How to make JapaneseYosenabe
Prep
time: 10 minutes | Cook time: 10 minutes | Serves 2
1 tablespoon butter, softened
½ onion, chopped
1 clove garlic, minced
1 (1-inch) pieces fresh ginger, ground
½ red chili, deseeded and minced
½ pound (227 g) pollack, cut into large chunks
¹⁄₃ pound (151 g) shrimps, deveined
½ tablespoon garam masala
1 teaspoon curry paste
1 (3-inch) kombu (dried kelp)
½ package Japanese curry roux
1 tablespoon Shoyu sauce
1 ripe tomato, puréed
½ onion, chopped
1 clove garlic, minced
1 (1-inch) pieces fresh ginger, ground
½ red chili, deseeded and minced
½ pound (227 g) pollack, cut into large chunks
¹⁄₃ pound (151 g) shrimps, deveined
½ tablespoon garam masala
1 teaspoon curry paste
1 (3-inch) kombu (dried kelp)
½ package Japanese curry roux
1 tablespoon Shoyu sauce
1 ripe tomato, puréed
1. Press the Sauté button and melt the butter;
cook the onion, garlic,
ginger, and red chili until just tender and fragrant.
ginger, and red chili until just tender and fragrant.
2. Add the pollack and shrimp and continue to
sauté for a couple of
minutes more. Add the remaining ingredients.
minutes more. Add the remaining ingredients.
3. Secure the lid. Choose the Manual mode and
cook for 5 minutes at Low pressure. Once cooking is complete, use a
quick pressure release; carefully remove the lid.
4. Serve your curry over hot steamed rice. Enjoy!
Per
Serving
calories: 408 ; fat: 25.5g ; protein: 38.2g ; carbs: 7.2g ; net carbs: 5.2g ;fiber: 2.0g
calories: 408 ; fat: 25.5g ; protein: 38.2g ; carbs: 7.2g ; net carbs: 5.2g ;fiber: 2.0g
