If you love curry, it’s time to try Japanese Seafood Curry packed with amazing flavors from the shrimp, squid, scallops, spices, and kombu dashi.
PRINT RECIPE ▶ http://bit.ly/JapaneseSeafoodCurry
Prep tim: 20 mins
Cook time: 1 hour 45 mins
Serves: 6-8
Ingredients
12 manila clams
Sea salt & water for de-griting
3 cups (720 ml) water
2” x 3” (5 x 7.5 cm) kombu (doesn’t have to be precise)
3 yellow or sweet onions
6 mushrooms
2 cloves garlic
1 inch ginger
6 oz. (170 g) medium size shrimp
1 Tbsp. vegetable oil
6 oz. (170 g) bay scallop
6 oz. (170g) calamari
¼ cup (60 ml) any white wine (optional)
1 package (8.4 oz, 240 g) Japanese curry roux or Homemade (recipe: http://bit.ly/CurryRoux)
Freshly ground black pepper
1 Tbsp. soy sauce
¼ apple (I use Fuji apple)
Steamed rice (optional)
Equipment
6- to 8-quart pressure cooker (I use a 6-quart Instant Pot)
Instructions with step-by-step pics ▶ http://bit.ly/JapaneseSeafoodCurry
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I have enjoyed watching your videos and learning about the many delicious and healthy dishes that you prepare. Thank you very much for sharing and teaching, what a blessing!
可愛らしい方ですね。
That looks stunningly delicious! Thank you.
I don’t really understand this process! It makes sense we use pressure cooker to cook tough crap like beef/pork bone or chicken to tender the meat!!! But seafood, are you kidding me ??? Seafood can be cooked like instantly! They are easily over cooked! I don’t know why you use pressure cooker to cook them!
How is this an actual recipe?
Thanks for posting! I learned a lot from your cooking video as always!!
I would just like to point out that despite being japanese, your cooking technique is very european; french, and its really nice. I’m curious about the apple though, is it for texture or natural sweetness? Thank you. 🙂
Looks amazing Nami!!! Another one for the new IP! Thanks for sharing your awesome recipes.
From where in Japan are you from?
Wow that’s one cool rice cooker..
This looks so fabulous, Nami-san. By the way, I make the vegetarian version of your beef curry recipe all the time. My mother, who’s from Japan, says it’s her favorite. I make and freeze gigantic batches for her. As always, thank you for your recipes.
Does anyone know if this can be done in a slow cooker?
うまそ!!
Love the misic and ur recipe
I just found you on youtube! How could I not have found you sooner. Love your videos and the explanations are awesome. I hope this enters me into your giveaway. Congrats on your 6th anniversary!
Hi everyone! As always, I’ll be here for next 30 minutes. Let me know if you have any question! Also I’m hosting a 6 year blog anniversary giveaway. Click here to enter: http://bit.ly/JOC6YEARS
Awesome video I am a chef but fist time cooking sea food curry great, I need yakitori sauce reciepe
This dish reminds me of a discussion in the manga Yotsuba & between Koiwai and Fuka.
Thanks for the recipe.
you guys your doing good job
I don’t want to be mean or sound rude but I just tried to homemade curry roux and it’s best for you to get the packet. I don’t know what happened but it made my curry gritty probably from the garam masala… I do however appreciate the consideration of the option to make your own if you don’t have access to it.
Thanks for another great recipe!
yumssss….. i love lots of onion in my curry too
hmmmm omoshiroi
Totally making a vegan version!
スゲー! うまそう!
That look sooo good. Unfortunately I cannot find kombu anywhere near me. I fall in love with japanese food since I went to japan.
I love your recipes choices and video shooting, so comfortable to watch
Oh! I wanna try this! I’ve already tried making the chicken one last year (though not in a pressure cooker) and it was fantastic! Your idea of combining the different roux was a good one. We can’t help but shovel more rice into our mouths! Love from the Philippines (well, currently in the US but still)!!!