Cream Stew with Salmon and Napa Cabbage

Name: Cream Stew with Salmon and Napa Cabbage
Yield: 5 servings
Cuisine: American
Ingredients: 3 Fresh salmon filets; 3 to 4 large leaves Napa cabbage; 1 large Onion; 2/3 Carrot; 3 to 4 pieces Shiitake mushrooms (shimeji, maitake etc.); 3 slice Bacon; 2 cubes Consommé soup stock cube; 400 ml Milk; 4 tbsp Joshinko; 1 Salt and pepper; 1 Flour; 1 Vegetable oil; 1 dash Colorful vegetables such as broccoli

cookpad.japan @cookpad_jp

I came up with an easy cream stew that can be made without white sauce using everyday ingredients.

2 cubes of consommé will result in a light flavor, so you'll need a generous amounts of salt and pepper.
It might be best to add 3 cubes, if you like the taste of consommé. For 4 to 5 servings. Recipe by Nanagukun

I came up with an easy cream stew that can be made without white sauce using everyday ingredients.

cookpad.japan @cookpad_jp

I came up with an easy cream stew that can be made without white sauce using everyday ingredients.

Saved

Ingredients

5 servings

3Fresh salmon filets
3to 4 large leaves Napa cabbage
1 largeOnion
2/3Carrot
3to 4 pieces Shiitake mushrooms (shimeji, maitake etc.)
3 sliceBacon
2cubes Consommé soup stock cube
400 mlMilk
4 tbspJoshinko
1Salt and pepper
1Flour
1Vegetable oil
1 dashColorful vegetables such as broccoli

Saved

Steps

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.