Japanese Seafood Curry

I got this tasty one pot recipe from Nami, the Just One Cookbook easy Japanese recipes author.

I made it myself and it was so delicious and simple I had to share it with you.

Enjoy!

Serve with rice and you’ll have a quick delicious supper.

Ingredients

• Select 6 oz of 3 of your favorite seafoods form the list below…
  (best bet is to go with shan’t the freshest.)
  • Shrimp
  • Scallops
  • Calamari
  • Mussels
  • Clams
  • Prawns
• 12 manila clams
• 6 oz – calamari
• 6 oz – medium size shrimp
• 6 oz – bay scallop
• 3 cups water
• 2 – 3 inch pieces of kombu (dried kelp)
• 3 – onions
• 6 – mushrooms
• 2 – cloves garlic
• 1 – 1 inch long piece of ginger
• 1 Tbsp – vegetable or canola oil
• 1 Tbsp – soy sauce
• ¼ cup white wine
• 1 package Japanese curry roux (8.4 oz)
• Freshly ground black pepper
• ¼ of a Fuji apple

Directions

1. Prepare clams 4 hours before cooking. (Scrub them with a stiff brush under cold water then place on a raised rack making sure they don’t overlap each other. Cover clams up to their mouth with 2 cups water and 1 Tbsp. salt. Then cover and refrigerate for 3 hours.) For more details click here… How to de-grit clams.
2. Prepare the Dashi Stock.
   1. Place 2” x 3” of kombu in 3 cups of water.
   2. Let stand 1 hour or more. Can be prepared the night before.
3. Rinse clams and place in fresh water for 1 hour.
4. Place 1 Tbsp. vegetable oil in your Instant Pot and hit Sauté.
   1. Cut the onions into 10 wedges.
   2. Slice mushrooms.
   3. Mince garlic.
   4. Grate Ginger.
   5. Peel and devein shrimp.
5. Add onion, minced garlic and grated ginger to hot Instant Pot and sauté onions.
6. Add all the seafood and continue to sauté.
7. Deglaze the bottom of the pot with a ¼ cup white wine.
8. When the alcohol has evaporated, add the kombu dashi (kombu water you made) and mushrooms.
9. Add fresh ground black pepper and mix ingredients.
10. Add the curry roux (or homemade curry roux). Don’t mix, keep the curry roux blocks on top.
11. Cover and lock making sure the steam release handle points at “sealing” and not “venting”.
    1. Stop the sauté process by pressing “Keep Warm/Cancel” button.
    2. Press the “Pressure” button.
    3. Change to “low” pressure.
    4. Set for 5 minutes by pressing “minus” button.
12. When finished, the Instant Pot switches to “Keep Warm” mode. At this time slide the steam release handle to the “Venting” position. This lets the heat dissipate to prevent overcooking.
13. Unlock the lid to add soy sauce and grated apple. Mix well.
14. Serve over rice.
15. Enjoy!

 
This is the pressure cooker I use…
– Pressure Cooker Review