Cream Stew With Salmon And Napa Cabbage Recipe by cookpad.japan
Cooking Instructions 1 Peel the salmon skin (or you don't have to if it doesn't bother you), and cut into bite-sized pieces (into quarters). Lightly season with salt and pepper. 2 Coat with flour, and cook with lots of vegetable oil in a frying pan. Drain the oil once cooked (it doesn't need to be cooked through). 3 Heat vegetable oil in a pot, and sauté the sliced onions (about 5 mm) and thinly cut bacon over medium heat until they wilt. 4 Add 600 ml of water, 2 cubes of consommé, carrots cut into strips, sliced shiitake mushrooms, and bite-sized pieces of napa cabbage core. 5 Cover and simmer over medium heat, and once the vegetables are wilted, add the cooked salmons and bite-sized pieces of napa cabbage leaves. (This photo shows when I added salmon.) 6 (This one shows when I added the leafy part of the napa cabbage.) Cover and simmer over medium heat. 7 Once the vegetables are softened, add milk. While adjusting the taste with salt and pepper, cook a little over low heat. 8 Dissolve the rice flour in about 4 ladles worth of soup. Once dissolved, pour it back into the pot and mix well. 9 It's done as soon as the stew starts bubbling over low heat while you stir every so often. Garnish with greens such as boiled broccoli if you have some. 1 Peel the salmon skin (or you don't have to if it doesn't bother you), and cut into bite-sized pieces (into quarters). Lightly season with salt and pepper. 1 Peel the salmon skin (or you don't have to if it doesn't bother you), and cut into bite-sized pieces (into quarters). Lightly season with salt and pepper. 2 Coat with flour, and cook with lots of vegetable oil in a frying pan. Drain the oil once cooked (it doesn't need to be cooked through). 2 Coat with flour, and cook with lots of vegetable oil in a frying pan. Drain the oil once cooked (it doesn't need to be cooked through). 3 Heat vegetable oil in a pot, and sauté the sliced onions (about 5 mm) and thinly cut bacon over medium heat until they wilt. 3 Heat vegetable oil in a pot, and sauté the sliced onions (about 5 mm) and thinly cut bacon over medium heat until they wilt. 4 Add 600 ml of water, 2 cubes of consommé, carrots cut into strips, sliced shiitake mushrooms, and bite-sized pieces of napa cabbage core. 4 Add 600 ml of water, 2 cubes of consommé, carrots cut into strips, sliced shiitake mushrooms, and bite-sized pieces of napa cabbage core. 5 Cover and simmer over medium heat, and once the vegetables are wilted, add the cooked salmons and bite-sized pieces of napa cabbage leaves. (This photo shows when I added salmon.) 5 Cover and simmer over medium heat, and once the vegetables are wilted, add the cooked salmons and bite-sized pieces of napa cabbage leaves. (This photo shows when I added salmon.) 6 (This one shows when I added the leafy part of the napa cabbage.) Cover and simmer over medium heat. 6 (This one shows when I added the leafy part of the napa cabbage.) Cover and simmer over medium heat. 7 Once the vegetables are softened, add milk. While adjusting the taste with salt and pepper, cook a little over low heat. 7 Once the vegetables are softened, add milk. While adjusting the taste with salt and pepper, cook a little over low heat. 8 Dissolve the rice flour in about 4 ladles worth of soup. Once dissolved, pour it back into the pot and mix well. 8 Dissolve the rice flour in about 4 ladles worth of soup. Once dissolved, pour it back into the pot and mix well. 9 It's done as soon as the stew starts bubbling over low heat while you stir every so often. Garnish with greens such as boiled broccoli if you have some. 9 It's done as soon as the stew starts bubbling over low heat while you stir every so often. 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