Hokkaido Soup Curry Recipe

Hokkaido Soup Curry Recipe

Everyone knows that Hokkaido is home to some of Japan’s best sushi and seafood, and given it is just a hop, skip and a halfpipe away from Siberia, some of the country’s best skiing. But what they might not know is that it is also the home of a killer curry, served as soup and packed with chicken and vegetables.

The ultimate comfort food after a day of skiing, the hearty, spicy and frankly addictive soup curry is a traditional Hokkaido dish and the polar opposite of the lean and clean Japanese cuisine most people know and love.

Most soup curries star a roasted chicken leg and are boldly accessorised with a rainbow of roasted or deep-fried vegetables including chilies, lotus root, pumpkin, eggplant, and potatoes bathed in a spicy golden soup, the more fiery the better.

Eaten with a side of rice, it became one of Raffles’ go to dishes at Hoshino Resorts TOMAMU after a day of powdery action. In fact, the kid would wallow in bowls of it to warm up his frosty insides.

So, it is hardly surprising that as the weather turns a little cooler down under, his mind (which is located somewhere in the vicinity of his gut) has been wandering back to Hokkaido and a bowl of the sensational soup.

Here’s our take on the tasty treat, Hokkaido Soup Curry

Hokkaido style Soup Curry

Category: Asian food, Recipes

Servings: four

Hokkaido Soup Curry Recipe


  • 4 potatoes, peeled and quartered
  • 2 carrots, peeled and quartered
  • 1 Chinese eggplant, cut into thick wedges
  • 8 shitaki mushrooms, whole
  • 2 zucchinis, cut into thick wedges
  • 1 red capsicum, cut into 5cm strips
  • 150 grams frozen sliced lotus root
  • 3 Birdseye chilies
  • 2 tbsp. vegetable oil
  • 4 tbsp. Japanese curry powder
  • 4 chicken thighs, skin removed
  • 1 red onion, finely chopped
  • 1 tsp. garlic, finely chopped
  • 2 tbsp grated ginger
  • 2 bay leaves
  • 1.5 litres chicken stock
  • Basil, to serve
  • Japanese Rice to serve


  1. Heat oven to 200 degrees celsius.
  2. Toss the vegetables in a tablespoon of the oil and place on a baking tray lined with baking paper, then bake for 25 minutes.
  3. Fry the chicken thighs in a little oil in a large pot until golden, then set them aside.
  4. Add the onion, garlic and ginger to the pot and fry until transparent. Add the curry powder and cook for a further minute, stirring constantly.
  5. Add the bay leaf, chicken stock and chillies and bring to a simmer, skimming the surface for scum and excess oil regularly.
  6. Place the chicken into the curry and simmer for a further 30 minutes, until the chicken is tender.
  7. Add the roasted vegetables.
  8. Top with a handful of torn basil leaves and serve in soup bowls with a side of rice.

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