Considered real Japanese comfort food, Japanese-style curry is typically eaten as curry katsu (a curry sauce with rice and sliced, crumbed chicken or pork) but is excellent in a soup iteration for thick, chewy udon noodles. Here, I’ve given it a boost with chicken mince (you could use turkey or pork mince instead) and finished with a whole raft of fun toppings. If you want things a bit thicker and more curried, toss in a cube or two more for the curry roux. It’s that easy! Another #MakeItWednesday recipe to try.
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ABOUT MARION

Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.

Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).

​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.