Pressure Cooker Japanese Beef Curry

Method

1. Preheat the pressure cooker over medium heat; on an Instant Pot use Sauté and wait until HOT.

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2. Melt 3 tbsp (45g) butter, then add the onions, shallots and ⅓ tsp (1.3g) baking soda. Cook for about 5 mins, until the onions begin releasing liquid. Seal and cook on high pressure for 20 minutes, then quick-release and open.

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3. Cook the onion mixture over medium-high heat until most liquid is gone, about 16 - 17 mins, stirring constantly. Reduce to medium and continue until deeply golden and dry. Season, remove and reserve the purée.

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4. Return the cooker to medium-high and wait for HOT. Season the chuck and add 1 tbsp (15ml) olive oil, coating the base. Brown the meat untouched for 6 - 8 mins on each side, then move it to a board.

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5. Add the garlic and stir for about 30 secs, until aromatic.

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6. Pour in roughly ½ cup (100 ml) stock and use a wooden spoon to release all browned material from the base.

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7. Cut the chuck into 1.5- to 2-inch cubes and return it, with its juices, to the pot. Add the remaining stock, 1 tbsp (15ml) soy sauce and the onion purée. Seal, cook on high pressure for 32 minutes and allow a 10-minute natural release before venting the rest.

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8. Taste the beef-and-onion base, then dissolve the curry roux cubes one at a time. Add more roux or soy sauce only as needed; roughly 2.5 cubes (95g) were used in the source test.

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9. Serve over Calrose rice. For the optional restaurant-style finish, top with mozzarella and bake until melted and browned.

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10. Serve immediately.

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