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5 Spices Sapporo Soup Curry
5 Spices Sapporo Soup Curry

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We hope you got insight from reading it, now let’s go back to 5 spices sapporo soup curry recipe. To cook 5 spices sapporo soup curry you only need 19 ingredients and 11 steps. Here is how you do it.

The ingredients needed to cook 5 Spices Sapporo Soup Curry:
  1. Prepare Vegetable oil for stir frying
  2. You need ☆ Garlic (minced)
  3. Use heaping teaspoon ☆ Basil (dried)
  4. Prepare ★ Garam masala
  5. You need heaping teaspoon ★ Coriander (powder)
  6. Take heaping teaspoon ★ Cumin (powder)
  7. Take ★ Curry powder
  8. Prepare Water
  9. Get Soup stock cube
  10. Use heaping teaspoon Sugar
  11. Use Soy sauce
  12. Prepare to 1 teaspoon Salt (adjust to taste ♪)
  13. You need Additions: Chicken and vegetables
  14. Prepare Onion (finely chopped)
  15. Use thigh Chicken thigh
  16. Get Potatoes
  17. Use Carrot
  18. Provide Green peppers
  19. You need Boiled egg
Steps to make 5 Spices Sapporo Soup Curry:
  1. You can add any ingredients you like to the curry base. I usually add chicken thigh. This time I made a simple version with chicken thigh and vegetables.
  2. Prepare the vegetables. Peel the potatoes and carrot, cut into half lengthwise, and microwave using the root vegetable setting. You could also boil the potatoes and carrot, of course.
  3. Cut the chicken into bite sized pieces. Cut the green peppers into half.
  4. Heat vegetable oil in a pan, add chopped garlic and basil, and stir fry over low heat until golden brown. The key to the flavor is the browned basil.
  5. Add the ★ spices to the pan, and stir fry over low heat for about 5 minutes, taking care not to let it burn. Add chopped onion and continue stir frying.
  6. After about 5 minutes, when the spices and onions are well blended, add water and the rest of the flavoring ingredients. Add half of the salt first, and adjust with more salt if needed at the end.
  7. Simmer over medium heat until it's bubbling. Add the cut-up chicken and simmer over medium-low heat for about 10 minutes while skimming off the scum.
  8. Add the other vegetables - the microwaved potatoes and carrot and the green peppers. Simmer over low heat for about 5 minutes, and it's done.
  9. Put the solid ingredients on a serving plate with the boiled egg cut in half, and ladle the soup over. Serve rice on a separate plate, and eat both the rice and soup with a spoon.
  10. I made it very simply this time, but if you pan fry the chicken before adding it to the soup, or deep fry the vegetables, it will taste more like a restaurant version of this dish.
  11. If you deep fry the vegetables, don't simmer in the soup. I think the chicken will have more flavor if it's simmered for a bit.

Then the base is flavored by adding ingredients like onions, tomato paste, squid ink, bacon, carrots, bonito flakes, kelp, milk and many kinds of different pot herbs and spices. Japanese curry has been sweeping the world in recent years, with several brands opening up abroad. What many foodies aren't yet aware of is the broad range in types of curry that can be found in Japan - everything from Indian-inspired fare to delicious, thin "soup curry." Sapporo is known as the birthplace of Hokkaido Soup Curry and has many restaurants throughout the city. Hokkaido is a nationally popular spot for curry. Samurai Soup Curry Sakura is the one of best soup curries in Sapporo.

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