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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