Curry made with Sapporo or Hokkaido soup is a delectable variation to the already exquisite Japanese curry made with roux. Although it is watery and somewhat thin, this soup carries quite a bit of heat.
Along with a helping of rice, the spicy curry is topped with a variety of fried vegetables, chicken that is so tender it practically melts in your mouth, and a serving of rice.
Hokkaido, located in northern Japan, is home to a delicious soup curry that will warm your heart and spirit. In addition to this, it is one of the most well-liked meals in Japan because of its very high nutrient content.
Curry made with Sapporo Soup
Curry soup (Soup)
12 onion and 14 carrot
2 individual garlic cloves
2 centimetres of ginger in a knob
a three-cup measure of chicken stock
1 bay leaf 1 tsp soy sauce
Spices and herbs for soup
1 little slice of roux for Japanese curry
1 level tablespoon of curry powder
1 tsp garam masala
1 tbsp tomato paste
1 tbsp sugar
half of a package of shimeji mushrooms
½ red bell pepper
1 chicken thigh with the bone still in it (Plus any extra vegetables you like)
Rice with a short grain length from Japan
The steps of making soup curry.
- The following is the recipe for the soup curry base:
- In a bowl, combine all of the spices for the soup.
- The garlic and ginger should be minced.
- Cut the onions into cubes measuring 2 centimetres each. Use the ‘ranger’ style of cutting, which is traditional in Japan, to snip the carrots into pieces of about the same size.
- After drying it with paper towels, season the chicken thigh with salt and pepper on both sides.
- Warm up one tablespoon of oil. The chicken thighs should be seared on all sides in a deep saucepan until they are a golden brown colour. Remove from the oven and set down on a dish or tray.
- Sauté the onions in the same saucepan over medium heat for about five minutes, or until the onions become translucent.
- Mix in the carrots, ginger, and garlic that has been minced. Cook for a total of 3 minutes.
- The soup spices should be added, and then everything should be well combined. Fry for one to two minutes to blend the flavours together.
- Include the chicken thigh along with the chicken stock in the dish. Be careful to scrape the sides and bottom of the pan to remove all of the golden pieces, as this will result in the curry having a higher umami content.
- After adding the bay leaf, continue to boil for another half an hour.
- After bringing the mixture to a simmer, taste it and season it with salt, pepper, and sugar as necessary.
Instructions for preparing the toppings
- Put some flavourless oil in a pot and get it up to 170 degrees Celsius.
- Prepare all of the vegetables by chopping them into small pieces.
- Fry each veggie in a little bit of oil until it is soft.
- Position on a wire rack to allow the excess oil to drain.
- The chicken leg should be served beside the soup, and the fried veggies should be sprinkled on top. Rice should be served on a separate dish, and then you may eat it.