Pressure Cooker Japanese Beef Curry
User Reviews
5
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Total Time
2 hrs 20 mins
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Servings
4 - 6
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Calories
447 kcal
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Course
Main Course, Lunch, Dinner
Pressure Cooker Japanese Beef Curry
Description
Pressure Cooker Japanese Beef Curry employs chuck steak sliced thickly, garlic, and chicken stock that combine under pressure to tenderize the meat and infuse it with curry flavors. Central to its taste is a purified caramelized onion base created by slowly cooking shallots and onions with baking soda and butter until golden brown, then reducing moisture to concentrate sweetness. This purée is a foundational element that thickens and flavors the curry sauce.
The use of pressure cooking accelerates the tenderization of beef while preserving moisture, producing tender chunks suitable for the rich, mildly spiced Japanese-style curry. The addition of soy sauce and Japanese curry roux cubes intensifies flavor complexity and umami. The method involves layering cooking techniques and carefully adjusting heat and timing to achieve a balanced sauce and fork-tender beef.
This curry can be served with rice or noodles, often acting as a hearty main dish with a blend of sweet and savory notes from the onions and roux. It appeals to those who appreciate Japanese comfort food and benefits from the convenience of a pressure cooker to reduce cooking time without sacrificing depth of flavor.
Ingredients
- ~2 pounds (937g) chuck steak 1.5 inch in thickness, blade steak
- 6 garlic chopped, medium cloves
- ¾ cup (190ml) chicken stock unsalted
- 2 - 3 (74g – 110g) Japanese curry roux cube or homemade
- 1 tablespoon (15ml) soy sauce Japanese
Caramelized Onion Purée
- 1.5 pound (680g) onion thinly sliced
- 1.5 pound (680g) shallot thinly sliced
- 3 tablespoons (45g) butter unsalted
- ⅓ teaspoon (1.3g) baking soda
- salt kosher salt, to taste; ground black pepper, to taste
- black pepper kosher salt, to taste; ground black pepper, to taste
Instructions
- Prepare Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button) over medium heat. Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
- Pressure Cook Caramelized Onion Purée: Melt 3 tbsp (45g) unsalted butter in pressure cooker. Add in sliced onions, shallots, ⅓ tsp (1.3g) baking soda. Sauté until moisture starts to come out of the onions (~5 mins). Close lid and pressure cook at High Pressure for 20 minutes, then Quick Release. Open lid.
- Reduce until Caramelized (takes roughly 16 – 17 mins): There will be lots of moisture from the onions. Reduce until most moisture has evaporated over medium high heat (Instant Pot: press cancel, Sauté button and Adjust once to Sauté More function). Stir constantly with a silicone spatula. Once most moisture has evaporated, adjust to medium heat (Instant Pot: press cancel and Sauté). Stir until onions are deep golden brown and all moisture has evaporated. Season with kosher salt & ground black pepper to taste. Remove caramelized onion purée and set aside.
- Brown Chuck Steak: Adjust to medium high heat (Instant Pot: press cancel, Sauté button and Adjust once to Sauté More function. Wait until indicator says HOT). Lightly season chuck steak with kosher salt & black pepper. Add 1 tbsp (15ml) of olive oil in the pot. Ensure to coat oil over whole bottom of the pot. Add seasoned chuck roast in the pot. Brown for 6 – 8 mins on each side without flipping. Remove and set aside on a chopping board.
- Sauté Garlic: Add in chopped garlic and stir until fragrant (about 30 secs).
- Deglaze: Pour in roughly ½ cup (100 ml) of unsalted chicken stock and completely deglaze the pot by scrubbing all flavorful brown bits with a wooden spoon.
- Pressure Cook Chuck Roast: Cut chuck steak into 1.5 – 2 inches stew cubes, and place them along with its meat juice back to the pot. Add remaining unsalted chicken stock, 1 tbsp (15ml) Japanese soy sauce and caramelized onion purée. Mix well. Close lid and pressure cook at High Pressure for 32 minutes + 10 minutes Natural Release. Release remaining pressure. Open lid.
- Make Japanese Curry: Taste the caramelized onion beef stew. Mix in the Japanese curry roux cubes one by one while tasting for the right balance of flavors. Taste and add more curry roux or Japanese soy sauce if necessary. We used roughly 2.5 (95g) Japanese curry roux.
- Serve: Serve over Calrose rice. We sprinkled some mozzarella cheese on top and baked it in the oven until the cheese melted and browned. Just like how the restaurant served it.
- Take a photo & Enjoy: Pat yourself on the back! One of Tokyo’s most highly rated Japanese curry beef stew dishes is recreated in front of your eyes. Take a picture to share on social media!
Notes
- Follow the detailed cooking sequence for caramelizing and reducing onions to develop the base flavor and proper curry consistency.
- Use the pressure cooker on high pressure for meat tenderizing and quick cooking while maintaining moisture.
- Rate and review the recipe if tried to provide feedback for improvements or adjustments.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Calories | 447kcal | 22% |
| Carbohydrates | 13g | 4% |
| Protein | 31g | 62% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 118mg | 39% |
| Sodium | 346mg | 14% |
| Potassium | 726mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 2140IU | 43% |
| Vitamin C | 10mg | 11% |
| Calcium | 72mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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