This dish was from the only restaurant my friend and I went to twice: Senkichi Ebisu. We got the same thing both times: this curry udon with tonkatsu,. I’m going to experiment with different online recipes for Japanese curry, but the example pictures for most of the recipes don’t resemble the bright yellow color of this particular dish—it was very soupy, not thick at all, nothing solid in the curry except the noodles, green onions, and the tonkatsu. Any ideas what makes this curry special/recipe speculations? I wish I had thought to get a picture of the menu! Thanks so much 🙂
