This sweet & savory Caramelized Onion Puree is a blend of heaven.
Onion naturally pairs well with beef. And this Caramelized Onion Puree pairs extremely well with Japanese curry.
2. Can I Use Other Beef Cuts for This Pressure Cooker Beef Curry Recipe? Chuck roast is one of the most suitable cuts for pressure cookers. For optimal result, choose one that is well marbled!
3. Why Brown the Chuck Steak as a Whole First Before Cutting it Up?
Browning the chuck steak as a whole retains more moisture due to less surface area.
Chuck steak also browns faster and better compare to cubed stew, because maillard reaction excels in dry and high heat environment.
4. Why Add Baking Soda to The Onions?
This idea is actually from J. Kenji López-Alt (his cookbook is a masterpiece). Baking soda raises the pH and speeds up the rate of maillard reaction.
In simple terms: baking soda helps onions caramelize faster.
5. Can I Add Vegetables (such as Carrots & Potatoes) to This Japanese Curry Beef Stew?
Yes, carrots and potatoes are quite common in Japanese curry. Adding carrots increases the sweetness level of the overall flavor profile.
I recommend cooking this recipe once without any adjustments to see how you like it first.
6. Optional Step: Baking with Cheese
Baking this Japanese pressure cooker beef curry topped with cheese is optional.
We couldn’t resist and indulged in a couple of bites before we put it into the oven. Boy, it was delicious!
But wait, if you could hold back your urge just a teeny bit more…
THIS will be your reward…
Pressure Cooker Japanese Beef Curry
MUST TRY! Pressure Cooker Japanese Beef Curry Recipe! 7 months in the making to recreate one of Tokyo’s most highly rated Japanese Curry Beef Stew using simple everyday ingredients. Eat this and live with no regrets.
Prepare Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button) over medium heat. Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
Pressure Cook Caramelized Onion Purée: Melt 3 tbsp (45g) unsalted butter in pressure cooker. Add in sliced onions, shallots, ⅓ tsp (1.3g) baking soda. Sauté until moisture starts to come out of the onions (~5 mins). Close lid and pressure cook at High Pressure for 20 minutes, then Quick Release. Open lid.
Reduce until Caramelized (takes roughly 16 – 17 mins): There will be lots of moisture from the onions. Reduce until most moisture has evaporated over medium high heat (Instant Pot: press cancel, Sauté button and Adjust once to Sauté More function). Stir constantly with a silicone spatula. Once most moisture has evaporated, adjust to medium heat (Instant Pot: press cancel and Sauté). Stir until onions are deep golden brown and all moisture has evaporated. Season with kosher salt & ground black pepper to taste. Remove caramelized onion purée and set aside.
Brown Chuck Steak: Adjust to medium high heat (Instant Pot: press cancel, Sauté button and Adjust once to Sauté More function. Wait until indicator says HOT). Lightly season chuck steak with kosher salt & black pepper. Add 1 tbsp (15ml) of olive oil in the pot. Ensure to coat oil over whole bottom of the pot. Add seasoned chuck roast in the pot. Brown for 6 – 8 mins on each side without flipping. Remove and set aside on a chopping board.
Sauté Garlic: Add in chopped garlic and stir until fragrant (about 30 secs).
Deglaze: Pour in roughly ½ cup (100 ml) of unsalted chicken stock and completely deglaze the pot by scrubbing all flavorful brown bits with a wooden spoon.
Pressure Cook Chuck Roast: Cut chuck steak into 1.5 – 2 inches stew cubes, and place them along with its meat juice back to the pot. Add remaining unsalted chicken stock, 1 tbsp (15ml) Japanese soy sauce and caramelized onion purée. Mix well. Close lid and pressure cook at High Pressure for 32 minutes + 10 minutes Natural Release. Release remaining pressure. Open lid.
Make Japanese Curry: Taste the caramelized onion beef stew. Mix in the Japanese curry roux cubes one by one while tasting for the right balance of flavors. Taste and add more curry roux or Japanese soy sauce if necessary. We used roughly 2.5 (95g) Japanese curry roux.
Serve: Serve over Calrose rice. We sprinkled some mozzarella cheese on top and baked it in the oven until the cheese melted and browned. Just like how the restaurant served it.
Take a photo & Enjoy: Pat yourself on the back! One of Tokyo’s most highly rated Japanese curry beef stew dishes is recreated in front of your eyes. Take a picture to share on social media!
♥ Spread the Love by sharing this recipe, so others can enjoy it too! Thank you 🙂