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  • Sapporo Soup Curry Recipe

Sapporo Soup Curry Recipe

Posted on Jul 15th, 2022
by Andy Cheng
Categories:
  • Soups

Sapporo or Hokkaido soup curry is a delicious alternative to the already tasty Japanese roux curry. It is a thin and watery soup but still packs a spicy punch.

A selection of fried vegetables and melt-in-your-mouth tender chicken tops the spicy curry along with a serving of rice.

Famous in the north of Japan, Hokkaido, soup curry warms your heart and soul. On top of this, it’s extremely nutritious and is one of the most popular dishes in Japan.

Sapporo Soup Curry

Andy Cheng
4.91 from 51 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Curry
Cuisine Japanese
Servings 3 servings

Ingredients
 
 

Soup curry:

  • ½ onion
  • ¼ carrot
  • 2 cloves of garlic
  • 1 knob of ginger (2cm/ about 1 inch)
  • 3 cup chicken stock
  • 1 bay leaf
  • 1 tsp soy sauce

Soup seasonings:

  • 1 piece Japanese curry roux
  • 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)
  • Japanese short grain rice

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

    Tried this recipe?Let us know how it was!
    • Family Dinners

    Andy Cheng

    Growing up with a Japanese mother, Andy has extensive knowledge of Japanese culture, life and food. Originally from England, Andy started to train to be a chef after graduating university and moved to Japan to start his culinary journey. With his aim to run his own restaurant, he studied under Michelin star chef Namae Shinobu and Akihiro Nagao. He is now studying how to roast coffee in Northern Japan.

    4.91 from 51 votes (51 ratings without comment)

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