Foryoueats: Pressure Cooker Japanese Seafood Curry

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)