Pressure Cooker Japanese Seafood Curry

• 분량: 4 servings
• 활동 시간: 20 minutes
• 총 시간: 1 hour 35 minutes

재료

12 manila clams (see my instructions on how to degrit clams as soon as you bring them home)

3 onions

6 mushrooms

2 cloves garlic

1 knob ginger (1 inch, 2.5 cm; peeled)

6 oz medium shrimp

6 oz bay scallops

6 oz calamari

3 cups water

1 piece kombu (dried kelp) (2 x 3 inches, 5 x 7.5 cm per piece)

1 Tbsp neutral oil

1 package Japanese curry roux (8.4 oz, 240 g per package; I use a mixture of mild and medium hot spice level; you can make my Homemade Curry Roux)

¼ cup white wine (optional; I recommend sherry, sauvignon blanc, and chardonnay; any white wine works)

⅛ tsp freshly ground black pepper

1 Tbsp soy sauce

¼ apple (I use fuji apple)

4 servings cooked Japanese short-grain rice (about 1 cup, 150 g cooked rice per serving)

방향

Gather all the ingredients. For the steamed rice, please note that 2¼ cups (450 g, 3 rice cooker cups) of uncooked Japanese short-grain rice yield 6⅔ cups (990 g) of cooked white rice. See how to cook short-grain rice with a rice cooker, pot on the stove, Instant Pot, or donabe.

To Prepare the Clams (1 hour before cooking)

It‘s very important to degrit the clams. Follow my instructions (it‘s easy!) on how to degrit clams.

To Prepare the Cold-Brew Dashi Stock (1 hour to overnight before cooking)

To 3 cups water, add 1 piece kombu (dried kelp). Set aside to steep for at least 1 hour to overnight. Then, remove the kelp before using this kombu dashi.

To Prepare the Ingredients

Cut 3 onions in half and then cut the halves into 5 wedges. Cut 6 mushrooms into ¼-inch (5-mm) slices.

Mince 2 cloves garlic and grate 1 knob ginger (keep the juice, too).

Peel 6 oz medium 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). For step-by-step photos, see my tutorial on how to devein shrimp.

To Cook the Seafood Curry

Press the Sauté button on your Instant Pot (I use a 6 QT Instant Pot) and heat 1 Tbsp neutral oil.

When the pot is hot, add the onion and coat with the oil. Then, add the minced garlic and grated ginger with juice.

Add all the seafood (12 manila clams, the shrimp, 6 oz calamari, and 6 oz bay scallops). Add ¼ cup 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 has evaporated, add the kombu dashi (the stock you made earlier) and add the mushrooms.

Add 1 package Japanese curry roux (or homemade curry roux) and ⅛ tsp freshly ground black pepper. Use a 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 the Sauté mode. Press the Pressure button to switch to the manual pressure cooking mode. Select Low pressure and press the Minus (-) button to change the cooking time to 5 minutes.

For a stovetop pressure cooker: 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 the Keep Warm mode. Immediately quick release the pressure/steam by sliding the steam release handle to the Venting position until the float valve drops down. Important: We don’t want to naturally release seafood curry because the seafood could overcook with the remaining heat. Unlock the lid and add 1 Tbsp soy sauce and grate ¼ apple into the pot. Mix well and make sure all the curry roux has been dissolved.

Divide the 4 servings cooked Japanese short-grain rice on individual plates and serve the curry either to the side or on top.

To Store

You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days.

To Reheat

Leftover curry sauce will thicken into a paste as it cools, so it tends to burn while reheating. To avoid this, stir ½ cup (120 ml) water or more into the leftover sauce until loosened. Then, gently reheat it on low heat. If the sauce seems thin, continue heating with the lid off to reduce the sauce.

영양 정보

• 칼로리: 438 kcal
• 지방 전체: 14 g
• 포화 지방: 9 g
• 불포화 지방: 2 g
• 트랜스 지방: 1 g
• 콜레스테롤: 202 mg
• 나트륨: 532 mg
• 탄수화물 전체: 48 g
• 식이섬유: 3 g
• 총 당류: 6 g
• 단백질: 27 g