When my husband and I were in Hokkaido several days ago, we tried a famous local dish – soup curry.

A really nice dish that surprised us.

I wanted to try this dish at home.

1. Prepare vegetables you like.

I chose pumpkin, cabbage, potato, carrot, eggplant, shiitake and cauliflower. Add in a little olive oil, toss a bit.

Preheat oven to 190 degree C and bake for 30 mins.

2. While vegetables are in the oven, prepare curry chicken. Heat a little olive oil in the pan. Add in chopped onion, garlic and ginger. Stir fry till aromatic.

3. Add in 1 tsp cinnamon powder, 1/2 tsp nutmeg powder, bay leaf, 1 tsp paprika powder and 1 small curry cube ( I’m out of curry powder). Stir fry a bit.

4. Pour in 1 tsp mirin,  1 tsp light soy sauce, 1 tsp tomato sauce, 1 box of chicken stock and 1/2 cup water. Mix them all well.

5. Put chicken in the pan. Cover it with lid and simmer for 30 mins.

When the vegetables are done, check whether they are cooked.

Potato and carrot are a bit hard. Put them in the pan and simmer with curry chicken.

I also add in peeled tomato.

In a big bowl, put chicken at the bottom, then lay the vegetables above. Pour the soup over it.

Serve with half-boiled egg and rice. Sprinkle a little black pepper.

Mine tastes lighter. And my soup is much less. Next time, I should try with curry powder and improve.