Soup Curry
Homemade Soup Curry Recipe from Sapporo, Hokkaido
Soup Curry is a bit different from the classic Japanese curry. The soup is typically thinner, used chunky cut vegetables but thoroughly cooked soft along with grilled chicken legs. It's known as a soul food from Sapporo, Hokkaido.
Let’s dive into the recipe and the history of the Soup Curry!
RECIPE
Servings: 3-4
Time: 40 min
Ingredients:
4 chicken legs
1 tbsp curry powder (to marinate the chicken)
salt and pepper, to taste
1/2 onion
1 potato
1 small carrot
1/2 bell pepper
1 tsp grated ginger
1 tsp minced garlic
2 tbsp curry powder (for soup)
1 can tomato sauce
2 cups water
boiled eggs, for topping
cooked rice, for serving
Instructions:
In a bowl, combine the chicken legs with curry powder, salt, and pepper. Massage the chicken and let it marinate for 10-15 minutes.
Chop the onion, potato, carrot, and bell pepper into medium-sized chunks. Grate the ginger and mince the garlic.
Boil the eggs by adding them to boiling water and cooking for 8 minutes. This is for a topping of the soup curry.
Add a splash of cooking oil and place the marinated chicken legs in the pot. Sear them until they develop a golden crispy exterior. They don't need to be fully cooked at this stage. Once done, remove the chicken from the pot and set aside.
In the same pot, add the chopped onion, minced garlic, and grated ginger. Stir-fry until the onion turns translucent and aromatic.
Add the chopped carrot, bell pepper, and potato to the pot and stir quickly.
Sprinkle in the additional curry powder and crumble in the consomme cube, tomato sauce and water, then return the seared chicken legs to the pot.
Cover the pot with a lid and let the soup curry simmer gently over low heat for 20-30 minutes.
Once the soup curry is ready, serve it with a boiled egg.
Soup Curry History in Japan:
Soup Curry is believed to have originated in the northern city of Sapporo, Hokkaido, during the mid-20th century. Hokkaido, Japan's northernmost island, is known for its cold climate, and hearty, warming dishes are particularly cherished there. It's said that Soup Curry was born out of a desire to create a dish that combined the comforting flavors of curry with the nourishing qualities of soup, perfect for combating the chilly weather.
Its unique combination of flavors and comforting warmth gradually captured the attention of food enthusiasts and travelers from other parts of Japan.
The turning point for Soup Curry came in the 2000s when it started gaining broader recognition and popularity across Japan. I’ve seen the boom arrived to Tokyo and Soup Curry restaurants started opening there. Even some restaurants began offering customizable options, allowing diners to choose their preferred level of spiciness, types of protein (such as chicken, pork, or seafood), and additional toppings.
This adaptability and creativity contributed to Soup Curry's appeal, making it accessible to a wide range of palates and dietary preferences. It also helped cement its status as a beloved comfort food, not just in Hokkaido but throughout Japan.
