How to Make Japanese Soup Curry That Hits Completely Different

By Sudachi · 120 min

Ingredients

Instructions

1. Put the butter and olive oil in a large pan over low to medium-low heat. When the butter has melted, add the onion, celery and carrot and stir to make a soffritto base.
2. Cover and cook gently for 30 minutes, stirring now and then so it doesn't brown.
3. Bring a small pot of water to a rolling boil. Cut a cross in the bottom of each tomato, blanch for 10 to 30 seconds, then move to ice water and peel off the skin. Cut into bite-sized pieces.
4. Heat a large pot over medium-high heat with the cooking oil. Season the drumsticks and pork belly with the ½ tsp salt and lay them in a single layer.
5. Sear for 2 to 3 minutes until golden, flip and repeat until browned all over. Move the meat to a heatproof dish.
6. Put the soffritto into the same pot used for the meat. Add the garlic, ginger, curry powder, dried basil and cumin and stir. Cook on medium for 60 to 90 seconds.
7. Add the tomato pieces and the ½ tsp salt. Crush them with a spatula and cook for 8 to 10 minutes, until it becomes a paste.
8. Pour in the dashi, then stir in the chicken bouillon powder and soy sauce. Bring to a gentle boil, then reduce to a simmer. Preheat the oven to 220 °C.
9. Return the chicken and pork to the pot with the bay leaf and cover. Simmer for 20 minutes, adding the shrimp for the last few minutes.
10. Spread sliced eggplant, kabocha and green beans in a single layer on a baking tray. Brush lightly with oil, sprinkle with salt and roast on the middle shelf for 15 minutes, until lightly caramelised and fork-tender.
11. Once the shrimp are cooked through, remove the pot from the heat and stir in the instant coffee, blueberry jam and garam masala. Serve the soup with the meat visible, topped with the roasted vegetables, boiled eggs and celery leaves.

Summarized from Sudachi's video. Watch it for the details.

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GarlicOnionEggTomatoGingerCarrotShrimpCelery