sauce, in a bowl, whisk together the miso paste, broth, half the soy glaze, 1/4 cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. In a separate bowl, combine the mayonnaise and remaining soy glaze. Using your hands, carefully separate the noodles.

Step 13

Pound & bread the chicken:

Step 14

On a large plate, combine the flour and all but a pinch of the togarashi. Place the breadcrumbs on a separate large plate. Crack the egg into a large bowl; beat until smooth. Pat the chicken dry with paper towels. Place between 2 sheets of plastic wrap on a sturdy work surface. Using the bottom of a heavy pan (or a meat mallet), pound the chicken to a ¼-inch thickness. Remove and discard the plastic wrap. Season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the pounded chicken in the seasoned flour (shaking off any excess), then in the beaten egg (letting the excess drip off), then in the breadcrumbs (pressing to adhere). Transfer to a plate.

Step 15

Cook the chicken:

Step 16

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the breaded chicken. Cook 4 to 6 minutes per side (if the pan seems dry, add a drizzle of olive oil before flipping), or until golden brown and cooked through.** Transfer to a cutting board. *An instant-read thermometer should register 165°F.

Step 17

Cook the shrimp:

Step 18

Pat the shrimp dry with paper towels. In a large pot, heat a drizzle of olive oil on medium-high until hot. Add the shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pot, transfer to a bowl.

Step 19

Cook the noodles & serve your dish:

Step 20

In the pot of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the halved peas. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the prepared noodles, sliced bok choy, and sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and the noodles are heated through. Turn off the heat and stir in the cooked shrimp until combined. Taste, then season with salt and pepper if desired. Thinly slice the cooked chicken crosswise. Serve the sliced chicken with the cooked shrimp and noodles. Garnish the chicken with the remaining togarashi. Serve the soy mayo on the side. Enjoy!