Authentic Hokkaido Soup Curry
Tender Chicken Leg

Experience the vibrant flavors of northern Japan with Hokkaido soup curry — featuring a tender, fall-off-the-bone chicken leg, flash-fried root vegetables, and a richly spiced broth served alongside rice.

Ingredients

• 2 chicken legs
• 200 g broccoli
• 2 bell peppers
• 8 okrars
• 300 g lotus root
• 1 carrot
• 1 pumpkin
• 1 potato
• 40 g curry paste
• 40 g tomato paste
• 5 g chili powder
• 20 g soy sauce
• 15 g cooking wine
• 15 g sake
• 800 ml high broth or water
• 1 spoonful miso paste
• to taste salt and black pepper
• to taste cooking oil
• optional additional vegetables of your choice

Instructions

1. 1Season the chicken legs

   

   Sprinkle salt and black pepper evenly on both sides of the chicken legs and rub them thoroughly. Let the chicken marinate for about 20 minutes to absorb the flavors before cooking.

   Tip: Make sure to distribute the salt and pepper uniformly to ensure every bite is well-seasoned.
2. 2Cut the vegetables

   

   Slice root vegetables into small pieces and other vegetables into strips for even cooking and a nice presentation.

   Tip: Cut vegetables uniformly so they cook at the same rate.
3. 3Pan-fry the vegetables

   

   Briefly fry the vegetables over low heat without cooking them through until the surfaces are slightly browned, then remove and set aside.

   Tip: Do not overcook the vegetables at this stage since they will simmer later.
4. 4Fry the chicken legs

   

   Using the same pan with the residual vegetable oil, fry the seasoned chicken legs. Cook until the skin renders its fat and both sides turn golden brown, then remove and set aside.

   Tip: Fry skin-side down first to get a crispy golden crust and render the fat efficiently.
5. 5Sauté aromatics

   

   In the pan containing the rendered chicken fat and flavorful browned bits, add the sliced white onion, garlic, and ginger, stir-frying until deeply aromatic.

   Tip: Stir continuously over low heat to prevent the garlic and ginger from burning.
6. 6Add curry paste and sauces

   

   Stir in 40g curry paste, 40g tomato paste, 5g chili powder, 20g soy sauce, 15g cooking wine, and 15g sake. Reduce to low heat and stir continuously to toast the spices and release their aromas.

   Tip: Stir-frying the paste activates the spices and deepens the overall flavor profile.
7. 7Add broth to the paste

   

   Pour 800ml of high-quality broth or water into the pan, stirring well to scrape up any remaining browned bits and dissolve the paste into a rich soup base.

   Tip: If available, adding a spoonful of miso at this stage can enhance the umami depth of the soup.
8. 8Simmer chicken in curry broth

   

   Return the fried chicken legs to the simmering broth. Cover and gently simmer over low heat for about 15 minutes, adding a splash of boiling water if the liquid reduces too much.

   Tip: Keep the heat low so the chicken absorbs the rich curry flavors without breaking apart.
9. 9Blanch green vegetables

   

   Bring a small pot of water to a boil, then add a little oil. Place the green vegetables into the boiling water and blanch for about 30 seconds to preserve their vibrant green color and nutrients.

   Tip: Adding a bit of oil to the boiling water helps keep the vegetables glossy and bright green.
10. 10Combine vegetables with soup

    

    Gently stir the pre-cooked root vegetables and freshly blanched green vegetables into the simmering curry. Let them warm through so their natural sweetness melds with the spiced broth.

    Tip: Spicy food lovers can sprinkle in extra chili powder at this stage to boost the heat level.

Storage & Reheating

Burn It Off

Frequently Asked Questions