A Kasahara-style take on Sapporo's famous soup curry!
It's easy to make with seasonings you have at home, and you'll be amazed by the authentic flavor!

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■Soup Curry (Serves 4)

[Ingredients]
Appropriate amount of rice, 8 chicken wings, 1 onion, 100g celery, 2 tomatoes, 1/2 bell pepper, 8 green beans, 2 eggplants, 100g pumpkin, boiled eggs (for each person), 15g butter, a pinch of salt and pepper, a pinch of sugar, appropriate amount of salad oil

A (1 tablespoon grated garlic, 1 tablespoon grated ginger, 2 tablespoons curry powder, 1 teaspoon cardamom, 1/2 teaspoon cumin)

B (1 L water, 3 tablespoons sake, 3 tablespoons soy sauce, 2 tablespoons sugar, 2 tablespoons miso)

[Directions]
1. Thinly slice the onion. Slice the celery thinly, removing the strings.
Remove the stem from the tomato and roughly chop it.
Cut the pepper into bite-sized pieces.
Cut the stems from the green beans and cut them in half lengthwise.
Cut the eggplant in half lengthwise and score it with a knife.
Cut the pumpkin into pieces about 5mm wide.
② Sprinkle salt and a little pepper on the chicken wings.
③ Add 1 tablespoon of salad oil to a frying pan over medium heat.
Fry the chicken wings until browned, then remove from the heat.
Using the same frying pan, but still with the oil,
Add the onion, celery, and tomato.
Add a little salt and stir-fry until softened.
④ Add A and stir-fry until fragrant.
Add B and stir to dissolve the miso.
Add the chicken wings back in, cover, and simmer for about 20 minutes. *Add the fat from the chicken.
5. Add a generous amount of salad oil to a separate frying pan.
Fry the vegetables from step 1 separately.
Remove from the frying pan and sprinkle with a little salt.
6. Add 15g of butter to step 4 and melt.
Taste and adjust seasoning with salt, pepper, and sugar.
7. Serve in serving bowls with rice.
Top with boiled eggs and vegetables.
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