Ginger Salmon Veggie Stew

Name: Ginger Salmon Veggie Stew
Cuisine: American
Ingredients: 2 carrots; 3 small eggplants; 1 onion; Mushrooms; 1/2 cup water; 2 tbsps vegetable dashi powder; 400 g salmon (Chopped into chunks); 2 tsp minced ginger; 1 tbsp Chinese cooking wine/sake; 1 tbsp mirin; White pepper

Gem @Gem_beloved

Singapore

Basically a one pot stew with cooking done in the rice cooker. You can also use a pressure cooker/instant pot! I added carrots, eggplants and mushrooms but you can also add zucchini, pumpkins or any other veggies you like!
Salmon is added at the very end and cooked for 15 mins. It takes an hour to cook in my rice cooker in normal white rice mode.

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Ingredients

2carrots
3small eggplants
1onion
Mushrooms
1/2 cupwater
2 tbspsvegetable dashi powder
Prep for Salmon
400 gsalmon (Chopped into chunks)
2 tspminced ginger
1 tbspChinese cooking wine/sake
1 tbspmirin
White pepper

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Steps

1

Mix salmon with marinade ingredients. Leave aside for 30 mins.
2

Chop all other vegetables into bite size pieces. Place carrots, eggplant, onions and mushrooms into rice cooker (in this order). Dissolve dashi powder in water and pour over vegetables. Cook on white rice mode.
3

15-20 mins before rice is done, place salmon in pot and continue cooking.
4

I served this as part of a meal prep. Freezer friendly. Served with pumpkin rice 🍚🎃