Pressure Cooker Japanese Curry | Recipe Cart | Recipe Cart

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
• kosher/sea salt (I use Diamond Crystal; Use half for table salt)
• freshly ground black pepper
• 1 Tbsp neutral-flavored oil (vegetable, canola, etc)
• 3 cups chicken stock/broth ((720 ml; You can use beef stock for beef, or vegetable stock/broth))
• 1 package Japanese curry roux
• 1 Tbsp ketchup ((Please read the blog post for add-on condiments))
• 1 Tbsp soy sauce ((Please read the blog post for add-on condiments))
• Furkujinzuke (red pickled daikon) ((for garnish; optional))