Curry Udon with Tofu Katsu - Cuisine Magazine - From New Zealand to the World

Ingredients

• CURRY ROUX
• 100g unsalted butter
• 100g flour
• 4 tablespoons Japanese curry powder
• 1 tablespoon garam masala
• CURRY UDON
• 500g fresh udon noodles
• 1 tablespoon plain oil
• 1 onion, sliced
• 3 medium carrots, peeled, sliced into 2cm pieces
• 4 cups vegetable stock
• 10g kombu
• curry roux (use half of the recipe given and save the rest for another meal)
• tamari, to taste
• TOFU KATSU
• 300g firm tofu
• ½ cup flour
• 1 tablespoon cornflour
• ½ teaspoon salt
• 1 teaspoon togarashi seasoning, plus extra to serve
• ⅔ cup panko crumbs
• oil for frying
• steamed greens or cucumber and spring onion, to serve