Day: January 30, 2017

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/