Hokkaido Soup Curry

Soup curry is actually a very casual food. The meat, vegetables and soup in it can be adjusted according to your preferences. If you have stock, you can use chicken stock, beef stock, or vegetable stock; if you don't have stock, you can also use stock cubes, or if you don't have either, you can use plain water. The more common meat is chicken, which is a classic choice. In fact, I think fried pork chops, fried shrimps or fried steak are also good. Vegetables are more casual, just use whatever is in season, either boiled or fried.

1. Sauce for soup curry

Ingredients: onion, ginger, garlic, Japanese curry powder, dried basil, dried parsley, cumin, tomato paste, lard, honey , black pepper.

Prepare ingredients: Peel and shred onions, chop ginger and garlic into strips.

Stir-fry: Add lard to the pot, add onions after melting, stir-fry until onions caramelize and turn light brown, add chopped ginger and stir-fry until fragrant, after onions are caramelized. , add the minced garlic and stir-fry slightly. Be sure not to burn it. Stir-fried garlic will produce a bitter taste. After frying the aroma of garlic, you can add some lard to the pot as appropriate, then add dried basil, dried parsley, cumin, Japanese curry powder, black pepper and tomato paste and stir-fry until fragrant, then add honey to sweeten it and mix Once evenly mixed, set aside.

2. Fried food

Ingredients: eggplant, carrots, potatoes, mushrooms, pumpkin, broccoli, chicken legs.

Process the ingredients: cut the eggplant into diagonal slices, cut the potatoes into corners, cut the carrots into diagonal slices, cut the pumpkin into semi-circular slices, and cut the broccoli into florets.

Frying: Pour oil into the pot, heat it to 60%, add the vegetables, fry until they are slightly browned, and then take them out. Filter the oil and set aside. Wipe the chicken legs dry, put them in the pot, and fry them until the surface is golden brown. You don't need to fry them thoroughly.

In addition, if you want to fry the whole chicken leg as shown in the picture, it is recommended to rub the chicken leg with salt first and marinate it in the refrigerator for 24 hours, which will add more flavor. Some flavor. But if you want to make it easier to eat and don’t have time to marinate the chicken legs in advance, just remove the bones from the chicken legs, cut them into three pieces, add a little salt and fry until both sides are golden.

3. Hokkaido soup curry

Ingredients: stock, curry paste, miso paste, soy sauce, red pepper powder, salt, sugar, black pepper, Japanese curry powder, chicken, oil Fried vegetables.

Prepare the sauce: After boiling the stock, add curry paste, miso paste, soy sauce, red pepper powder and sugar, and season with salt as appropriate.

Mixing: Add the chicken to the sauce and simmer for a few minutes until the chicken is cooked through, making the soup slightly thicker. Add Japanese curry powder to further enhance the curry flavor.

Plating: Place the chicken in a deep bowl, place fried vegetables next to it, pour the soup on top, and garnish with red pepper shreds. When eating Hokkaido soup curry, it will be more ritualistic if paired with yellow rice. How to cook yellow rice: Add a little curry powder and butter to the rice cooking water.