March 15, 2008

Soup curry made in Hokkaido ^___^

Soup curry originated in Sapporo, Hokkaido. It started boom since 2000 and we see some Soup curry restaurants in Tokyo now. The differences of general 'curry' are light soup(not thickened), and fried colorful vegitable played a main role in this dish.
Ingredients: eggplant, red paprika, potato, lotus root, carrot, wing, tomato,onion, garlic, anin, cuminseed, basil, and curry powder.

Flavoerd wings with salt/pepper and curry powder then leave them for more than 10 mins. Mince garlic and onion. Turn heat and cook them with cumin seed in olive oil until savored.

Add minced tomato then water&curry powder, also dried basil. Adjust curry and salt/peppr with tasting. Boil wings until soften.

In the mean time cut all of vegitables (snick inches for eggplants) and fry them in oil for few mins(until soften).

Remove all of minced vegitables from soup. Put curry soup in a dish and garnish wings and vegitables prettily. For turmelic rice, boil 80cc rice with 1 and1/2 water with turmelic for 10mins. Serve them together.


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