Ingredients
12 manila clams
Sea salt & water for de-griting (see directions here)
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) (See Note)
1 package (8.4 oz, 240 g) Japanese curry roux or Homemade Curry Roux (See Note)
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)
Get full recipe👇🏻
http://www.justonecookbook.com/pressure-cooker-japanese-seafood-curry/
