Cheesy curry hotpot udon

Cheesy curry hotpot udon

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.
  • Cooking:
  • Serves: 2 persons



  1. Step 1

    Combine the water and mushrooms in a medium-sized (about 22 cm diameter, 1.5 litre capacity) hotpot or casserole and leave to soak while you prepare the rest of the ingredients
  2. Step 2

    When the mushrooms have rehydrated fully, squeeze them dry and discard their stems
  3. Step 3

    Bring the water to a high simmer and add the Worcestershire sauce, chicken stock powder, dashi powder and curry roux
  4. Step 4

    Use a whisk to dissolve the roux, then add the mushrooms, kale and leeks
  5. Step 5

    Boil for about 4 minutes until the veg are tender, then add the udon
  6. Step 6

    Let the liquid come back to the boil, then crack the egg into the centre of the soup and top with the cheese
  7. Step 7

    Place a lid on the pan and cook for another 3–4 minutes so the egg sets and the cheese melts
  8. Step 8

    Top with the tofu and serve immediately – ideally, this should still be bubbling when you tuck in