| Recipe | Kare Udon

I tend to post a lot of food pics on Instagram. Perhaps that is why we get a steady trickle of recipe requests. The most recent of which is for a kare udon (curry udon). As usual we try to stick to a level authenticity  but we have to be for practical and create recipes around what we can find here in London.

| Ingredients |

90ml Mentsuyu(bonito soup stock) available HERE

2 cubes of Japanese curry roux. You can get this is most large supermarkets these days. If not, you can grab some HERE

2 tbsp of cooking sake

2 1/2 tbsp of katakuriko (potato flour) or use corn flour if you like. It is just to thicken the sauce.

160grams of really thinly sliced pork. You can get this from a Japanese or Korean supermarket.

2 packs of udon like THIS

1/2 onion and whatever veg you fancy adding. We used carrots.

Spring onions to your taste

| Method |

1. Thinly slice the onion, spring onion and veg and cut the pork into bite sized pieces.

2. Quick fry the pork and parboil any veg that you would like to add. Set aside.

3. Add 700ml of water into a saucepan and add the onions and mentsuyu to the pan. Bring to the boil and then simmer for 4 – 5 minutes. If you like your kare udon to have a deeper flavour then feel free to add the pork and veg into the mix now.

4. Add the curry roux cubes. Make sure that the cubes have melted completely and set aside while you do the next step.

5. Place the udon noodles on a plate and sprinkle with a bit of sake and microwave for 1 minute.

6. Add prepared udon noodles into the saucepan and cook for about 3 minutes. The heat should be high at first, then reduce to low once it comes to a boil.

7. Thicken to your taste with a katakuriko slurry (mix water and the katakuriko).

8. Serve it up in a deep bowl. If you prefer to a slightly lighter curry flavour then top with veg and pork now. Finish off with a sprinkle of spring onions.

P.S. Of course you can omit the meat or use chicken instead. Make it your own!