How To Make Pressure Cooker Japanese Seafood Curry (Recipe) シーフードカレーの作り方 (圧力鍋) (レシピ)
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- Опубликовано: 14 окт 2024
- 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.
PRINT RECIPE ▶ bit.ly/Japanese...
Prep tim: 20 mins
Cook time: 1 hour 45 mins
Serves: 6-8
Ingredients
12 manila clams
Sea salt & water for de-griting
3 cups (720 ml) water
2” x 3” (5 x 7.5 cm) kombu (doesn’t have to be precise)
3 yellow or sweet onions
6 mushrooms
2 cloves garlic
1 inch ginger
6 oz. (170 g) medium size shrimp
1 Tbsp. vegetable oil
6 oz. (170 g) bay scallop
6 oz. (170g) calamari
¼ cup (60 ml) any white wine (optional)
1 package (8.4 oz, 240 g) Japanese curry roux or Homemade (recipe: bit.ly/CurryRoux)
Freshly ground black pepper
1 Tbsp. soy sauce
¼ apple (I use Fuji apple)
Steamed rice (optional)
Equipment
6- to 8-quart pressure cooker (I use a 6-quart Instant Pot)
Instructions with step-by-step pics ▶ bit.ly/Japanese...
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Hi everyone! As always, I'll be here for next 30 minutes. Let me know if you have any question! Also I'm hosting a 6 year blog anniversary giveaway. Click here to enter: bit.ly/JOC6YEARS
I just enter the contest from my e-mail account. Let's see what happens. Finger crossed... ;-D
This looks so fabulous, Nami-san. By the way, I make the vegetarian version of your beef curry recipe all the time. My mother, who's from Japan, says it's her favorite. I make and freeze gigantic batches for her. As always, thank you for your recipes.
I'm so happy to hear that your mom enjoys that recipe! Thank you for your kind feedback. :) I also freeze curry too - it's great for my lunch alone!
Looks amazing Nami!!! Another one for the new IP! Thanks for sharing your awesome recipes.
Thank you for watching! :)
I love your recipes choices and video shooting, so comfortable to watch
Thank you for your kind words!
Thanks for sharing your recipe I’ll be making this soon I’m using the crockpot so how long should I cook this
Looks delicious! If I wanted to do this on the stovetop instead of in the IP, would I just add the seafood when I would normally add the beef or chicken? Or would that overcook the seafood?
I love your content! Thank you for all your excellent work!
That look sooo good. Unfortunately I cannot find kombu anywhere near me. I fall in love with japanese food since I went to japan.
Thank you! On my blog, I mentioned how you can make shellstock using shrimp shell. If you are interested, hop over to my blog and read the directions. :) . I'm so happy to hear you like Japanese food!
I just found you on youtube! How could I not have found you sooner. Love your videos and the explanations are awesome. I hope this enters me into your giveaway. Congrats on your 6th anniversary!
Thank yo Heather! Good luck! :)
This dish reminds me of a discussion in the manga Yotsuba & between Koiwai and Fuka.
Thanks for the recipe.
Thank you for watching my video!
you guys your doing good job
Thank you so much for your kind words! :)
Hey Just One Cookbook you can try Bengali curry ( origin of curry ) it's delicious and yummy too
Thanks for posting! I learned a lot from your cooking video as always!!
Aww thank you Emily! Thank you for supporting my channel!
It's very tasty
Awesome video I am a chef but fist time cooking sea food curry great, I need yakitori sauce reciepe
It's here: www.justonecookbook.com/yakitori/
THANKS
Thanks for another great recipe!
Thank you for watching! :)
That looks stunningly delicious! Thank you.
Thank you so much Jon!
Very nice, but I think it is a mistake to discharge the shells of the shrimps. They give a lot of taste to the sauce. I would use that too. But thank you for posting. Very nice dish.
yumssss..... i love lots of onion in my curry too
Me too! :)
Love the misic and ur recipe
Thank you!
Totally making a vegan version!
Hope you enjoy! :)
you are the best.
Thank you! Thank YOU for watching my video!
you are so cute :)
Thank you for this recipe 😊 May I leave the Apple since I'm allergic?
Also, I've tried to make your roux and everyone digs in it when I make curry at home ♥
Sure! You can leave the apple out. I'm so happy to hear you liked my Japanese curry roux recipe! xoxo
Nice
I would just like to point out that despite being japanese, your cooking technique is very european; french, and its really nice. I'm curious about the apple though, is it for texture or natural sweetness? Thank you. :)
Really? Interesting! I think Japanese and French like to pay attention to tiny details? :) Apples add sweetness. It's common to add some extra flavor to Japanese curry, and apple is one of popular ones.
I agree with paying attention to the small details. Thanks for the insight, I'm a culinary student myself so this is helpful. :D
Good luck! xoxo
Oh! I wanna try this! I've already tried making the chicken one last year (though not in a pressure cooker) and it was fantastic! Your idea of combining the different roux was a good one. We can't help but shovel more rice into our mouths! Love from the Philippines (well, currently in the US but still)!!!
Hi Ayaka! I'm glad you enjoyed the curry and thanks for your kind feedback. :) Yeah combining with different roux adds a bit more complexity, and "different" from just out of the box. Try making homemade curry too, it's delicious!
Just One Cookbook Definitely!
Yum!
interesting
スゲー! うまそう!
どうもありがとう！
hmmmm omoshiroi
Arigato!
うまそ!!
ありがとう！
I don't want to be mean or sound rude but I just tried to homemade curry roux and it's best for you to get the packet. I don't know what happened but it made my curry gritty probably from the garam masala... I do however appreciate the consideration of the option to make your own if you don't have access to it.
Hi Jenny! Don't worry, you're not rude. :) I'm not sure why gritty, maybe the spice didn't incorporated or the roux didn't mix well with the liquid (lumpy?). Shouldn't be different from the roux (of course the roux is more syrupy and "silky" thicker texture). One day I'll make a video for this roux. :)
Yay!! Thank you!! It would be great to see how you do it.
❤❤❤
From where in Japan are you from?
I am from Yokohama. It's right below Tokyo, maybe 30 mins by train. :)
Does anyone know if this can be done in a slow cooker?
Yes you can use slow cooker. If so, make sure to add the roux at the end so it won't stick to the bottom. :)
I don't really understand this process! It makes sense we use pressure cooker to cook tough crap like beef/pork bone or chicken to tender the meat!!! But seafood, are you kidding me ??? Seafood can be cooked like instantly! They are easily over cooked! I don't know why you use pressure cooker to cook them!
Let's not forget; we didn't really need a video to know how to add stuff from the sea, onion and some lumps of pre-made roux.
I agree that pressure cooking really helps to tender the meat in a short time and it's definitely the #1 reason people should get an Instant Pot (or pressure cooker). But IP is not for cooking just meat. I have already shared some meat and bean recipes using the Instant Pot, so I'll be sharing other IP recipes. I've heard from college student readers that they love cooking instant pot in their dorm. It's great one pot meal without a stove or proper kitchen.
In case you missed, here is my homemade roux recipe: www.justonecookbook.com/how_to/how-to-make-curry-roux/
It was set at low pressure for 5 minutes, it shouldn't over cook.
And we do manual release for this recipe, instead of natural release. :) Thank you Joon! xo
How is this an actual recipe?
what part are you unsure about?
japanese english
Definitely I have Japangrish.