Tonkatsu and Udon by Koya London

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TONKATSU AND UDON BY KOYA LONDON YUZU PICKLE DAIKON TONKATSU, TONKATSU SAUCE, COLESLAW SANSHO ASPARAGUS AND ONSEN TAMAGO UDON Tonkatsu and Udon by Koya A short menu of Koya summer favourites featuring thick-cut tonkatsu and light asparagus udon. 20 minutes Give the instructions a read through to familiarise yourself with the process before you start. Serves 2 Preheat the grill to 220°C/200°C. In the Box 1. There are three stages to cooking the udon : Udon boiling, cooling and warming. Dashi 2. To boil, fill a large saucepan almost to the brim with Daikon 3-4 litres of unsalted water. Once boiling, gently shake Coleslaw and pull the udon noodles to separate them and lower Asparagus into the water for 15 minutes. Add a dash of cold water if it looks likely to bubble over. Grapeseed oil Salt and sansho 3. When the 15 minute timer is up, drain the udon. Tonkatsu Fill the same pot back up with cold water and return the noodles to cool them. Onsen tamago Sesame salt 4. Separately, empty the dashi into a small Tonkatsu sauce saucepan and bring to the boil over a high heat. 5. Empty the daikon onto a small plate and the coleslaw into another. 6. Season the asparagus with grapeseed oil , salt and sancho powder Place the seasoned asparagus and tonkatsu onto a baking tray and grill for 5 minutes, turning halfway through. 7. In the meantime, set a full kettle on to boil. Drain the udon from the cold water and divide between two serving bowls. Pour over the boiling water from the kettle, leave them to warm for one minute, then drain each bowl individually. 8. Pour the piping hot dashi over the noodles. Crack in the onsen tamago and add the cooked asparagus to each bowl. 9. Slice the tonkatsu into 2cm pieces and gently place on a plate with the sesame salt to the side and the tonkatsu sauce in a dipping bowl. 10. Serve all the dishes together in the middle of the table. Itadakimasu! That’s it, sit down and tuck in! Don’t forget to share your creation with @thedishpatch @koyalondon Ingredients Daikon: yuzu juice, yuzu skin, rice vinegar (sulphites), water, sugar, salt Tonkatsu: pork (British), egg, oil, flour (gluten), panko (traces of crustaceans) Tonkatsu sauce: pear, ginger, mirin, soy, honey, red miso (soya) Sesame salt: sesame, salt Coleslaw and dressing: beans, cabbage, carrots, onion, kumquat, egg, wild garlic, lemon, soy, vinegar (sulphites), mirin, mustard, oil Udon: udon flour (gluten), tapioca flour, salt, cornflour (trace of gluten) Dashi: dried bonito (fish), dried anchovies (fish), hongaeshi (soya) Onsen tamago: egg Salt and sansho Asparagus Grapeseed oil Allergens - sulphites, egg, dairy, gluten, soya, fish, mustard, crustaceans, sesame May contain traces of nuts. Storage - Transfer all components to fridge as soon as received. Ensure all chilled items are cold on arrival, do not eat if warm Consume before - 31st May 2021 Same time next week? Browse the rest of our menus at dishpatch.co.uk.

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