Instant Pot Japanese Curry Udon

I recently achieved another Mystery Meal this past Thursday and wanted to share with you this extremely questionable yet successful way to make Japanese Curry Udon, using a freakin' Instant Pot. If you would like to have rice as your carb overload instead, just add potatoes right before you pressure cook and viola! Curry over rice. But we're not talking about that today, we're doing UDON. I love the noodle, I'd marry the noodle, and now that I know what it takes for the noodle to even be MADE, I respect the fuckin' noodle. I hand made them the night before and all I have to say is: BLESS THE PEOPLE WHO MAKE THESE FOR A LIVING. Fortunately for you, you can use frozen udon noodle packages: the refrigerated or room temperature noodles do noto compare to handmade noodles, but for me, the frozen ones do. Do take in mind that they take about 8 minutes to boil, and do not add salt to your water as they have plenty of salt in them already. In my Mystery Meal, I dicuss the differences in curry from different countries, and Japan seems to interpret it completely different. When the British came from India and brought the infamous spices, they kept it in a flour block to preserve it and Japan came to like the taste.
(I'll get more into depth once I post my Mystery Meal but I'm just leading up to as to why I chose to utilize their roux.)
You can purchase them at your local Asian grocery store, and I like to mix them for more depth. (1/2 of one mild package and 1/2 of another more spicier but maybe sweeter package)

House Foods Vermont Curry Mild 8.11 oz
S&B Golden Curry Sauce Mix, Medium Hot, 7.8 Ounce

These are my top two favorite brands to keep in my pantry!

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Ingredients

Refrigerated
2 white or yellow onions
2 large carrots or half of one bag of small carrots
2 stalks of celery
1 tablespoon of minced ginger
2 tablespoon of minced garlic
1 frozen bag of edamame
1 or 2 pounds of beef or pork brisket

Baking and Spices
1 tablespoon of mushroom powder
1 tablespoon of garlic powder
1 tablespoon of white pepper
Package of your favorite Japanese Curry Roux

Oil and Vinegars
½ cup of water
3 cups of UNSALTED chicken broth
3 tablespoons of frying oil of choice
1 tablespoon of sesame oil
1 teaspoon of soy sauce

Optional: If you’d like it on the

sweeter side

add ½ cup of apple juice and 1 tablespoon of honey If you would like it

on the spicier side

Add 2 tablespoons of sriracha and 1 tablespoon of cayenne pepper

I have a 6 quart Instant Pot that my friend bought for me on Amazon:

I do get a small royalty if you purchase through my link, it helps keep my ads down, and your recipes going!

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Directions:

1. Add the brisket to a large mixing bowl and add 1 tablespoon of sesame oil to the bowl, and add 1 teaspoon of soy sauce and stir, then set aside.

2. Set your Instant pot and press the: SAUTE button.

3. Julienne 3 onions and add to your Instant pot with 3 tablespoons of your oil of choice.

4. Stir constantly for about 5 minutes or until your onions are wilted

5. Cut your celery and carrots into bite sized pieces.

6. Add your brisket to the Instant pot, then 1 tablespoon of minced ginger, 2 tablespoons of minced garlic, 1 tablespoon of mushroom powder, 1 tablespoon of garlic powder, 1 tablespoon of white pepper and stir until fully incorporated

7. Saute for 3 minutes

8. Add your celery and carrots and stir

9. Saute for 3 minutes

10. Add your frozen bag of edamame and stir again

11. Add your 1 cup of water and 3 cups of UNSALTED chicken stock and stir again

12. Get one package of Japanese Curry Roux: (I prefer ½ of two different packages), and add to the top of your mix (Do not stir or let it sit on the bottom because roux tends to burn)

13. Cover and lock the lid and make sure the steam release handle points at “sealing” and not “venting”

14. Press your WARM/CANCEL button

15. Then press your MEAT/STEW button

16. Press the minus button to change the cooking time to 15 minutes

17. Mix well after and taste

This is where you would cook your udon accordingly, make sure to rinse with cold water after to prevent it from cooking further and turning gummy.

• After, mix with your udon and garnish with green onion and sesame seeds.
  I added sauteed enoki mushrooms and star shaped carrots! You can also add a boiled egg on top if you’d like. (:

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