When I make Japanese curry, I make in big portions so that I can enjoy with rice on the first day and with udon on the second day.

⚠️ Only one thing which we need to be really careful is how we preserve the leftover curry. I recommend you to finish within 2 days as well as to keep them in the fridge(never leave it on a hob!). I even take all the curry out from the pot, place them in my glass containers and keep them in my fridge. Then on the next day, put them back in the pot and heat them up again. This is very important to avoid bacteria from growing, which is called Clostridium perfringens.