Japanese Curry (Pressure Cooker) (カレーライス)
Japanese Curry (Pressure Cooker) (カレーライス)
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Votes: 1
Rating: 5
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This not only sounds incredibly good, it really is! A Japanese curry roux is used, brand is up to you, Golden Curry, Vermont House, House, etc. I will be using medium spicy Golden Curry which is excellent. I used my large 9 liter (9 1/2 quart) stove top pressure cooker for this. I will also state the times for using a electric model (6 quart or above). Follow the safety procedures for your model of pressure cooker at all times. This will be the only way I make this from now on, hands down. This works equally well with pork or beef in the same amount stated for the chicken. For the photos below, I used fresh pork loin.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
5 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
5 minutes
Japanese Curry (Pressure Cooker) (カレーライス)
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This not only sounds incredibly good, it really is! A Japanese curry roux is used, brand is up to you, Golden Curry, Vermont House, House, etc. I will be using medium spicy Golden Curry which is excellent. I used my large 9 liter (9 1/2 quart) stove top pressure cooker for this. I will also state the times for using a electric model (6 quart or above). Follow the safety procedures for your model of pressure cooker at all times. This will be the only way I make this from now on, hands down. This works equally well with pork or beef in the same amount stated for the chicken. For the photos below, I used fresh pork loin.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
5 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
5 minutes
Ingredients
Servings: servings
Instructions
  1. Place the peeled and quartered potatoes in a bowl of water to remove some of the starch. Keep them in the water until they are needed.
  2. To chop the carrots, this is pretty cool. Cut a piece of the carrot off at an angle, then rotate the carrot 1/4 turn, cut another piece off at an angle, repeat the turning and cutting. This makes for bite size pieces and the technique is Japanese in origin, called Rangiri.
  3. Cut the chicken into bite size pieces. Once everything is prepped, we're ready to start.
  4. Place your stove top pressure cooker on a burner on medium heat, lid off, and add the cooking oil. When the oil is hot, add the onion, garlic, and ginger. Saute for just a minute or two until the garlic and ginger is fragrant.
  5. Add the chicken to the cooker and mix around to coat the pieces with some of the oil. Season with salt and pepper as desired.
  6. Drain the potatoes and add those and the carrots to the cooker, mix everything together.
  7. Pour in the stock and stir into the mixture, it is not necessary to have everything covered with stock.
  8. I used a large, 240 gram package of Golden Curry.
  9. Japanese curry comes in 110 gram and 240 gram packages, it looks very much like a chocolate bar. Use either 2 small packages or 1 large package. Open the foil seals and break the sections into the pieces as indicated by the packaging. For Golden Curry, large pack, you will use the entire pack, it is in two sections, and each section has 4 pieces, so 8 pieces total.
  10. Break the curry up as shown by the markings, very much like a chocolate bar.
  11. Place the curry cubes on the top of the cooker contents, do not mix these in, but you can push down into the stock.
  12. Now place the lid and jiggler on the cooker and lock the lid. Bring the temp to high. Once the jiggler starts moving and venting pressure, start your timer for 5 minutes. (For those using an electric type pressure cooker, select meat/stew setting and change the time for 15 minutes and press start.)
  13. When the time has has passed, remove from heat to an unused burner to allow a natural release, about 10-15 minutes. (For the electric models, turn off the keep warm function and do with a steam release or allow a natural release.)
  14. When it is safe to remove the lid, remove that, and stir in the ketchup, soy sauce, and oyster sauce.
  15. Place the cooker, no lid, on low heat and simmer the curry for about 5 minutes, making sure all the curry blocks are dissolved and mixed in. Perfect!
  16. To serve, spoon rice into half a bowl, and ladle in some curry on the other side. Enjoy.
Recipe Notes

Low cost.

Variant: 1. Use beef or pork, same weight as chicken.

This recipe for Pressure Cooker Japanese Curry inspired by Just One Cookbook.

  1. Lee,

    Thanks for the recipe, just made this tonight, great curry, usually my wife makes it for me, but the only thing she did was take care of the chicken…I used 2 kilos, thought I was thawing out chicken thighs, only after the chicken was thawed realized they were chicken wings, but no big deal…Family loved it and still have enough for a couple days for my comfort food…

    Again thanks

    • Thanks for the great review! Cannot go wrong with Japanese Curry. Wings are certainly ok to use, as well as beef and pork. Can also use shrimp, but best to make that in a pan on the stove top, no pressure cooker needed for that 🙂

  2. Highly recommended! This is excellent, a very well tailored version of Japanese Curry roux. The family loved this, only my wife has had Japanese Curry before, the family loved the flavor of this. I did use pork instead of chicken, you can also use beef, and my homemade chicken broth, rest of recipe followed exactly. Delicious!

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