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Sapporo Soup Curry
By Namiko Hirasawa Chen · justonecookbook.com
Serves 4
1 hr 20 min
A Japanese curry soup with deep-fried vegetables and steamed rice, built on browned chicken thighs and a spiced broth.
| prepRinse rice 3 times, drain well | ||||||
| prepMeasure curry seasonings ahead: roux cube, curry powder, garam masala, tomato paste, mango chutney, honey | ||||||
| 1½ cups / 300 g uncooked Japanese short-grain white rice | Cook rice on multi-cooker rice setting, 8 min | Serve rice & soup, top with fried vegetables | ||||
| water (for rice) | ||||||
| 2.5 lb / 1.1 kg bone-in skin-on chicken thighs (about 6 pieces) | Brown chicken skin-side down, 5 min per side | Add half broth, scrape pan, return chicken | Add carrot, mushrooms & remaining broth | Add basil & bay leaf, pressure cook 35 min | Stir in salt & soy sauce, taste & adjust | |
| 1 tsp Diamond Crystal kosher salt (for the chicken) | ||||||
| freshly ground black pepper | ||||||
| ½ Tbsp extra virgin olive oil | ||||||
| 1 onion, diced | Sauté onion & butter until translucent, 7–8 min | |||||
| 1 Tbsp unsalted butter | ||||||
| ¼ tsp Diamond Crystal kosher salt (for the onion) | ||||||
| 3 cloves garlic, minced | Stir in garlic & ginger | |||||
| 1 knob ginger (1-inch / 2.5 cm, peeled and grated) | ||||||
| 1 cube Japanese curry roux (1 small square block) | Bloom curry roux, powder & garam masala | |||||
| 1 Tbsp Japanese curry powder | ||||||
| 1 tsp garam masala | ||||||
| 1 Tbsp tomato paste | Sauté tomato paste until fragrant | |||||
| 1 Tbsp honey | Stir in honey & mango chutney | |||||
| 1½ Tbsp mango chutney | ||||||
| 3 cups / 720 ml chicken stock/broth (divided: 1.5 cups + 1.5 cups) | ||||||
| 1 carrot, cut into small pieces | ||||||
| 1 package shimeji (brown beech) mushrooms, separated into small clusters | ||||||
| 1 Tbsp dry basil | ||||||
| 1 bay leaf | ||||||
| 1 tsp Diamond Crystal kosher salt (to taste) | ||||||
| 1 tsp soy sauce | ||||||
| 1 russet potato, cut into 6–8 wedges | Soak potato 10 min, score eggplant | Deep-fry vegetables 350°F / 175°C, drain | ||||
| 2 inches / 5 cm lotus root (renkon), thinly sliced | Soak lotus root 10 min, prep bell pepper | |||||
| ½ red bell pepper, seeded and cut into 4 wedges | ||||||
| 2 okra, hard top edges removed, cut in half lengthwise | Prep okra & kabocha | |||||
| 2 oz / 55 g kabocha squash, thinly sliced | ||||||
| 1 cup / 240 ml neutral oil (for frying) | ||||||
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