How To Make Pressure Cooker Japanese Seafood Curry (Recipe)

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.


6- to 8-quart pressure cooker (I use a 6-quart Instant Pot)

Prep tim: 20 mins
Cook time: 1 hour 45 mins
Serves: 6-8


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:
Freshly ground black pepper
1 Tbsp. soy sauce
¼ apple (I use Fuji apple)
Steamed rice (optional)

Instructions with step-by-step pics ▶