Foryoueats: Pressure Cooker Japanese Seafood Curry

Name: 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; 3 cups water; 1 piece kombu (dried kelp) (2 x 3 inches, 5 x 7.5 cm per piece); 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); 4 servings cooked Japanese short-grain rice (about 1 cup, 150 g cooked rice per serving)

foryoueats.com

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...

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Cooking tools:

Pressure cooker
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Pepper mill
Kitchen scale
Peeler
Garlic press
Grater
Wooden spoon
Ladle
Colander
Mixing bowl
Serving bowl
Plate

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
3 cups water
1 piece kombu (dried kelp) (2 x 3 inches, 5 x 7.5 cm per piece)
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)
4 servings cooked Japanese short-grain rice (about 1 cup, 150 g cooked rice per serving)