Cream Stew with Salmon and Napa Cabbage
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
Cream Stew with Salmon and Napa Cabbage
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
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.
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