I still remember my very first encounter with Hokkaido soup curry. I was completely unsure what to expect when I walked into the restaurant in one of my first trips in Japan as a reporter before I wrote for Food Reporter SG. When my order arrived, I actually thought they had made a mistake. Where was the thick, rich sauce I was used to? Instead, the server handed me a bowl of clear, spiced soup and a plate of rice served separately. That definitely threw me off at first.
However, the moment I took my first sip of that aromatic broth, my confusion vanished. It was an instant new food obsession, and I am so eager to share exactly why this unique dish should be taking Singapore by storm.
What Makes Hokkaido Soup Curry So Special?
If you are used to traditional Japanese curry, you need to completely reset your expectations. Typical Japanese curry relies on a heavy roux to create a thick, gravy-like texture. On the other hand, Hokkaido style soup curry is exactly what it sounds like (a brothy, light soup dish).
Originating in the capital city of Sapporo, Hokkaido (specifically popularized near the bustling Susukino Station in Chuo ward), this local specialty is essentially a spiced soup loaded with tender meat and assorted vegetables. The soup base is meticulously crafted using a blend of bones, sweet onion, garlic, ginger, tomato paste, and a complex mix of spices like garam masala and curry powder.
Unpacking the Flavors Behind This Brothy Delight
What truly sets an original soup curry apart is the treatment of the ingredients. The vegetables are not just boiled into mush. Chefs use the Japanese Su Age technique (a specific flash frying or deep fry method without batter). This su age process brings out the vibrant colors and natural sweetness of the ingredients.
You will typically find a beautiful array of deep fried vegetables like bell peppers, carrot, broccoli, eggplant, potato, lotus root, kabocha squash, and okra floating in your bowl. Paired with a fall-off-the-bone chicken leg or succulent pork belly, it is a truly delicious meal.
Mastering the Art of Ordering and Savoring Japanese Soup Curry
If it is your first time, the menu might look a bit intimidating. Do not worry; here is exactly how you should tackle it:
Pick your base: I highly recommend starting with the classic bone in chicken or chicken soup curry. It is approachable and lets the flavors of the broth shine.
Choose your spicy level: This is crucial. I prefer my soup curry with a bit of extra heat, but if you’re unsure, ask to start mild. I learned the hard way that it is better to ease into the spice!
Decide on your rice portion: The Japanese rice is always served separately in a small bowl. You can usually choose how much rice you want.
Sip, dip, and enjoy: When the food arrives, take a sip of the broth first to appreciate the flavor. Then, scoop up some rice with your spoon and dip it directly into the curry soup.
The Most Common Soup Curry Pitfalls (And How to Avoid Them)
We have all made mistakes in our food adventures. Here is what I wish someone had told me before my first visit:
Expecting a thick stew: I can’t stress this enough (this is a broth). If you go in expecting the heavy richness of other curries, this might feel a little light at first. Give your palate a moment to adjust to the layered taste.
Ignoring the vegetables: The veggies are the soul of the dish! Because of the su age flash frying, the vegetables retain an incredible texture. Do not just focus on the meat.
Trying to cook it casually at home: If you want to cook this recipe at home, know that it takes serious effort. As any good recipe developer will tell you, achieving that authentic broth requires a heavy bottomed pot, precise cooking time, and careful handling of ingredients (like draining the fried veggies to not have that slightly bitter taste on a wire rack with paper towels before storing leftovers in an airtight container).
Note: If you are using a digital recipe, make sure your phone’s cook mode prevent setting is active so your screen doesn’t turn off while you cook!
Soup Curry by Ki-setsu: A Different Way to Experience Japanese Curry
After all that, and everything we told you about soup curry. Where do you go when you want one?
Now open at Fortune Centre, Soup Curry by Ki-setsu offers a different take on Japanese curry rice through the Sapporo tradition of Hokkaido soup curry. Instead of having a thick curry sauce poured over rice and toppings, the restaurant serves an aromatic, broth-like curry alongside the rice. Its chicken-bone broth is simmered for more than six hours, developing a deeply savoury base with curry spices and aromatics.
The difference becomes clearer once you sit down to eat, believe us on this. The Chicken Curry Bowl comes with a large chicken drumstick, around six varieties of vegetables, a half ramen egg and rice, while the Vegetable Curry Bowl includes around nine varieties of vegetables. The exact vegetables can change with the season, so ingredients such as baby corn should not be assumed to be fixed toppings.
The rice stays separate from the soup, giving diners several ways to eat it: spoon rice into the broth, drizzle some soup over it, or alternate between rice, vegetables, chicken and curry. The spiciness level can also be adjusted, so you can start at a normal spice level before working your way up if you want more heat!
Why Soup Curry by Ki-Setsu though?
This is where the restaurant differs from familiar popular dishes such as katsu curry, SAMA Curry and other Japanese curry rice served with a heavier sauce. Rather than focusing on a chicken thigh, cutlet, cheese-heavy toppings, onsen egg, or the richness of dishes such as Hokkaido imomochi cheese, Ki-setsu puts the spotlight on its broth and vegetables. The result is a softer, more aromatic experience, where each mouthful can shift between the warm soup, rice and individual ingredients.
The vegetables are prepared using su-age (we discussed this a while ago) allowing them to develop different textures and natural sweetness before being paired with the simmering broth. So while a Japanese curry cafe might be about a quick bowl of rice and sauce, and while we do love that too, Ki-setsu takes a slower approach to comfort food: one where the smell of spices, the texture of the vegetables and the warmth of the broth all contribute to the experience.
For diners trying Hokkaido soup curry for the first time, the idea is simple: taste the broth first, then decide how you want to bring the rice and toppings into the equation.
Your Japanese Curry Soup Questions, Answered!
Q. Is soup curry always spicy?
A. Not at all! While it is a spiced soup, the heat is entirely up to you. Most restaurants allow you to customize your spicy level, making it very beginner-friendly.
Q. How exactly do I eat the meat if it is on the bone?
A. The meat is slow-cooked until it is incredibly tender. You can easily gently pull the chicken or pork apart using just your spoon and fork right in the bowl.
Q. Will this actually fill me up?
A. Absolutely. Between the generous portion of meat, the hearty root vegetables, and the side of rice, it is a very satisfying food experience.
Final Thoughts: Embrace the Lightness of Soup Curry
Stepping out of your culinary comfort zone can be daunting, especially when a dish challenges your expectations of what a “curry” should be. But I promise you, the delicate, warming depth of Hokkaido soup curry is completely worth it.
So, Singapore should definitely take the leap! Japanese restaurants should be able have us order a bowl with extra veggies. Singapore should be able to discover why this Sapporo favorite is making waves in Japan (and rightfully so). Trust me, once you get the hang of dipping that perfectly cooked rice into the fragrant broth, it is going to become your new favorite comfort food. And it fits Singapore’s culinary intentions just right.
If you want to explore more on this culinary intentions, check these michelin restaurants in Singapore!