Japanese Soup Curry (スープカレー)

Japanese Soup Curry is a beloved regional dish that originated in Hokkaido, Japan’s northernmost island. Unlike the thick, stew-like Japanese curry most people are familiar with, soup curry has a lighter, brothier consistency – somewhere between a curry and a soup.

It’s deeply aromatic, spiced, and comforting, often made with a flavorful curry-based broth and topped with seared or grilled meat and a colorful assortment of vegetables.

The dish first gained popularity in Sapporo in the 1970s and 1980s, where local chefs began experimenting with the standard Japanese curry roux by thinning it out with stock and enhancing it with spices inspired by Southeast Asian cuisine.

Over time, soup curry became a Hokkaido staple, with each restaurant developing its own signature broth: some rich and creamy, others clear and fiery. Toppings ranged from chicken thighs and hard-boiled eggs to pumpkin, lotus root, and okra.

Today, Japanese Soup Curry has spread beyond Hokkaido and can be found throughout Japan, including Tokyo, where it’s celebrated for its balance of bold flavor and nourishing warmth.

The beauty of the dish lies in its versatility: it’s hearty yet light, customizable with whatever vegetables are in season, and served with a side of rice for dipping into the golden, spiced broth. It’s comfort food at its most vibrant. And best of all, the perfect fall or winter dish!

What Type of Meat to Use:

In Japanese Soup Curry, chicken thighs are the star protein. Unlike leaner cuts like chicken breast, thighs are naturally juicy and tender, which makes them perfect for slow-simmering in the curry broth without drying out. When seared before simmering, the skin develops a beautiful golden-brown color and adds a subtle depth of flavor to the broth.

The thighs absorb the spices and aromatics in the soup very well. Because they’re bone-in and skin-on, they also help enrich the broth. Each bite is tender and flavorful, pairing perfectly with the crisp, lightly fried vegetables and the steaming white rice that accompanies the dish.

For home cooks, chicken thighs are forgiving and versatile. They hold up well to searing, and simmering in the spiced broth, making them ideal for recreating this Hokkaido favorite in your own kitchen. It’s hard to overcook chicken thighs!

Whether you’re a seasoned curry lover or trying Japanese Soup Curry for the first time, the juicy, flavorful chicken thighs are what make this dish truly comforting and satisfying.

Vegetable Options

The vegetables in Japanese Soup Curry add color, texture, and natural sweetness, making the dish as visually appealing as it is flavorful. From tender kabocha to lightly fried okra, each vegetable contributes its own unique taste and enhances the rich, spiced broth.

Here are some options for vegetables you can try with this dish:

• Kabocha (Japanese pumpkin): Sweet, tender, and slightly nutty; holds up well when fried or simmered.
• Zucchini: Mild and softens quickly; adds a fresh, light texture.
• Shimeji mushrooms: Earthy flavor and slightly chewy texture; absorbs the curry broth nicely.
• Carrots: Cut into spears or rounds; add natural sweetness and color.
• Okra: Cut lengthwise; lightly fried or simmered, it adds a unique texture and subtle flavor.
• Potatoes: Boiled and cut into wedges; hearty and helps soak up the flavorful broth.
• Lotus root (optional): Crunchy and slightly sweet; adds a visually appealing texture.
• Bell peppers or green beans (optional): Bright, colorful, and lightly sweet; enhance presentation and flavor.

What Type of Rice to Use

Choosing the right type of rice can be confusing, especially with so many varieties available. For this dish, however, I recommend Japanese short-grain or medium-grain rice.

Short-grain rice, often labeled as sushi rice, is particularly prized for its soft and chewy texture, which pairs beautifully with traditional Japanese dishes. Medium-grain rice is a great alternative if short-grain isn’t available (I actually almost always use medium-grain myself because it’s generally cheaper where I live!). Both are ideal for recipes like this one, where the rice’s stickiness helps meld the flavors into every bite.

Click the rice cooker photos to see my favorite rice cookers. I included a budget-friendly rice cooker I love! I use the Tiger 5.5-cup model shown. About 1/2 cup of Japanese short- or medium-grain rice makes 1 serving.

Key Features to Look For in a Rice Cooker:

• Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
• Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
• Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
• Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.

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