IP Japanese Curry IP

Japanese Curry

https://www.justonecookbook.com/pressure-cooker-japanese-curry/

INGREDIENTS

3 onions

1 ½ carrots

3 Yukon gold potatoes (Tip: Russet potatoes would break down too easily)

2 cloves garlic

1 tsp ginger

1 ½ lb boneless skinless chicken thighs (680 g)

salt (kosher or sea salt; use half if using table salt)

Freshly ground black pepper

1 Tbsp neutral flavor oil (vegetable, canola, etc)

3 cups chicken stock/broth (720 ml)

1 package Japanese curry roux (8.4 oz, 240 g) (See Notes for homemade curry roux recipe)

1 Tbsp ketchup

1 Tbsp soy sauce

Furkujinzuke (red pickled daikon) (for garnish)

INSTRUCTIONS

Gather all the ingredients.

Cut the onions into halves and cut the halves into 5 wedges.

Peel the carrot and cut into bite sizes. I use Japanese cutting technique called “Rangiri”. Cut the carrot diagonally while rotating it a quarter between cuts. This not only results in an attractive shape that is good for stews and simmered dishes, but also gives the pieces bigger surface space to absorb seasonings quicker.

Peel the potatoes and cut into quarters. Soak in water to remove starch.

Mince the garlic and grate ginger.

Cut the meat into bite size pieces (I use Japanese cutting technique “Sogigiri”). Season with kosher salt and freshly ground black pepper.

Press the “Sauté” button on your Instant Pot and heat 1 Tbsp. vegetable oil.

When the pot is hot, add the onion, minced garlic and ginger.

Add the chicken to the pot and coat with oil.

Add carrot and potato to the pot and mix well.

Add 3 cups (720 ml) chicken broth and curry roux from one box (8.4 oz, 240 g). I use ½ package mild and ½ package medium spicy. Use spatula to push down some ingredients but keep the curry roux blocks on top (no mixing). If you use homemade roux, add it after pressure cooking is done.  Homemade roux is more runny and it goes to the bottom of pot easily and can burn while cooking.

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 sauté. Press the “meat/Stew” button to switch to the pressure cooking mode. Press “minus” button to change the cooking time to 15 minutes.

If you’re using a stove-top pressure cooker, you won’t have the buttons to press. Just cook on high heat until high pressure is reached. Then reduce the heat to low but maintain high pressure for about 15 minutes.

When it is finished cooking, the Instant Pot will switch automatically to a “Keep Warm” mode. Slide the steam release handle to the "Venting" position to let out steam until the float valve drops down, OR let the pressure release naturally (takes about 15 mins).

Unlock the lid and add 1 Tbsp ketchup and 1 Tbsp soy sauce (if you use homemade curry, add it before ketchup and soy sauce.  Change to saute mode for additional 5 minutes until homemade curry roux blends well). Mix well and make sure all the curry roux has been dissolved. Transfer to a serving dish. Garnish with Fukujinzuke (red daikon pickles).