Chapter I · Chicken·Japanese
Japanese curry thighs
fall-apart in thick gravy. curry-sweet-spice. 5 servings.
| 6-qt Instant Pot inner pot + fridge space overnight | |||||
|---|---|---|---|---|---|
| High Pressure 30 min · Full Natural Release | |||||
| Ingredient | Cut | Sauce | Layer | Pressure | Release |
1.75 lb (800 g) bone-in chicken thighs | Cut | High Pressure 30 min | Full NR ~25 min | ||
1 lb (450 g) Yukon potatoes, large chunks | |||||
2 (250 g) carrots, 1-in (2.5 cm) | |||||
1 large (300 g) onion, wedges | |||||
1/2 (80 g) grated apple | Sauce | ||||
1.25 cups (300 mL) water or dashi | |||||
4 squares (80 g) Japanese curry roux | Layer | ||||
6-qt Instant Pot inner pot + fridge space overnight
High Pressure 30 min · Full Natural Release
Cut
- 1.75 lb (800 g)·bone-in chicken thighs
- 1 lb (450 g)·Yukon potatoes, large chunks
- 2 (250 g)·carrots, 1-in (2.5 cm)
- 1 large (300 g)·onion, wedges
Sauce
- 1/2 (80 g)·grated apple
- 1.25 cups (300 mL)·water or dashi
Layer
- 4 squares (80 g)·Japanese curry roux
Pressure
High Pressure 30 min
Release
Full natural release, about 25 min
Nest the roux on top of the liquid — do not stir before pressure. It melts during the cook and thickens over NR.
Next pot
Same pantry, different taste
Similar ingredients, another texture or cuisine — so the next delay start does not taste like last night.
Dakjjim
sticky, spicy, tender
Shares chicken, potato, carrot — gochujang-sweet-heat, sticky, spicy, tender instead of curry-sweet-spice.
gochujang-sweet-heat·1 hr 8 min in the pot·4 servings
Root vegetable curry
creamy-soft, thick
Shares potato, carrot, onion — curry-sweet-spice, creamy-soft, thick instead of curry-sweet-spice.
curry-sweet-spice·55 min in the pot·5 servings
Onion dashi chicken
shreddable, brothy
Shares chicken, onion — onion-dashi, shreddable, brothy instead of curry-sweet-spice.
onion-dashi·1 hr 2 min in the pot·4 servings