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.
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
Divide the broth and udon noodles among four bowls.
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