做法
- 把鸡腿用盐腌好,在厚锅中以中高火用1大勺油皮朝下煎黄,每面约四分钟。捞出备用。
- 在同一锅中加入剩余油、洋葱丁和一撮盐。中火煮十分钟至软化淡金色;这是芳香基底。
- 加姜和蒜;搅一分钟。加咖喱粉、什香粉和番茄膏;煎两分钟,把酱压在锅上。香气应从生味变为烤香。
- 倒入高汤和番茄酱。把鸡肉放回,加酱油和蜂蜜。盖盖炖30分钟——鸡肉应接近软嫩。
- 另烤蔬菜:把土豆、胡萝卜、西兰花、红椒拌上油盐,在220°C烤箱烤20到25分钟,至焦化软嫩。这就是北海道风格——蔬菜不在咖喱中炖,而是另外呈现。
- 把汤用细筛过滤到干净锅中以求精致(或保持质朴)。试味;调整酱油和蜂蜜。盛装:把鸡腿放在深碗中,周围浇上热汤,把烤蔬菜摆在上面,旁边另上一碗藏红花染色的热米饭。从咖喱中舀汤,与口中的米饭交替。
Common questions
Can 北海道汤咖喱 be made ahead?
北海道汤咖喱 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 75 minutes.
Is 北海道汤咖喱 spicy?
北海道汤咖喱 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 北海道汤咖喱 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 北海道汤咖喱 to make at home?
北海道汤咖喱 sits at intermediate difficulty — total time about 105 minutes. The ingredients are not unusual but the timing requires attention.
Can 北海道汤咖喱 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
汤咖喱由札幌的Magic Spice咖啡馆在1970年代发明,他们想做一种夏天不会沉甸甸的咖喱。它与东京风格的demi-glace咖喱酱大相径庭:更稀、更芳香、蔬菜烤而不是炖,米饭分开上而不是盖在下面。这道菜现已与札幌拉面并列成为北海道的标志——札幌每个街区至少有一家汤咖喱店,常由一位厨师在仅八座的小柜台经营。
