Pressure Cooker Japanese Seafood Curry
Try this Pressure Cooker Japanese Seafood Curry recipe.
Try this Pressure Cooker Japanese Seafood Curry recipe.
- freshly ground black pepper
- 2 cloves garlic
- 1 tbsp. soy sauce
- 1 inch ginger
- 1 tbsp. vegetable oil
- 12 manila clams
- sea salt & water for de-griting (see directions he
- 3 cups (720 ml) water
- 2 †x 3†(5 x 7.5 cm) kombu (doesn’t have to be prec
- 3 yellow or sweet onions
- 6 mushrooms
- 6 oz. (170 g) medium size shrimp
- 6 oz. (170 g) bay scallop
- 6 oz. (170g) calamari
- 1/4 cup (60 ml) any white wine (optional) (see note)
- 1 package (8.4 oz 240 g) japanese curry roux or home
- 1/4 apple (i use fuji apple)
- steamed rice (optional)
- 6- to 8-quart pressure cooker (i use a 6-quart instan
- Carbohydrate 2.7369315625 g
- Cholesterol 14.79 mg
- Fat 4.026889375 g
- Fiber 0.346890623986721 g
- Protein 6.8596859375 g
- Saturated Fat 0.312638125 g
- Serving Size 1 1 Serving (79g)
- Sodium 221.503875 mg
- Sugar 2.39004093851328 g
- Trans Fat 0.312181874999999 g
- Calories 74 calories
Step-by-step
- Gather all the ingredients.
- Scrub the clams with a stiff brush under cold water.
- Put a wire rack inside a large casserole dish (or a sieve over a large bowl) and place the clams without overlapping each other. The clams need to be raised from the bottom so that sand and grit they purge will be at the bottom of the rack instead of being consumed by the clams again.
- Make salt water. Combine 2 cups water and 1 Tbsp. salt in a measuring cup and mix well. Pour the salt water in the casserole dish. The water level should be right around the clam’s mouth. Make more salt water if necessary.
- Cover the top with aluminum foil and keep it in a cool dark place (or fridge in summer time) for 3 hours. This should give clams enough time to purge sand and grit.
- Now look at the bottom of the casserole dish. All sands purged! Discard the water and place the clams in clean water (not salt water) to de-salt for 1 hour. Without this process, clams can taste too salty from the salt water. After 1 hour, wash the clams carefully with the brush and ready to use.
- In 3 cups (720 ml) of water, drop 2” x 3” (5 x 7.5 cm) kombu.
- Cut the onions in half and then cut the halves into 5 wedges.
- Cut the mushrooms into ½” (5 mm) slices.
- Mince the garlic and grate the ginger (keep the juice too).
- Peel the shrimp and devein the back of shrimp with a skewer (the vein runs right along the back so you can insert the skewer and pull out the vein).
- Press the “Sauté” button on your Instant Pot and heat 1 Tbsp. vegetable oil.
- When the pot is hot, add the onion and coat with oil. Then add minced garlic and grated ginger.
- Add all the seafood (clams, shrimp, calamari, and bay scallop). Add ½ cup (60 ml) white wine to deglaze the bottom of the pot with a wooden spoon. The brown bits (called fond) stuck to the bottom of the pot are where all the flavors are.
- When the alcohol is evaporated, add the kombu dashi (kombu water you made) and add the mushrooms.
- Add the curry roux (or homemade curry roux) and freshly ground black pepper. Use spatula to push down the ingredients but keep the curry roux blocks on top so they won’t get stuck and burn at the bottom.
- Cover and lock the lid. Make sure the steam release handle points at “sealing” and not “venting”.
- Press the “Keep Warm/Cancel” button on the Instant Pot to stop sauté. Press the “Pressure” button to switch to the manual pressure cooking mode. Change to "low" pressure and press “minus” button to change the cooking time to 5 minutes.
- If you’re using a stove-top pressure cooker, you won’t have the buttons to press. Just cook on high heat until high pressure is reached. Then reduce the heat to low but maintain low pressure for about 5 minutes.
- When it is finished cooking, the Instant Pot will switch automatically to a “Keep Warm” mode. Immediately slide the steam release handle to the "Venting" position to let out steam until the float valve drops down. We don’t want to naturally release seafood curry because the seafood could be overcooked with the remaining heat.
- Unlock the lid and add 1 Tbsp. soy sauce and grate ½ of apple. Mix well and make sure all the curry roux has been dissolved.
- Serve the curry over rice.
A Culinary Adventure: Mastering the Art of Japanese Seafood Curry in a Pressure Cooker
As a busy professional, finding time to prepare delicious and nutritious meals can feel like a monumental task. But what if I told you there's a way to create an exquisite Japanese Seafood Curry, bursting with flavour and ready in a fraction of the time? Enter the pressure cooker – my new kitchen best friend, and the secret weapon behind this incredible recipe. This isn't just a meal; it's a journey, a taste of Japan right in your own kitchen.
The beauty of this recipe lies in its simplicity and efficiency. The pressure cooker dramatically reduces cooking time, allowing the delicate seafood to cook perfectly without becoming rubbery. The rich, savory curry sauce, a harmonious blend of spices and umami, coats every morsel, creating an explosion of flavor in your mouth. Imagine the fragrant aroma filling your kitchen, a symphony of ginger, garlic, and the subtle sweetness of the onions, all culminating in a dish that’s as satisfying as it is visually appealing.
Beyond the speed and efficiency, this recipe allows for a personalized touch. Feel free to experiment with different types of seafood—perhaps some succulent scallops or tender calamari will tantalize your taste buds. The use of white wine adds a layer of sophistication, complementing the seafood's natural sweetness. And let's not forget the comforting embrace of steamed rice, the perfect accompaniment to this culinary masterpiece.
The Preparation: A Dance of Flavors
Preparing the ingredients is an art in itself. The meticulous cleaning of the clams, ensuring they are purged of any sand, is crucial. This step, though seemingly tedious, elevates the overall experience, transforming a simple dish into something extraordinary. The precise chopping of the onions and mushrooms, the careful mincing of the garlic and ginger—each step contributes to the final symphony of flavors.
The Pressure Cooker Magic: Speed and Perfection
This is where the pressure cooker truly shines. Its ability to cook under pressure ensures even cooking of the seafood, preventing overcooking and preserving its delicate texture. The result? Perfectly cooked seafood with a tender, juicy center, complemented by the rich, velvety curry sauce.
The Final Touches: A Symphony of Taste
The final step, adding a touch of soy sauce and a hint of apple, takes this dish to another level. The subtle sweetness of the apple balances the savory richness of the curry, while the soy sauce adds a depth of flavor that is both complex and satisfying. Serving this over fluffy steamed rice elevates the dish to the height of culinary art.
More Than Just a Meal
This Japanese Seafood Curry isn't merely a quick and easy weeknight meal; it's a testament to the power of efficient cooking without compromising on flavor or quality. It's a dish that transcends the ordinary, offering a glimpse into the rich culinary heritage of Japan. It’s a recipe that will become a cherished staple in your kitchen, a dish that you'll find yourself making again and again, impressing friends and family with your culinary prowess.
So, the next time you're looking for a delicious and satisfying meal that's also surprisingly quick to prepare, look no further. This Pressure Cooker Japanese Seafood Curry is the perfect solution. It's a taste of adventure, a culinary journey that will leave you wanting more.
