Sapporo Soup Curry
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
55 mins
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Total Time
1 hr 15 mins
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Servings
3 servings
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Cuisine
Japanese
Sapporo Soup Curry
Description
This recipe combines aromatic spices and a range of vegetables to create a hearty yet nuanced soup curry. The process begins by searing seasoned chicken thigh until browned, then sautéing diced onion, carrot, garlic, and ginger in the same pan. Curry seasonings including Japanese curry roux, curry powder, garam masala, tomato paste, and sugar are added and briefly fried to bloom flavors. Chicken stock and bay leaf are added, then the chicken returns to the pot to simmer for 45 minutes, infusing the broth.
The dish is garnished with toppings such as eggplant, shimeji mushrooms, and red bell pepper, which can be cooked separately or added near the end to retain texture. The final soup is aromatic with layered spice notes, a balance of savory and slight sweetness, and tender meat. Serving with short grain rice allows the broth to be enjoyed fully.
This soup curry can accommodate additional vegetables and adjusts seasoning after simmering for taste. The slow simmer develops a deep flavor that differs from typical curry stews.
Ingredients
Soup curry:
- ½ onion
- ¼ carrot
- 2 cloves garlic
- 1 knob ginger 2cm/ about 1 inch
- 3 cup chicken stock
- 1 bay leaf
- 1 tsp soy sauce
Soup seasonings:
- 1 piece curry roux Japanese style
- 1 tbsp curry powder
- 1 tsp garam masala
- 1 tbsp tomato paste
- 1 tbsp sugar
Toppings:
- ½ pack shimeji mushrooms
- 1 eggplant
- ½ red bell pepper
- 1 chicken thigh bone in
- (plus any extra vegetables you like)
- short grain rice Japanese
Instructions
How to cook Soup Curry
How to make the soup curry base:
- Mix all the soup seasonings in a bowl.
- Mince the garlic and ginger.
- Dice the onions into 2 cm/ 1 inch pieces. Cut the carrots to a similar size using the Japanese ‘rangiri’ cutting method.
- Pat the chicken thigh dry and season with salt and pepper on both sides.
- Heat 1 tbsp of oil In a deep sauce pan, then sear the chicken thigh on both sides until golden brown. Take out and rest on a tray or plate.
- In the same sauce pan, on a medium heat, sauté the onions for around 5 minutes till translucent.
- Add the minced ginger, garlic and the carrots. Fry for 3 minutes.
- Add the soup seasonings in and the mix all together. Fry for 1-2 minutes to combine the flavors.
- Add the chicken stock and the chicken thigh. Make sure to scrape the sides and bottom to remove all the golden bits, which will add more umami to the curry.
- Add the bay leaf and simmer for 45 minutes.
- After simmering, adjust the seasoning with salt, pepper, and sugar if needed.
How to make the toppings:
- Add a neutral flavored oil to a saucepan and heat to 170 ºC/ 340° F.
- Cut all the vegetables into bite-size pieces.
- Lightly fry each vegetable till tender.
- Place on a wire rack to drain excess oil.
- Serve the soup with the chicken leg and top with the fried vegetables. Serve your rice on a separate plate and enjoy!
Notes
User Reviews
Overall Rating
4.9
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