Soup Curry (スープカレー)

Soup Curry (スープカレー)

In an attempt to recreate my dining experience at Dominika in Sapporo (Hokkaido) last year, I made soup curry for dinner, nearly from scratch. Actually, I used a prepared broth from the supermarket which requires mixing with water. Everything else was prepared using fresh ingredients.


  • 1 bag of soup curry broth
  • 250 ml of water
  • 1 carrot, cut into quarters
  • a few small potatoes, cut into halves
  • 1 eggplant, cut roughly into quarters
  • a few slices of kabocha (Japanese pumpkin)
  • a few pieces of broccoli
  • mushrooms
  • 1 egg, cooked and sliced in half
  • shredded cheese


Step 1 — boil vegetables

  1. Fill a large pot with water and bring to a boil.
  2. Add potatoes and carrots and cook for 20 minutes. Add the egg also, but be sure to remove it once it is cooked to your liking. (I cooked it for about 10 minutes for a hard-boiled egg.)
  3. Remove potatoes and carrots. Add the broccoli and mushrooms and boil until cooked — this should only take a minute or two.
  4. Remove water, and remove pot from heat.

Step 2 — pan-fry cheese and vegetables

  1. Switch to a non-stick skillet, over medium-high heat.
  2. Sprinkle some shredded cheese in a thin, even layer.
  3. Cook until the edges look cooked and start to lift up, then flip the fried cheese over.
  4. Cook for an additional two minutes, then remove cheese from heat.
  5. Add eggplant and kabocha. Pan-fry both sides until cooked.
  6. Remove pan from heat.

Step 3 — fry chicken

  1. Using the same large pot as earlier, add oil and fry chicken until fully cooked and crispy.
  2. Remove oil and clean the pot if needed.

Step 4 – make broth & combine everything

  1. Make the broth according to the directions. For mine, it was to combine all of the vegetables, the broth and 250 ml of water and cook for 5-6 minutes.
  2. Finally, once everything is heated, you can serve in bowls with a side of saffron rice.
  3. Yum, yum, yum. Eat and enjoy the fruits of your labor!

How to make saffron rice:

  1. Add two cups of rice and appropriate amount of water (~2.5 cups) to rice cooker.
  2. Add a few strands of saffron. Stir and let soak for about 20 minutes.
  3. After 20 minutes, add 1 tsp. of olive oil and stir well before pushing the “Cook” button on your rice cooker.
  4. Wait for the rice cooker to do its magic.
  5. Eat and enjoy!
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