Japanese Seafood Curry

Author

NuWave

Servings

4

Category

Main Dishes

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

1. 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.
2. Close and lock lid, set pressure cooker to "fish", adjust time to 5 minutes, and press "start/stop".
3. 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.