Katsu Curry Udon with Swai Fish
A delicious and modern take on Japanese curry rice. Chef Mike's rich Kanagawa-style curry is paired with bouncy udon noodles and lightly fried swai, a light white fish. The curry udon is paired with thinly shaved cabbage and Fukujinzuke, Japanese-style pickled veggies, for a pop of freshness. All the elements play equal parts to create a balanced dish that is a delight in both taste and texture.
Nutritional facts
Protein
40g
Carbs
82g
Calories
910
Fat
48g
Ingredients
Canola Oil, Lotus Root, Hondashi, Curry Powder, All Purpose Flour, Butter, Carrots, Celery, Garam Masala, Tomato Paste, Garlic, Honey, Japanese Eggplant, Egg, Udon Noodles, Swai, Sugar, Potato, Onion, Worcestershire Sauce, Kosher Salt, Cucumber, Daikon Radish, White Vinegar, Cabbage, Rice Wine Vinegar, Ketchup, Green Onion, Ginger, Kombu, Fuji Apple, Rice Wine, Panko Breadcrumbs, Canola Oil, Cayenne Powder, Soy Sauce
Reviews
4.3
Based on 421 reviews
Michael · 05/18/25
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About Mike Ding
Mike Ding has over a decade of fine dining experience with a specialization in French and Asian cuisine. A graduate of Le Cordon Bleu, Mike's culinary journey began with training in global cuisines, butchery, and seasonal cuisine. His career includes pivotal roles at prestigious establishments such as Jean-Georges, Picholine, Forgione, Cut by Wolfgang Puck, and Masa.
Mike has been the Chef Owner of Mori NYC since 2019 and the CPO/Owner of Asian Veggies Inc. since 2021. At Asian Veggies Inc., he focuses on sourcing specialty fruits and vegetables while managing imports from Canada, Mexico, and Asia. He places consistent emphasis on incorporating fresh, seasonal ingredients into his dishes and is adept at collaborating directly with farmers and purveyors to ensure the highest quality produce for his menus.
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