Cheesy Curry Hotpot Udon Recipe - Great British Chefs

Name: Cheesy Curry Hotpot Udon Recipe - Great British Chefs
Ingredients: 800ml of boiling water; 4 dried shiitake mushrooms, 6-8g; 1 tbsp of Worcestershire sauce; 1 tsp chicken stock granules; 1/2 tsp dashi powder; 80g of Japanese curry roux, finely chopped; 2 handfuls of kale leaves, about 80g, destemmed and roughly torn or chopped; 2 baby leeks, cut into 1cm-thick slices at an angle, or 4 spring onions; 2 portions of fresh or frozen udon noodles; 1 medium egg, or two if you're making two individual portions; 50g of mozzarella cheese, or mild Cheddar, grated; 20g of deep-fried tofu puffs, abura-age, cut into pieces about 2.5cm wide (optional); 100g of firm tofu, cut into 1cm thick slices

www.greatbritishchefs.com

This curry hotpot udon recipe from Tim Anderson is topped with cheese, a decadent and rich combination well worth a try, especially when paired with plenty of udon and abura-age, or deep fried tofu.

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Ingredients

800ml of boiling water
4 dried shiitake mushrooms, 6-8g
1 tbsp of Worcestershire sauce
1 tsp chicken stock granules
1/2 tsp dashi powder
80g of Japanese curry roux, finely chopped
2 handfuls of kale leaves, about 80g, destemmed and roughly torn or chopped
2 baby leeks, cut into 1cm-thick slices at an angle, or 4 spring onions
2 portions of fresh or frozen udon noodles
1 medium egg, or two if you're making two individual portions
50g of mozzarella cheese, or mild Cheddar, grated
20g of deep-fried tofu puffs, abura-age, cut into pieces about 2.5cm wide (optional)
100g of firm tofu, cut into 1cm thick slices