When I make Japanese style curry, I first enjoy it over rice.
Japanese curry is thick and rich, and it goes so well with rice.
I usually make extra so that I have left-over to make curry noodle soup.
I transform the curry into less thick broth to go with my noodles, by adding a few things, such as water, dry Kombu seaweed (to flavor the broth), sugar, and soy sauce.
The soup was delicious!
This time I added homemade vegan meatballs and edamame, and topped it off with scallion.
These meatballs get so juicy when they absorb the broth.
I hope everyone had a good start of the week.
