AI, please propose a new soup curry.

Conclusion

I have created a gut-friendly soup curry that focuses on Japanese flavors and utilizes fermentation and dietary fiber.

Soup Curry + AI = ?

When it comes to classic soup curry, the soup is a standard flavor that combines a chicken base with spices and herbs.

Large-cut vegetables such as carrots, potatoes, onions, and green peppers, along with a bone-in chicken thigh, are served in a hearty presentation.

Please be sure to read the article below regarding soup curry.

This time, I used AI to create a soup curry.

Speaking of unique soup curry variations, natto and ground meat is a popular one in Sapporo. Depending on the restaurant, there is a wealth of individuality, such as chicken meatballs, bacon, and seafood.

AI used this time

• ChatGPT

• Gemini

• Grok3

• noteAI

Conditions

• "Please propose a new soup curry."

• "I will use Sorachi Sapporo Soup Curry Base."

Why use Sorachi Sapporo Soup Curry Base?

Among the soup curry bases that allow you to make one serving at a time, it was the most standard and the most budget-friendly.

The main manufacturers producing soup curry base are Bell Foods, Sorachi Foods, and House Foods. Each company also sells products divided into single servings, which are perfect for those living alone.

If you specify a different product or a different manufacturer, the results might change.

AI's response

I have summarized it in a table.

Soup curry thought up with AI

Recipe name

"Japanese-based gut-health-improving soup curry"

Concept

• A three-layer structure of Japanese-based umami (salt koji, cheese) + aroma (curry, smoked) + acidity (pickled Chinese cabbage).

• Added a touch of Hokkaido + Italian style.

• Improves gut health with the power of dietary fiber + fermented foods.

Ingredients (for 1 serving)

• 1 serving of soup curry base

• Water (amount specified by manufacturer)

• Pork shoulder loin

• Salt koji

• Lightly pickled Chinese cabbage (it's fine if it's near its expiration date)

• Smoked egg

• Cream cheese

• Ripe tomato

• Shrimp

• Scallops

• Burdock chips

• Lotus root chips

• Carrot

• Potato

• Onion

• Eggplant

• Green pepper

• Shimeji mushrooms

• Maitake mushrooms

• Yuzu kosho (paste), as much as you like

Preparation

1. Coat both sides of the pork shoulder loin with salt koji and let it rest in the refrigerator for one day.

2. Trim the ends of the mushrooms, tear them by hand, place them in a resealable plastic bag, and store them in the freezer.

3. For fermented Chinese cabbage, use lightly pickled Chinese cabbage as a substitute.

4. Smoked eggs can be purchased at convenience stores.

5. If deep-frying burdock root and lotus root is too much trouble, you may use burdock chips and lotus root chips as a substitute.

Instructions

1. Cut the carrots and eggplants into irregular chunks, remove the stems from the green peppers, split them in half, and remove the seeds. Thinly slice the onions and lotus root. Slice the burdock root diagonally.

2. Peel the shrimp and remove the intestinal tract (you may also use a seafood mix). If you use sashimi-grade scallops, you can enjoy a rare texture.

3. Make a cross-shaped incision in the tomatoes.

4. Sear the salted malt pork on both sides until lightly browned. Wrap it in aluminum foil to let it cook through with residual heat.

5. Deep-fry the burdock root and lotus root. (Skip this if using burdock chips or lotus root chips.) *You may also deep-fry the carrots, eggplants, and green peppers instead of stir-frying them.

6. Stir-fry the vegetables, mushrooms, and pickled Chinese cabbage.

7. Add hot water and the soup curry base, and simmer until the vegetables are tender.

8. Add the tomatoes.

9. Add shrimp, scallops, and shio-koji pork, then simmer lightly.

10. Plate the dish and place cream cheese on top of the tomatoes. Add burdock chips, lotus root chips, and a smoked egg.

11. Adjust the spiciness by adding yuzu kosho.

Complete

• The rich umami and fragrant aroma of the soup curry enveloped everything. I could feel the generosity of the soup curry, which gently embraced even the most distinct toppings.

• By marinating the pork in shio-koji for a day, it turned out moist and juicy.

• The crunchy texture of the burdock and lotus root chips provides a nice accent.

• When added to the soup curry, the acidity of the lightly pickled Chinese cabbage became mild.

• Adding yuzu kosho at the end adds freshness and heat. If you replace the yuzu kosho with Kanzashi, a seasoning from Niigata, the spiciness becomes more mellow.

This time, I developed a soup curry with the help of AI. By mixing four different types of AI, the result was a surprisingly unique soup curry. ChatGPT, in particular, showed creativity beyond my imagination, such as with the shio-koji pork, fermented Chinese cabbage, and yuzu peel.

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