Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 778kcal 38%
Fat 21g 32%
Saturated Fat 8g 40%
Carbohydrates 110g 36%
Fiber 6g 24%
Sugar 16g 32%
Protein 30g 60%
Cholesterol 130mg 43%
Sodium 1,350mg 56%

Percent Daily Values are based on a 2,000 calorie diet.

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Pressure Cooker Japanese Seafood Curry

Name: Pressure Cooker Japanese Seafood Curry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 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; For the Kombu Dashi:; 3 cups water; 1 piece kombu (dried kelp) (2 x 3 inches, 5 x 7.5 cm per piece); For Cooking:; 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); To Serve:; 4 servings cooked Japanese short-grain rice (about 1 cup, 150 g cooked rice per serving)

Prep 20m

Cook 15m

Total 35m

This Pressure Cooker Japanese Seafood Curry is bursting with flavor from fresh seafood, onions, mushrooms, garlic, and ginger. The addition of homemade Kombu Dashi and Japanese curry roux creates a rich and savory broth. Serve it over a bed of fluffy Japanese short-grain rice for the ultimate comfort food.

Instant Pot

Japanese Curry

Seafood

Nutrition Facts

Pressure Cooker Japanese Seafood Curry

Ingredients

For The Kombu Dashi

For Cooking

To Serve

Steps

Nutrition Facts

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