Wagyu curry udon with potato foam

In a saucepan add a little olive oil, and at a low heat add the wagyu mince, letting the fat slowly melt

Add the garlic and cook for 30 seconds

Follow this with the ginger, cooking for a further 30 seconds. Add the onions, cooking for 2 minutes

Finally add the carrots, cooking for a further 3 minutes

Deglaze the pan with the sake, cooking it off until the alcohol evaporates

Add the stock and bring to boil before adding the curry powder. Simmer for around 15 to 20 minutes, checking seasoning as needed. At the same time, cook the udon noodles according to packet instructions

Place the potatoes in a large pan of salted water and place over a medium heat, bring to the boil and then simmer gently for 15 minutes until the potatoes are soft

Once the potatoes are cooked through, drain and allow to cool slightly. Meanwhile, place the milk in a small pan over a gentle heat to warm through

Mash the potatoes roughly with a fork or masher, before transferring to a blender with the melted butter

Blitz the potatoes and butter together briefly, then continue to blend while slowly pouring in the warm milk, until the mixture forms a smooth cream

Season to taste and then pass the potato cream through a fine sieve, before pouring into a siphon

Refrigerate the mix in the siphon until you’re ready to serve

Place the wagyu curry in a serving bowl. Add the cooked, drained udon noodles. Using the siphon, add the potato foam on top before garnishing with a sprinkle of chopped chives