Hokkaido-Style Soup Curry recipe - ingredients, nutrition and when to eat it
Hokkaido-style soup curry is a Japanese curry made with large pieces of chicken and vegetables in a light, spiced broth, served with rice.
Hokkaido-style soup curry is a Japanese curry made with large pieces of chicken and vegetables in a light, spiced broth, served with rice. Unlike thick curry, the broth is light and fragrant, making it especially comforting on a chilly evening.
World cuisine · 45 minutes to cook
Tips: Cut the potatoes and carrots into large pieces so they don’t easily fall apart in the broth.
Tips: Lightly coat the eggplant with oil and roast it separately before adding it on top for a beautifully browned surface and satisfying texture.
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Ingredients (1 serving)
- Chicken Thigh — 120 g
- Potato — 0.5 pc
- Carrot — 0.3 pc
- Eggplant — 0.5 pc
- Onion — 0.3 pc
- Garlic — 1 pc
- Ginger — 0.5 tsp
- Curry Powder — 1 Tbsp
- Tomato Paste — 1 Tbsp
- Chicken Stock — 350 ml
- Cooking Oil — 1 Tbsp
- Salt — 0.3 tsp
- Ground Black Pepper — 0.1 tsp
- Steamed White Rice — 1 bowl