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
Ingredients
- 800ml of boiling water
- 4dried shiitake mushrooms, 6-8g
- 1tbsp of Worcestershire sauce
- 1tsp chicken stock granules
- ½tsp dashi powder
- 80g of Japanese curry roux, finely chopped
- 2handfuls ofkale leaves, about 80g, destemmed and roughly torn or chopped
- 2baby leeks, cut into 1cm-thick slices at an angle, or 4 spring onions
- 2portions of fresh or frozen udon noodles
- 1medium egg, or two if you're making two individual portions
- 50g ofmozzarella cheese, or mild Cheddar, grated
- 20g ofdeep-fried tofu puffs, abura-age, cut into pieces about 2.5cm wide (optional)
- 100g offirm tofu, cut into 1cm thick slices
Instructions
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 ingredientsStep 2
When the mushrooms have rehydrated fully, squeeze them dry and discard their stemsStep 3
Bring the water to a high simmer and add the Worcestershire sauce, chicken stock powder, dashi powder and curry rouxStep 4
Use a whisk to dissolve the roux, then add the mushrooms, kale and leeksStep 5
Boil for about 4 minutes until the veg are tender, then add the udonStep 6
Let the liquid come back to the boil, then crack the egg into the centre of the soup and top with the cheeseStep 7
Place a lid on the pan and cook for another 3–4 minutes so the egg sets and the cheese meltsStep 8
Top with the tofu and serve immediately – ideally, this should still be bubbling when you tuck in