Curry Udon with Tofu Katsu - Cuisine Magazine - From New Zealand to the World
Japanese curry with crunchy katsu is super popular and delicious, but pre-made golden curry mixes and roux cubes are full of unnecessary additives. It’s very ea
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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
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