A close second to sushi, ramen, and miso soup in terms of popularity is Japanese curry. It differs sufficiently from Indian or Thai curries to be uniquely Japanese. The texture of Japanese curry prepared in the Instant Pot® is ideal, and any meat used will be moist and tender. Use the roux as a base always, always, was what I was instructed to do growing up. Serve alongside rice!
| Prep Time: | 30 mins |
| Cook Time: | 35 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ tablespoons canola oil
- 1 onion, chopped
- 1 ½ pounds beef, cut into 1/2-inch or 1-inch cubes
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 medium potatoes, peeled and cubed
- 2 carrots, peeled and chopped into 1/2-inch pieces
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 ½ cups beef broth
- 1 small apple, grated
- 1 tablespoon ketchup
- 1 tablespoon soy sauce
- 1 (3.5 ounce) container Japanese curry roux
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot. Add onion; saute until almost translucent, about 3 minutes. Add beef, garlic, and ginger; saute until beef begins to brown, about 3 minutes more. Mix in potatoes and carrots. Cook, stirring constantly, for 2 minutes. Season with salt and pepper.
- Pour beef broth, apple, ketchup, and soy sauce into the pot. Break up curry roux into blocks and place on top of the beef mixture. Do not mix the blocks into the broth.
- Turn Saute function off. Close and lock the lid. Seal valve. Select high pressure according to manufacturer’s instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Unlock and remove the lid. Stir broth to incorporate all the curry roux blocks, which should have melted over the top.
- The easiest way to achieve the creamy, spicy, and perfect flavor is by using a curry roux, which you can find at any grocery store, even outside of Asian markets.
- Substitute tonkatsu sauce for the ketchup, if desired.
Nutrition Facts
| Calories | 422 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 3 g |
| Protein | 23 g |
| Saturated Fat | 8 g |
| Sodium | 720 mg |
| Sugars | 6 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
love it!!!
Easiest Japanese curry for the instant pot!
Really Great!
This was really good. I did have to thicken it a bit, because my wife is used to a thicker curry, but the flavors were great
I really liked it
I enjoyed this dish. I had never cooked with Japanese Curry before. I added a stalk of celery to my dish, and the flavors were still well balanced. I will keep this recipe and plan to use it again.