There is a distinct memory many travelers have of Sapporo: the biting cold of a winter evening, snow crunching underfoot, and the promise of warmth just behind a restaurant door. In that warmth, you often find steam rising from a deep bowl, revealing a colorful medley of fresh vegetables and a fragrant, spice-laden Hokkaido soup curry broth. That first encounter with this soup dish is a moment of pure comfort, a dish born from a cold climate.
It’s fascinating to think how this very specific regional meal has traveled so far, finding a new home on our humid island, a world away from the snowy streets of northern Japan, and becoming part of the everyday food stories we share at My Taste of Singapore.
The First Sip of the Sapporo Soup Curry
The story of this unique Sapporo soup curry begins in Sapporo, the capital city of Hokkaido, in the 1970s. The original soup curry was created in Sapporo in the early 70s, inspired by Chinese/Korean medicinal soups and various Southeast Asian and South Asian curries. With this inspiration, local chefs began experimenting with a new type of Japanese curry.
They wanted to create something different from the thick, roux-based traditional Japanese curry that was already a national staple. The result was a light, broth-like curry, a dish that celebrated the bountiful produce of Hokkaido soup cuisine. Over the next few decades, it evolved from a cult favorite into a signature dish of the region, a true expression of Sapporo’s culinary identity.
What Makes this Japanese Curry Stand Out?
What makes Sapporo soup curry so different from the familiar plate of typical Japanese curry, such as katsu curry or curry don? The most obvious distinction is its consistency. Sapporo soup curry is a soupy dish that is thin and watery, unlike regular Japanese curry which is thick. Instead of being ladled over rice, it is served alongside steamed rice.
The focus shifts to the individual ingredients, particularly the large, often whole, vegetables that are simmered until tender but not mushy. The vegetables are often prepared using a Japanese style deep frying technique called su-age, resulting in crisp deep fried vegetables such as bell pepper, lotus root, eggplant, pumpkin, okra, and carrots. This method preserves the vibrant flavors and textures of the fresh vegetables. It’s an interactive meal, one where you control the combination of flavors in every spoonful.
The Soul of Hokkaido Soup Curry
The soup base is typically made from rich chicken broth simmered with chicken bones, diced onion, tomato paste, and a blend of spices including curry powder, garam masala, and freshly ground black pepper. Common vegetables used in Hokkaido soup curry include carrots, potatoes, eggplant, okra, and pumpkin.
Potato is a key ingredient (like the garam masala for the soup) often featured alongside other root vegetables. The broth is simmered slowly to develop depth of flavor, often using a cast iron pan or a multi cook appliance with pressure cooking or instant pot directions for convenience. Some recipes call for a gentle stir fry of the chicken thighs or chicken leg pieces to achieve a golden brown surface before adding to the soup base, enhancing the taste through browning fry techniques.
The ingredients in soup curry are often chunky and not stewed into the sauce, allowing for individual flavors to be enjoyed.
Japanese Style Soup Curry in Singapore
The arrival of Hokkaido soup curry in Singapore is part of a larger trend. As our local dining scene has matured, so has our appetite for regional Japanese specialties; something we’ve long observed and documented. We have moved beyond just ramen and sushi, becoming curious about the specific dishes that define different prefectures.
Influenced by a growing Japanese expatriate community and Singaporeans’ own travel experiences, a demand for more authentic and diverse forms of Japanese curry in Singapore grew. The soup curry fit perfectly into this niche, offering a novel format that felt both new and comfortingly familiar.
A Written Tour of Singapore's Soup Curry Restaurants
Menya Musashi is a popular Japanese ramen chain known for its rich, flavorful broths and expertly crafted noodles, offering a hearty dining experience that complements the local curry scene. It has garnered a loyal following in Singapore for its authentic taste and quality ingredients.
While primarily celebrated for ramen, Menya Musashi also offers a unique take on Hokkaido soup curry, incorporating their signature rich broth and fresh vegetables, including carrot, potato, and bell pepper, prepared using the traditional Japanese cutting method. Their soup curry features tender chicken thighs browned to a golden brown in a cast iron pan, enhancing the depth of flavor. The dish is served with fluffy steamed white rice on the side, allowing diners to dip and savor the flavorful soup base infused with curry powder and garam masala.
Menya Musashi’s commitment to quality extends beyond their ramen, as their approach to soup curry embraces the essence of Hokkaido soup curry by balancing the aromatic spice blend with the natural sweetness of all the vegetables. This dedication to authentic flavors and attention to detail has helped them stand out among other soup curry restaurants in Singapore, drawing in fans who appreciate the harmonious combination of deep fried vegetables and a robust, savory broth. Their location’s accessibility near central dining districts also makes it a convenient spot for both locals and visitors eager to experience a taste of Sapporo’s culinary heritage.
CoCo ICHIBANYA is a well-established Japanese curry chain famous for its customizable curry rice dishes, including various spice levels and toppings, catering to a wide range of tastes. Its presence in Singapore brings the familiar comfort of Japanese curry to many curry lovers. The chain recently introduced a soup curry variant that blends the traditional thick Japanese curry with the lighter, spiced broth characteristic of Hokkaido soup curry.
Their version includes deep fried vegetables such as lotus root, pumpkin, and okra, prepared using the su-age technique to retain crispness and remove moisture with paper towels before serving. The chicken leg is browned using a browning fry technique to lock in juices, and the soup base is simmered with chicken bones, tomato paste, and a complex blend of spices for a rich, aromatic flavor.
Located conveniently near Susukino Station in the vibrant Chuo Ward of Sapporo, CoCo ICHIBANYA attracts both locals and tourists alike, often drawing long lines during peak hours. Their commitment to quality and authenticity is evident in every bowl, making it a must-visit spot for anyone eager to experience the true taste of Hokkaido soup curry. The restaurant's dedication to maintaining traditional flavors while innovating with unique spice blends ensures that each serving offers a memorable culinary experience, contributing to the growing popularity of soup curry garaku style across the region.
Monster Curry offers a bold and spicy take on Japanese curry, appealing to those who enjoy intense flavors and a fiery kick. The restaurant is celebrated for its generous portions and unique curry blends that stand out in the local dining landscape. Their menu includes a vegetable soup curry option featuring fresh vegetables like bell pepper, pumpkin, lotus root, and shimeji mushrooms, prepared with the traditional su-age deep frying method to preserve vibrant colors and textures.
The curry broth is made from chicken broth infused with curry powder and garam masala, and the spice level can be customized to suit individual preferences. Monster Curry also employs a quick stir technique to blend the spices evenly, enhancing the layers of flavor in the soup base.
Maji Curry is known for its hearty and flavorful Japanese curry bowls, emphasizing fresh ingredients and a balance of spices to create satisfying meals. It has become a favorite among locals seeking authentic and comforting Japanese curry dishes. The restaurant offers a vegetable curry option inspired by Hokkaido soup curry, featuring deep fried vegetables such as okra, eggplant, carrots, and lotus root, prepared using the su-age technique to maintain crispness and flavor. Before serving, excess oil is removed using a wire rack and kitchen towels to ensure a light texture.
Maji Curry also allows customers to customize their spice level and rice portion, enhancing the interactive dining experience that defines soup curry culture. Their soup base is carefully simmered with chicken bones, diced onion, and tomato paste, gradually adding half the spices ahead and gently mixing to develop a rich, aromatic broth.
These restaurants contribute to Singapore’s growing appreciation for regional Japanese specialties, offering diverse takes on Hokkaido soup curry that cater to a variety of tastes and preferences.
Soup, Spice, and Everything Nice in Hokkaido Soup Curry
Ultimately, the journey of Hokkaido soup curry from Sapporo to Singapore is a beautiful story of cultural exchange. It shows how food travels with people, carrying memories and traditions with it, only to create new ones in a different land.
This soup dish serves as a bridge between two distinct cultures, a delicious reminder that a good meal can make you feel at home, no matter where you are. It is a testament to the quiet, everyday moments of connection that food makes possible; stories that continue to shape how we understand food.
Cooking Techniques and Flavor Enhancements
To achieve the rich, layered flavor of authentic Hokkaido soup curry, chefs often begin by browning chicken thighs skin side down in a cast iron pan or frying pan, creating golden brown brown bits that add depth to the soup base. After browning, the chicken is gently mixed with the soup broth, which may be prepared using chicken bones, diced onion, tomato paste, and a blend of curry powder and garam masala.
Seasonings ahead are carefully measured and gradually added, often in stages such as gradually adding half the spices at first to build more flavors throughout the cooking process. Using a multi cook appliance or set cooker with pressure cooking or instant pot directions helps to tenderize the chicken and meld the spices efficiently.
Serving Suggestions
Hokkaido soup curry is typically served alongside fluffy steamed white rice, often seasoned lightly with rice vinegar to balance the richness of the curry broth. Diners dip the rice into the flavorful soup, combining textures and tastes with every bite.
Using a small bowl for individual servings allows for easy mixing and enjoying of the tender chicken, deep fried vegetables, and aromatic broth. This interactive way of eating highlights the unique qualities that set Hokkaido soup curry apart from typical Japanese curry dishes.
Conclusion: Experience the Warmth of Hokkaido Soup Curry
Hokkaido soup curry stands out as a flavorful and comforting dish that beautifully showcases the rich culinary heritage of Sapporo. Its unique combination of aromatic spices, tender meats, and fresh, crisp vegetables makes every bowl a satisfying experience. Whether you’re enjoying it in the bustling streets of Sapporo or at a Japanese restaurant in Singapore, this soup curry offers a delicious journey into the heart of Hokkaido’s soul food culture. Embrace the warmth and spice, and let each bite tell the story of Japan’s northern capital.
