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Hokkaido soup curry

Adam Liaw
Adam Liaw

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Hokkaido soup curry.
Hokkaido soup curry.William Meppem

Curry came to Japan via tins of English vindaloo, and today on the mainland it's made like a French-style veloute from a roux and stock. Enterprising chefs from the northern island of Hokkaido, however, have come up with their own version designed to show off the region's excellent vegetables.

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Ingredients

  • 2 carrots, peeled and quartered

  • 1 ear of corn, cut into thick rings

  • 1 eggplant, cut into thick wedges lengthways

  • 1 green capsicum, cut into 5cm strips

  • 2 king oyster mushrooms, halved lengthways (or quartered if very thick)

  • 4 tbsp vegetable oil, or olive oil

  • 4 chicken marylands, skin removed

  • 1 tsp flake salt

  • 1 brown onion, grated

  • 2 cloves garlic, finely chopped

  • 1 tbsp grated ginger

  • 1 tbsp ground cumin

  • 1 tbsp ground coriander

  • 1 tbsp paprika

  • 1 tsp garam marsala

  • 1 cinnamon stick

  • ½ cup tomato passata

  • 1 bay leaf

  • 1.5 litres water or chicken stock

  • 1 tbsp each sake, soy sauce and mirin

  • ½ cup loosely packed basil leaves, roughly torn

  • 2 hard-boiled eggs, to serve

Method

  1. Step 1

    Heat your oven to 190C (fan forced). Toss the vegetables in two tablespoons of the oil and arrange on a baking tray lined with baking paper. Scatter with salt and bake the vegetables uncovered for 25-30 minutes until they are roasted and tender.

  2. Step 2

    Season the chicken marylands with salt and brown, two at a time, in a little oil in a large pot and set them aside. Add the onion, garlic and ginger to the pot and fry for about two minutes until softened (add a little more oil if you need to). Add the spices, tomato passata and bay leaf and fry for a further minute until fragrant. Add the water or stock, sake, soy sauce and mirin and bring to a simmer. Return the chicken to the pot and simmer for 30 minutes, until the chicken is tender. Stir through the basil leaves.

  3. Step 3

    Place one chicken maryland in each bowl and add the roasted vegetables and half an egg.

  4. Step 4

    Pour over the curry soup and serve with thick-sliced, buttered bread or steamed rice.

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Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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