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Kyoto-Style Curried Broth with Udon Noodles
京風カレーうどん
- Serves:
4
- Difficulty
Easy
- Ready in
25 min
Published 2020
This dish is called ‘Kyoto-style’ because it features two of Kyoto’s specialty ingredients: dashi and aburaage (thin, fried tofu). Thickened curry broth and fried tofu combined with the sweetness of spring onions is happiness in a bowl.
Ingredients
Fresh
4 1.2 litres 42 fl oz
Method
Put the fried tofu in a colander. Pour boiling water over the tofu to remove the excess oil. Cut each piece of tofu into eight strips.
Heat the dashi in a saucepan over medium heat. Add the soy sauce and sugar and keep warm.
Cook the udon noodles according to the packet instructions, then drain.
Mix the curry powder, arrowroot and
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