A two-hour onion ordeal that turns out deliciously.

Source: Tokyo 2015

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INGREDIENTS

2 1/3 pounds Boneless chuck ; 1.5 inch thickness-ish steaks
8 cloves Garlic ; peeled and chopped
1 cups chicken stock ; prefer unsalted, otherwise skip all other salt
2.5 cubes Japanese curry roux ; (the breakable chunk bars, vary +/-1 half a cube by taste)
1 1/3 tablespoon Soy sauce ; (reduced sodium if using +sodium stock)
1 tablespoon olive oil
carmalized onions
2 pounds yellow onions ; sliced
4 tablespoons butter
1/2 teaspoon Baking soda
1 tablespoon Black pepper ; to taste
salt ; to taste, if no other salt

Servings

INSTRUCTIONS

Caramelized onion puree:

Heat the pressure cooker in saute mode on high until it reaches max temperature (Hot).

Melt the butter, add in the onions and baking soda, and saute the onions until the moisture comes out (~5min). At that point, close the lid and pressure cook on High for 20 minutes. Quick release.

Return to saute on high and reduce the onion liquid until the onions caramelize and the consistency is mostly a paste, rather than a fluid. This will take about 30 minutes, but for the first 15 you can set a timer and walk away. The last 15 minutes or so you'll need to give it regular stirs to keep it from burning.

Season with black pepper and, if you aren't using salted stock, salt. Set this puree aside and cover to keep it moist.

Steak:

Change the saute mode to medium heat. Add the olive oil and cover the pot evenly.

Season the steak with coarse salt and pepper to your liking. Again, be light with salt if you're using salted stock. When the pot is max temperature, add the steak.

Brown the steak for 6-8 minutes per side, flipping once. When done, rest it on a chopping board.

Saute the garlic about 30 seconds until it becomes fragrant, then pour in half the stock and deglaze the pot. Let simmer.

Chop the steak into 1.5-2 inch cubes using the "Sogigiri" method. Put the steak and any juices from the cutting board back into the pot with the stock. Add back the puree, and the remaining stock. Add the soy sauce.

If you want to add some potatoes or carrots, add them here. Cut them Rangiri-style.

Pressure cook on high for 32 minutes. Use a 10 minute Natural Release with the heat off.

By taste, add the Japanese curry roux cubes, probably between 2 and 3 cubes. Let them melt into the mixture before tasting again.

Serve over rice.

NOTES

Alert editor

Japanese Curry (Pressure Cooker)

2 1/3 pounds Boneless chuck 1.5 inch thickness-ish steaks
8 cloves Garlic peeled and chopped
1 cups chicken stock prefer unsalted, otherwise skip all other salt
2.5 cubes Japanese curry roux  (the breakable chunk bars, vary +/-1 half a cube by taste)
1 1/3 tablespoon Soy sauce (reduced sodium if using +sodium stock)
1 tablespoon olive oil 
  carmalized onions 
2 pounds yellow onions sliced
4 tablespoons butter 
1/2 teaspoon Baking soda 
1 tablespoon Black pepper to taste
  salt to taste, if no other salt

Caramelized onion puree:

Heat the pressure cooker in saute mode on high until it reaches max temperature (Hot).
Melt the butter, add in the onions and baking soda, and saute the onions until the moisture comes out (~5min). At that point, close the lid and pressure cook on High for 20 minutes. Quick release.
Return to saute on high and reduce the onion liquid until the onions caramelize and the consistency is mostly a paste, rather than a fluid.  This will take about 30 minutes, but for the first 15 you can set a timer and walk away. The last 15 minutes or so you'll need to give it regular stirs to keep it from burning.
Season with black pepper and, if you aren't using salted stock, salt. Set this puree aside and cover to keep it moist.

Steak:
Change the saute mode to medium heat. Add the olive oil and cover the pot evenly. 
Season the steak with coarse salt and pepper to your liking.  Again, be light with salt if you're using salted stock. When the pot is max temperature, add the steak.
Brown the steak for 6-8 minutes per side, flipping once. When done, rest it on a chopping board.

Saute the garlic about 30 seconds until it becomes fragrant, then pour in half the stock and deglaze the pot. Let simmer.

If you want to add some potatoes or carrots, add them here. Cut them Rangiri-style.

Pressure cook on high for 32 minutes. Use a 10 minute Natural Release with the heat off.

By taste, add the Japanese curry roux cubes, probably between 2 and 3 cubes. Let them melt into the mixture before tasting again.

Serve over rice.

Add Photo See 2 more photos

Finished curry
j.c.jones

Ready for the final pressure cook stage
j.c.jones

Onion puree / paste, after being fully reduced
j.c.jones

Onion puree / paste, fully reduced, just when it's time to move it to a bowl
j.c.jones

Browning chuck steaks
j.c.jones

Completed curry
j.c.jones

Nutrition

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Serving Size: 1 Serving (375g)
Recipe Makes: 8 Servings

Calories: 570
Calories from Fat: 399 (70%)

Amt Per Serving		% DV

	Total Fat 44.3g	59 %
	Saturated Fat 21.6g	108 %
	Monounsaturated Fat 16.4g
	Polyunsanturated Fat 1.8g
Cholesterol 141.5mg		44 %
Sodium 306.3mg		11 %
Potassium 817.4mg		22 %
Total Carbohydrate 16.6g		5 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 13.9g
Protein 27g		39 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 570

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