Dish of Japanese mint served with potato, carrot, and curry.

Components

• 600 grams of muscle
• Two potatoes
• Two carrots
• One onion
• 1 mínima
• 2 garlic cloves
• One tablespoon of grated ginger
• One liter of water
• 1 tablespoon of soy sauce
• 2 and a half tablespoons of oil
• 2 tablespoons of curry powder
• Add salt and ground pepper as desired.
• Two and a half tablespoons of cornstarch
• cut to preference for serving

Setup phase

1. Cut the meat into 3 cm cubes, removing any excess fat. Leave the meat at room temperature while you prepare the other ingredients, as it should not be frozen when it’s time to cook.

1. Peel and finely slice the onion and garlic. Wash the apple, cut it into quarters, and remove the seeds. On a plate, grate each piece using the fine side of the grater, holding the peel to protect your hands.
2. Place the pressure cooker (without the lid) over medium heat. Add 1 tablespoon of oil and cook the meat in batches, avoiding overcrowding — if all the meat is added at once, it will steam rather than brown. Season the meat with salt and cook for approximately 5 minutes, stirring occasionally to brown all sides evenly. Move the browned meat to a bowl and repeat the process with the remaining cubes, adding more oil and seasoning with salt each time.
3. Maintain the pan on medium heat, add water with half a tablespoon of oil, and sauté the onion with a pinch of salt for 2 minutes until it softens. Then, add the grated apple (including its juice), garlic, ginger, soy sauce, and curry, and cook for another 2 minutes—make sure to scrape the bottom of the pan with a spatula to dissolve the meat residue in the sauté, as it enhances the flavor of the dish.
4. Put the meat back into the pan, add water, season with 2 teaspoons of salt and pepper to taste, and stir thoroughly. Cover the pan and turn up the heat. Once it starts to boil, reduce the heat and let it cook for 25 minutes. In the meantime, get the other ingredients ready.
5. Clean and peel the potato and carrot. Chop the potato into 2 cm pieces. Slice each carrot lengthwise into sections, then cut each section diagonally into 1 cm slices.
6. After 25 minutes under pressure, switch off the heat and carefully cool the pan by running water over it until steam no longer escapes from the valve. Caution: ensure that the water touches only the flat surface of the lid.
7. Uncover the pan, add the potato and carrot, and stir gently. Cover the pan and place it back on high heat. When it reaches pressure again, reduce the heat and cook for only 5 minutes. Turn off the heat and be careful: release all the steam before removing the lid — this step is crucial for the vegetables to finish cooking without falling apart.
8. In the meantime, combine cornstarch with 3 tablespoons of water in a small bowl. Pour this mixture into the stew and place the pan back on high heat without the lid. Cook for approximately 6 minutes, stirring occasionally, until the broth thickens. Serve alongside sliced ginger to taste, Japanese vegetables, and rice.