Pressure Cooker Japanese Seafood Curry シーフードカレー | Easy Japanese Recipes at JustOneCookbook.com

Pressure Cooker Japanese Seafood Curry

Course: Main Course
Cuisine: Japanese
Keyword: instant pot, japanese curry, seafood curry
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Author: Nami
If you love curry, it's time to try Japanese Seafood Curry packed with amazing flavors from the shrimp, squid, scallops, spices, and kombu dashi.
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Ingredients

  • 12 manila clams
  • Sea salt & water (See directions below for de-griting)
  • 3 cups water (3 cups = 720 ml)
  • 2 x 3 inches kombu (dried kelp) (roughly 2"x3" = 5 x 7.5 cm)
  • 3 onions
  • 6 mushrooms
  • 2 cloves garlic
  • 1 inch ginger
  • 6 oz medium size shrimp (6 oz = 170 g)
  • 1 Tbsp neutral flavor oil (vegetable, canola, etc)
  • 6 oz bay scallop (6 oz = 170 g)
  • 6 oz calamari (6 oz = 170 g)
  • ¼ cup white wine (1/4 cup = 60 ml), optional (See Note)
  • 1 package Japanese curry roux (8.4 oz = 240 g) (See Note for homemade recipe)
  • Freshly ground black pepper
  • 1 Tbsp soy sauce
  • ¼ apple (I use Fuji apple)
  • cooked Japanese short grain rice (optional)

Instructions

  1. Gather all the ingredients.
    Pressure Cooker Japanese Seafood Curry Ingredients

Prepare the Clams (4 hours before cooking)

  1. Scrub the clams with 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.
    Pressure Cooker Seafood Curry 1
  2. 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.
    Pressure Cooker Seafood Curry 2
  3. 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.
    Pressure Cooker Seafood Curry 3
  4. 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.
    Pressure Cooker Seafood Curry 4

Prepare the Dashi Stock (1 hour to overnight before cooking)

  1. In 3 cups (720 ml) of water, drop 2” x 3” (5 x 7.5 cm) kombu.
    Pressure Cooker Seafood Curry 5

Cut All Ingredients

  1. Cut the onions in half and then cut the halves into 5 wedges. Cut the mushrooms into 1/4” (5 mm) slices.
    Pressure Cooker Seafood Curry 6
  2. Mince the garlic and grate the ginger (keep the juice too).
    Pressure Cooker Seafood Curry 7
  3. 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).
    Pressure Cooker Seafood Curry 8
  4. Press the “Sauté” button on your Instant Pot and heat 1 Tbsp. vegetable oil.
    Pressure Cooker Seafood Curry 9
  5. When the pot is hot, add the onion and coat with oil. Then add minced garlic and grated ginger.
    Pressure Cooker Seafood Curry 10
  6. Add all the seafood (clams, shrimp, calamari, and bay scallop). Add ¼ 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.
    Pressure Cooker Seafood Curry 10
  7. When the alcohol is evaporated, add the kombu dashi (kombu water you made) and add the mushrooms.
    Pressure Cooker Seafood Curry 12
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Unlock the lid and add 1 Tbsp. soy sauce and grate 1/4 of apple. Mix well and make sure all the curry roux has been dissolved.
    Pressure Cooker Seafood Curry 15
  13. Serve the curry over rice.

Recipe Notes

Japanese Curry Roux: I use a mixture of mild and medium hot flavors.  For my homemade curry roux recipe, click here.

White Wine: Sherry, Sauvignon Blanc, and Chardonnay are recommended.

 

Equipment you will need:

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.