Servings: 4.  PREP: 10 MINS |  COOK: 130 MINS |  TOTAL: 2 HRS 20 MINS

2 pounds (937g) USDA Choice Grade Chuck Blade Steak (Canada AAA Grade blade steak), 1.5 inch in thickness 2 pounds (937g) USDA Choice Grade Chuck Blade Steak (Canada AAA Grade blade steak), 1.5 inch in thickness
6 medium garlic cloves, chopped 6 medium garlic cloves, chopped
¾ cup (190ml) homemade unsalted chicken stock ¾ cup (190ml) homemade unsalted chicken stock
2 – 3 (74g – 110g) Japanese curry roux cube or homemade Japanese curry roux 2 to 3 (74g - 110g) Japanese curry roux cube or homemade Japanese curry roux
1 tablespoon (15ml) Japanese soy sauce 1 tablespoon (15ml) Japanese soy sauce
Caramelized Onion Purée: subheading: Caramelized Onion Purée:
1.5 pound (680g) yellow onions and shallots, thinly sliced 1.5 pound (680g) yellow onions and shallots, thinly sliced
3 tablespoon (45g) unsalted butter 3 tablespoon (45g) unsalted butter
⅓ teaspoon (1.3g) baking soda ⅓ teaspoon (1.3g) baking soda
Kosher salt and ground black pepper to taste Kosher salt and ground black pepper to taste

press Sauté button.  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 to 17 mins): There will be lots of moisture from the onions. Reduce until most moisture has evaporated: press cancel, Sauté button and Adjust once to Sauté More function for medium-high heat. Stir constantly with a silicone spatula.
Once most moisture has evaporated, press cancel and Sauté for medium heat. 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 the Chuck Blade Steak: press cancel, Sauté button and Adjust once to Sauté More function for medium-high heat. Wait until indicator says HOT.
Lightly season chuck blade 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 to 8 mins on each side without flipping. Remove and set aside on a chopping board.
Sauté the 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 the Chuck Roast: Cut chuck blade steak into 1.5 to 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. Turn off heat. Release remaining pressure. Open lid.
Make the 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.

See Tips Section in the original article for cooking tips and FAQ of this recipe.  See Tips Section in the original article for cooking tips and FAQ of this recipe.
for Japanese golden chicken curry:  m.facebook.com/groups/826223557471634?view=permalink&id=1...  Sauté chicken, add carrots, potatoes, and onions. Cover with water and put golden curry block on top. Manual 12 mins with NPR.  Serve over rice.  curry blocks found at international or standard grocery store; also come in mild and medium varieties.  for Japanese golden chicken curry:  m.facebook.com/groups/826223557471634?view=permalink&id=1...  Sauté chicken, add carrots, potatoes, and onions. Cover with water and put golden curry block on top. Manual 12 mins with NPR.  Serve over rice.  curry blocks found at international or standard grocery store; also come in mild and medium varieties.
non-japanese beef curry (see second picture): m.facebook.com/groups/826223557471634?view=permalink&id=1...  first I heavily s&p the beef (chuck) and cut it into large portions so I can remove fat in the middle. I sautéed 4 smashed garlic cloves, 1/2 sliced onion, and 2 TBS red curry paste in oil. Then I seared the meat on both sides in that. Then add 1 can regular or light coconut milk.  manual for 26 mins.  non-japanese beef curry (see second picture): m.facebook.com/groups/826223557471634?view=permalink&id=1...  first I heavily s&p the beef (chuck) and cut it into large portions so I can remove fat in the middle. I sautéed 4 smashed garlic cloves, ½ sliced onion, and 2 TBS red curry paste in oil. Then I seared the meat on both sides in that. Then add 1 can regular or light coconut milk.  manual for 26 mins.