Name: Kyoto-Style Curried Broth with Udon Noodles (京風カレーうどん)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves: 4
Cuisine: Japanese
Ingredients: 1.2 litres (42 fl oz) Basic Dashi Stock (or use powdered dashi), with an extra 2 g (1⁄16 oz) dashi powder added; 90 ml (3 fl oz) soy sauce; 4 teaspoons light brown sugar; 1 kg (2 lb 4 oz) frozen udon noodles or 400 g (14 oz) dried udon noodles; 16 spring onions (scallions), sliced into thick diagonal pieces; ¼ cup (35 g) arrowroot or cornflour (cornstarch); 4 teaspoons mild curry powder; 4 aburaage (thin, fried tofu )

Preparation info

Serves:
4

Difficulty
Easy
Ready in
25 min

Appears in

Japanese Food Made Easy

By Aya Nishimura

Published 2020

About

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 aburaage (thin, fried tofu )
1.2 litres (42 fl oz) Ba

Asia
Japan
Kansai: Kyoto
Main course
Noodles

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 75

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Ingredients

Fresh

Method

Part of