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Friday, April 14

Pressure-cooked Japanese beef curry

Onions, yellow, thinly sliced
1 pound
Shallots, thinly sliced
½ pound
Butter, unsalted
3 tablespoons
Baking soda
½ teaspoon
Salt, kosher

Pepper, freshly ground

Oil, sunflower
1 tablespoon
Beef chuck, cut into 1-inch chunks
2 pounds
Garlic, crushed
6 cloves
Chicken stock
½ cup
¼ cup
Soy sauce, Japanese
1 tablespoon
Japanese curry roux
2 to 3 cubes
Rice, cooked

Note: This recipe uses an Instant Pot.
  1. Press Sauté and heat the pot until the indicator reads Hot
  2. Melt the butter, then add the onions, shallots, and baking soda; sauté until the onions start to release their moisture, about 5 minutes. 
  3. Close the lid, press Manual, and cook for 20 minutes; use the quick release method to depressurize. 
  4. Remove the lid, press Sauté, press Adjust to select More, and cook, stirring constantly, until most of the moisture has evaporated. 
  5. Press Cancel and Sauté to reduce the temperature, and continue stirring until the onions are deep golden brown and all the moisture has evaporated, about 12 minutes. 
  6. Season with salt and pepper; transfer to a small bowl and set aside. 
  7. Press Cancel, press Sauté, and then press Adjust to select More
  8. Season the beef with salt and pepper. 
  9. Add the oil to the pot, ensuring the bottom is evenly coated. 
  10. Add the beef in a single layer, and cook for 3 to 4 minutes, then stir, until browned on all sides; transfer to a bowl. 
  11. Add the garlic, and stir until fragrant, about 30 seconds. 
  12. Add ½-cup stock and deglaze the pot with a wooden spoon. 
  13. Return the meat and its juices to the pot with the remaining ¼-cup stock, soy sauce, and onion purée; mix well. 
  14. Close the lid, press Manual, and cook for 32 minutes; naturally release the pressure for 15 minutes, then release the remaining pressure before opening the lid. 
  15. Taste the stew, then mix in the Japanese curry roux cubes one by one, tasting between additions, until it achieves the right balance of flavors. 
  16. Serve over rice.
Recipe from

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