Pressure Cooker Japanese Curry Just One Cookb

My Instant Pot has been saving me plenty of time cooking for my family’s dinner. It has so many conveniences, but my favorite part is I am also able to cook up complex dishes like this Pressure Cooker Japanese Curry without having to sacrifice the flavors. The actual pressure cooking time is only 15 minutes, and you don’t even have to be in the kitchen if you use an electric pressure cooker. I simply add the ingredients in the pot, set up the timer, go out for my kids’ activity, and come home for a fabulous dinner ready to eat. Who’s in?

Japanese Curry Rice カレーライス

Have you heard of Japanese curry or Curry Rice (Karē Raisu)? If not, it’s best described as mild and thick curry. Even though curry was originally from Southeast Asia, it has become one of the most popular foods in Japan enjoyed by people of all ages. Japanese curry is always served with steamed rice, and the common ingredients include a variety of proteins (chicken, beef, pork, seafood), potatoes, onions, and carrots. To make Thai or Indian curry, you would add the curry spices from the very beginning. However, Japanese curry is seasoned with curry roux toward the end of cooking. Until then it’s just a plain soup/stew.

What is Japanese Curry Roux?

As I mentioned earlier, Japanese curry is seasoned with curry roux. Typically made from fat and flour, roux is a type of thickening agent used for thickening soups and sauces. Most Japanese make curry with a boxed Japanese curry roux like this (picture above). You can find different spice levels and various brands of curry roux at Japanese or Asian grocery stores. These days I can even find it in the Asian aisle at American supermarkets. If you prefer to make curry roux from scratch and have an additional 30 minutes to spare, check out my Homemade Curry Roux recipe. All you need is flour, butter, curry powder, and additional spice.

Personalize the Store-Bought Curry with Additional Seasonings

Growing up in Japan, curry rice was a “fast food” for my family; the food that my mom made ahead of time or the previous day when she knew that she couldn’t prepare dinner in time. I always saw my mom adding grated apples and different condiments to the curry while she was making them. She said, “If you put just the boxed curry roux, your curry will always taste the same. It will not be different from your neighbor’s curry.” So she taught me two tricks. Use two different brands of curry roux (sometimes mix the spice level, like mild and medium spicy) and use additional seasonings. My mom and I would use the combination of the following ingredients.

Chocolate Coffee Butter Yogurt Grated apple Honey Red wine or sake Oyster sauce Worcestershire Sauce Tonkatsu sauce Soy sauce (used in this recipe) Ketchup (used in this recipe)

Other ingredients that my mom or I haven’t added in our curry include peanut butter, marmalade, and banana. Do you add any additional flavoring to your Japanese curry? Sign up for the free Just One Cookbook newsletter delivered to your inbox! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram for all the latest updates.