Curry Soup Hot Pot

Enjoy curry as a hot pot! Use chicken drumettes to enrich the soup and add kabocha pumpkin for a hint of sweetness. It's simple but full of flavor!

Curry Soup Hot Pot
Photographed by Takeshi Noguchi

Recipe by
Eiko Oba




Soups & Stews



Calorie count is per serving.
Does not include time needed to return the chicken drumettes to room temperature.

Ingredients (Serves 2)

  • 6 chicken drumettes (400 g)
  • 1 onion (200 g)
  • 1/6 kabocha pumpkin (300 g)
  • 50 g watercress
  • [A]

    • 3 tbsp sake
    • 2-3 tbsp curry powder
    • 1/2 tsp salt
  • [B]

    • 3 tbsp ketchup
    • 2 tbsp Worcestershire sauce
    • 1/2 tsp salt



Take the drumettes out of the fridge and return to room temperature. Cut the onion into six equal wedges. Wash the kabocha pumpkin and, with the skin on, remove the seeds and fibrous pulp with a spoon. Cut across in half and then lengthwise into 2-3 equal pieces. Cut the watercress in half and separate the stalks and leaves.


Pour 1.2 liters of water into a pot, add the drumettes and place over medium heat. Bring to a boil and remove the surface scum. Add [A] and bring back to a boil. Reduce the heat to low, then cover and simmer for about 20 minutes.


Stir in [B], add the onions, kabocha pumpkin and watercress stalks, then raise the heat to medium. When everything comes to a boil, reduce the heat to low, then cover and simmer for 6-8 minutes. Once the kabocha pumpkin is tender, add the watercress leaves and turn off the heat.