One of our favorite dishes back in NZ. We used the curry for udon and rice, for work and for picnic, for friends in backpackers and for our kiwi colleagues! So nostalgic!
Revealing the secret recipe for a real creamy Japanese curry udon: a spoonful of peanut butter added after turning off the fire and while the gravy is still hot. The improvised version made in Malaysia is further blessed with the luxury of sanuki udon and crispy soy cutlet. 😋