JAPANESE KARE UDON CURRY

INGREDIENTS

2 cups dashi (Japanese stock) or veg stock

2 TBSP olive oil

300g tofu, sliced

1 onion, sliced thick

1 carrot, cut into 2cm chunks

1 small potato, cut into 2cm chunks

4 cubes curry roux (more or less)

1/2 TSP ground chilli

1 packet udon noodles

1 green onion, finely sliced

Shichimi

1. Simmer the onion, carrot and potato in the dashi in a covered sauce pot until the vegetables are tender, about 15 minutes.

3. While that simmers, cook your udon noodles to packet instructions in a pot of boiling water. Set aside.

4. In a separate pan, heat the oil over a medium heat and cook the tofu for around 4 mins either side or until browned.

2. Add the curry roux and chilli to the vegetable pot, and stir until the cubes break down and sauce thickens.

4. Place the cooked udon noodles in a bowl and pour the curry soup onto the noodles. Garnish with green onions and Shichimi.