If you love curry, it’s time to try Japanese Seafood Curry packed with amazing flavors from the shrimp, squid, scallops, spices, and kombu dashi.
To me, one of most underrated Japanese Curry is Seafood Curry (????????). All the delicious flavors of various seafood culminate in an amazing umami flavor to the curry. If you love beef and chicken curry but haven’t tried Japanese Seafood Curry, you have to make it today!
Watch How To Make Pressure Cooker Japanese Seafood Curry
If you love curry, it?s time to try Japanese Seafood Curry packed with amazing flavors from the shrimp, squid, scallops, spices, and kombu dashi.
The Key Ingredients for Japanese Seafood Curry
1. Seafood Choice
Most of the Japanese seafood curry include 2 to 3 of the following ingredients or all of them. Fish is usually not part of Japanese seafood curry (although Indian fish curry is one of my favorites!).
Scallop or baby scallop
Manila clams and/or mussels
I usually check out what fresh seafood the market has to offer that day to pick and choose my ingredients. For convinience, you can also use frozen seafood mix if you like all the seafood choices in the bag.
And if you use fresh clams, don’t forget to de-grit (let the clams purge sand and grit) before you cook. I recommend doing this even though the package or fish mongers say “ready to use”. I often taste sand/grit in them, and you don’t want to experience that while eating your delicious curry. I will show you how to do it on this page.
2. Stock Choice
In today’s recipe, I used kombu dashi. This is SO easy to make, and it’s the right amount of flavors for the basic stock for the Japanese seafood curry. If you plan to make the seafood curry ahead of time, soak the kombu in water overnight. It’s good to give plenty of time for umami to ooze out from the kombu.
You might wonder if you can use chicken or beef stock for this recipe. The answer is no,...