122 lines
3.9 KiB
Markdown
122 lines
3.9 KiB
Markdown
---
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title: "Japanese Curry (Pressure Cooker)"
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subtitle:
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date: 2023-10-14T00:00:00-07:00
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draft: true
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tags: [Curry, Potato, Carrots, Apple, Japanese, Pressure Cooker]
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categories: [Curry]
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cuisine: [Japanese]
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course: [Lunch, Dinner]
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image: thumbnail.jpg
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---
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Prep Time: **20 minutes**
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Cook Time: **40 minutes**
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Servings: **6 - 8**
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Original Link: [Link](https://www.justonecookbook.com/pressure-cooker-japanese-curry/#wprm-recipe-container-57082)
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## Augmentations
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- 1 Apple
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- This will add a sweetness to the curry.
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## Ingredients
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- 3 onions (large; 2¼ lb, 1,005 g)
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- 1 1/2 cups carrots (5 oz, 143 g)
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- 3 Yukon gold potatoes (15 oz, 432 g)
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- 2 cloves garlic
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- 1 tsp ginger (grated, with juice)
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- 1 1/2 lb boneless, skinless chicken thighs (see Notes for substitutions)
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- 1/8 tsp Diamond Crystal kosher salt
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- 1/8 tsp freshly ground black pepper
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### Curry Sauce
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- 1 Tbsp neutral oil (for cooking)
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- 3 cups chicken stock/broth (for lower sodium, use water only or half stock and half water)
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- 1 package Japanese curry roux (7–8 oz or 200–230 g; or make my Japanese Curry Roux)
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- 1 Tbsp ketchup
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- 1 Tbsp soy sauce
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## Instruction
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### Step 1
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Cut 3 onions in half and cut each half into 5 wedges.
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### Step 2
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Peel 1½ carrots and cut into bite-sized pieces.
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I use a Japanese cutting technique called [rangiri]().
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This cut creates more surface area, which helps the carrots absorb more flavor and cook faster.
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Tip: You can cut the vegetables slightly bigger to avoid a mushy texture.
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### Step 3
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Peel 3 Yukon gold potatoes and cut them into quarters.
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Soak them in water for 15 minutes to remove the excess starch.
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Tip: Do not use russet potatoes since they would break down too easily.
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### Step 4
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Mince 2 cloves garlic (I like this garlic press).
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Then, grate the ginger with a microplane and reserve 1 tsp ginger (grated, with juice).
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### Step 5
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Cut 1½ lb boneless, skinless chicken thighs into bite-sized pieces.
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I use the [sogigiri]() Japanese cutting technique to create more surface area and flatten each piece so it cooks faster.
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Season with ⅛ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.
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### Step 6
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Press the Sauté button on your Instant Pot (I use a 6 QT Instant Pot).
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When the inner pot is hot, add 1 Tbsp neutral oil.
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### Step 7
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Then, add the onion wedges, minced garlic, and grated ginger with juice.
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### Step 8
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Add the chicken pieces to the pot and mix until just coated with the oil.
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### Step 9
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Add the carrots and potatoes to the pot and mix well.
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### Step 10
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Add 3 cups chicken stock/broth and use a spatula to press down the meat and vegetables into the liquid.
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Then, place the cubes from 1 package Japanese curry roux (I combine half mild and half medium spicy packaged roux) on top of the other ingredients.
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**DO NOT MIX!** Otherwise, the roux may sink to the bottom of the pot and burn while cooking.
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For solidified homemade roux, place the cubes on top of the ingredients and do not mix.
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For non-solidified homemade roux (that you just made), add it after pressure cooking is done.
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### Step 11
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Cover and lock the lid. Make sure the Instant Pot‘s steam release handle points to Sealing and not Venting.
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Press the Keep Warm/Cancel button on the Instant Pot to stop sautéing.
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Then, press the Meat/Stew button to switch to pressure cooking.
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Press the “minus“ button to change the cooking time to 15 minutes.
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### Step 12
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When it is finished cooking, the Instant Pot will switch automatically to the Keep Warm mode.
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Slide the steam release handle to Venting to let out steam until the float valve drops down, OR let the pressure release naturally (this takes about 15 minutes).
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### Step 13
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Unlock the lid.
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(If you‘re using homemade curry roux, add it to the pot now and heat on Sauté mode for an additional 5 minutes until well blended into the stew.)
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Add 1 Tbsp ketchup and 1 Tbsp soy sauce now.
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Mix well, stirring to dissolve the curry roux and checking one last time that there are no undissolved chunks left.
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## Good Sides
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- Serve with Jasmine Rice
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