Steps

1. Remove the core from 1 onion and slice thinly.
   🕒 02:34
2. Remove leaves and tough parts from 100g celery and slice thinly.
   🕒 03:07
3. Remove the stem from 2 tomatoes and roughly chop.
   🕒 03:52
4. Cut 1/2 bell pepper into large pieces.
   🕒 04:50
5. Trim the ends of 8 green beans and cut in half.
   🕒 05:10
6. Cut 2 eggplants in half lengthwise, then score the skin diagonally.
   🕒 05:21
7. Slice 100g pumpkin into 5mm thick pieces.
   🕒 06:04
8. Season 8 chicken thighs with a pinch of salt and a pinch of pepper.
   🕒 06:31
9. Heat 1 tbsp vegetable oil in a frying pan over medium heat. Sear the chicken thighs until browned, then remove from the pan. (Key Tip! searing at a higher heat results in a more delicious finish.)
   🕒 07:25
10. In the same frying pan, add the sliced onion and celery, along with the chopped tomatoes. Sprinkle with a pinch of salt and sauté until softened.
    🕒 11:09
11. Add [A] 1 tbsp grated garlic, [A] 1 tbsp grated ginger, [A] 2 tbsp curry powder, [A] 1 tsp cardamom, and [A] 1/2 tsp cumin to the sautéed vegetables. Stir and cook until fragrant. (Key Tip! Adding cardamom and cumin will instantly give it the aroma of authentic spiced curry.)
    🕒 11:33
12. Once fragrant, add 1L water [B] and scrape up any browned bits from the bottom and sides of the pan.
    🕒 12:54
13. Continue by adding 3 tbsp cooking sake (rice wine) [B], 3 tbsp soy sauce [B], 2 tbsp sugar [B], and 2 tbsp miso [B]. Stir to dissolve the miso. (Key Tip! Adding miso creates depth and a well-developed flavor.)
    🕒 13:08
14. Return the seared chicken thighs and any rendered fat to the pot. Cover and simmer over low heat for about 20 minutes. (Key Tip! Simmering slowly will tenderize the chicken thighs and allow the flavors to meld.)
    🕒 13:47
15. While the curry is simmering, heat a generous amount of vegetable oil (to taste) in a separate frying pan and pan-fry the topping vegetables. (Key Tip! To ensure even cooking, it's best to pan-fry each type of vegetable separately.)
    🕒 14:32
16. First, pan-fry the green beans and bell pepper until tender. Transfer to a plate and sprinkle with a pinch of salt.
    🕒 14:51
17. Next, pan-fry the pumpkin until tender. Transfer to a plate and sprinkle with a pinch of salt.
    🕒 16:06
18. Finally, carefully pan-fry the eggplant, starting with the skin side, until tender. Transfer to a plate and sprinkle with a pinch of salt. (Key Tip! Frying from the flesh side will absorb too much oil; frying slowly from the skin side is recommended.)
    🕒 16:28
19. Add 15g butter to the curry after 20 minutes of simmering and stir until melted.
    🕒 18:13
20. Taste and adjust seasoning with a pinch of salt, a pinch of pepper, and if necessary, a pinch of sugar (or honey or chili pepper). (Key Tip! For more heat, add ichimi togarashi or chili pepper. For sweetness, adjust with honey or sugar.)
    🕒 18:35
21. Serve the hot soup curry over a portion of warm rice (to taste) in a bowl.
    🕒 19:24
22. Top with the pan-fried vegetables and boiled eggs (for each person) for a colorful presentation to complete the dish.
    🕒 19:32