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Japanese curry holds a special place in my heart. Growing up, its rich aroma filled our home, promising comfort and warmth. Now, I've perfected an Instant Pot version that captures those childhood flavors in a fraction of time. This recipe blends tender stew meat, hearty vegetables, and authentic curry roux into a soul-satisfying meal. Ready to transport your taste buds to Japan? Let's dive into this effortless, mouthwatering curry that'll become your new go-to comfort food.
Essential Ingredients for Japanese Curry in the Instant Pot
- Stew meat: Tenderizes during cooking, adds rich flavor and texture to the curry, a hearty protein source for a satisfying meal.
- Potatoes: Adds a comforting starch element, thickens the curry, absorbs flavors well, and provides a nice contrast in texture.
- Carrots: Adds natural sweetness, vibrant color, and a slight crunch to the curry, balancing out the richness of the dish.
- Onion: Provides a savory base flavor, enhances the overall taste of the curry, and adds depth to the dish.
- Garlic: Infuses a robust aroma and flavor, complements the other ingredients, and elevates the overall taste profile of the curry.
- Water: Essential for creating the base liquid of the curry, helps cook the ingredients, and ensures the right consistency.
- Japanese curry roux: Signature flavor profile, thickens and enriches the curry, simplifies the cooking process with its blend of spices.
Read more: Instant Pot Curry Chicken Recipe Guide
Kitchen Tools Required for This Instant Pot Recipe
- Instant Pot: Essential for pressure cooking the curry quickly and efficiently.
- Knife: Needed for chopping vegetables and meat to the desired size for the curry.
- Cutting Board: Provides a safe and stable surface for chopping ingredients for the curry.
Instant Pot Japanese Curry Recipe Guide
Equipment
- Instant Pot
- Knife
- Cutting board
- Wooden Spoon
Ingredients:
Main Ingredients
- 1 pound stew meat seasoned with salt and pepper
- 2 large potatoes diced
- 2 carrots carrots sliced
- 1 onion onion chopped
- 2 cloves garlic minced
- 2 cups water
- 1 package Japanese curry roux
- to taste Salt and pepper
- as needed Cooked rice for serving
Read more: Curry Lamb Stew Recipe
Instructions:
- Season the stew meat with salt and pepper.
- Turn on the Instant Pot and select the sauté function. Add a bit of oil and brown the stew meat.
- Add the onions and garlic, sauté until fragrant.
- Add the potatoes and carrots, stir well.
- Pour in the water and close the Instant Pot lid. Cook on high pressure for 15 minutes.
- Release the pressure manually and open the lid. Stir in the Japanese curry roux until it's fully dissolved.
- Let the curry simmer for a few minutes until it thickens.
- Serve the Japanese curry over cooked rice.
Notes:
Nutrition value:
Keywords:
Read more: Japanese Beef Stew Recipe
Preparing and Storing Japanese Curry Ahead of Time
Make Ahead Instructions
- Cook the Japanese curry as directed in the recipe.
- Let the curry cool completely.
- Store the curry in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Allow the curry to cool down after cooking.
- Portion the curry into freezer-safe containers or bags.
- Label the containers with the date and store in the freezer for up to 3 months.
Adding a splash of apple cider vinegar to the Japanese curry can enhance the depth of flavors and add a subtle tanginess to the dish.
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