Cool it once after it cooks.
The amino acid bonds and it becomes delicious if it cools it.
Warm it when eating.
When it is hard to be hot, I put a little milk and orange.:rolleyes:

I feel like Japanese curry is not curry but stew, because it's base on meat/vegetable stock with spices as additive not on excessive herb, but anyway I LOVE IT! When I eat it, I feel like I'm eating stew with very good aroma spices.