和風咖喱烏冬

天氣炎熱沒胃口，可以嘗試烹調和風咖喱烏冬提振食欲。 煙韌滑溜烏冬，配香濃咖喱湯底，口感豐富，簡單易煮，而且冷熱皆宜。

和風咖喱烏冬

材料：

烏冬 
豆腐 
配搭自己喜愛的蔬菜，例如甘筍/油揚/青瓜/番茄

咖喱湯底材料：

水 900g 
咖喱粉 7.5g 
醬油 18g 
味醂風調味料 10g 
黑糖 8g 
昆布粉 2g 
素菇粉 1g 
海鹽 少許 
信州白味噌 28g 
片栗粉、水各1.5湯匙（加在一起攪拌）

做法︰

1. 將豆腐煎 / 燒好，青瓜切絲，番茄切件備用；

2. 咖喱湯底材料全部放入煲內煮滾，一邊攪拌，最後加入片栗粉水，拌勻後，試味便可；

3. 煮好烏冬，加入適量咖喱湯底，加入青瓜、番茄、已燒 / 煎豆腐便可。

小貼士： 
– 濃度 / 濃稠度請自行調整 
– 煮好後可加 2-3 滴麻油 
– 每種咖喱粉成分不一，今次用的是 S&B 赤罐咖喱粉 
– 若凍食，片栗粉分量需要多一些

Japanese Curry Udon

Ingredients：

Udon 
Tofu 
Preferred vegetables as toppings, e.g. carrot, aburaage, cucumber, tomato, etc.

Curry broth ingredients：

900g water 
7.5g curry powder 
18g soy sauce 
10g mirin-style seasoning 
8g brown sugar 
2g kombu powder 
1g vegetarian mushroom powder 
A pinch of sea salt 
28g Shinshu white miso 
1.5 tbsp potato starch 
1.5 tbsp water (mixed with potato starch)

Steps︰

1. Fry/grill the tofu until done. Shred the cucumber. Slice the tomato. Set aside.

2. Place all the ingredients for curry broth in a cooking pot and bring to the boil. Stir constantly to combine. Pour in the potato starch mixed with water. Mix well and taste.

3. Cook the udon in boiling water until done. Add a ladle of curry broth. Place the cucumber, tomato and fried/grilled tofu on top. Ready to serve.

Tips： 
– Adjust the flavour and thickness of the broth to your liking. 
– Serve with a drizzle of sesame oil to enhance flavour. 
– Different brands of curry powder contain different spices. This recipe uses S&B spicy curry powder. 
– If serve cold, add more potato starch to thicken the broth.