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For the Katsu broth:

  1. For the Katsu broth:

  2. Whisk KNORR Professional Vegetable Jelly Bouillon into boiling water. Then add KNORR Blue Dragon Katsu Sauce and simmer for 30 minutes.
  3. Cook the Udon noodles in boiling water until cooked, then refresh in cold water, drain and toss in a little oil.
  4. Cut Tofu into 1cm dice.
  5. Finely shred the chillies.
  6. Trim enoki mushrooms of stalk ends.
  7. Wash, Pick and dry baby spinach
  8. To finish:

    • In a bowl add in the noodles, baby spinach, tofu and the enoki mushrooms.
    • Add in the katsu broth and finish with the chilli.