Category
Main Dishes
Servings
4
Ingredients
- 2 T extra-virgin olive oil
- 3 yellow onions, 8 wedges each
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 12 clams, cleaned, rinsed
- 8 oz shrimp, peeled deveined
- 6 oz bay scallops
- 6 oz calamari, cleaned
-
¼ c sake
- 3 c water
- 1 sheet kelp
- 8 mushrooms, quartered
- 8 oz Japanese curry roux
- 1 T soy sauce
Directions
Set pressure cooker to "sear", add oil, adjust time to 10 minutes, and press "start/stop". When oil is hot, add onion and garlic. Sauté for 5 minutes. Add ginger, clams, scallops, shrimp, and calamari. Deglaze bottom of pot with sake. Simmer until alcohol evaporates, about 4-5 minutes. Add water, kelp, and mushrooms and stir. Add curry roux.
- Close and lock lid, set pressure cooker to "fish", adjust time to 5 minutes, and press "start/stop".
- When done, quick release and make sure all pressure is released before opening lid. Carefully open lid and add soy sauce and stir. Ladle over rice in serving dishes.
