Cream Stew with Salmon and Napa Cabbage

1. 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).

2. 2

   Lightly season with salt and pepper.

3. 3

   Coat with flour, and cook with lots of vegetable oil in a frying pan.

4. 4

   Drain the oil once cooked (it doesn't need to be cooked through).

5. 5

   Heat vegetable oil in a pot, and saute the sliced onions (about 5 mm) and thinly cut bacon over medium heat until they wilt.

6. 6

   Add 600 ml of water, 2 cubes of consomme, carrots cut into strips, sliced shiitake mushrooms, and bite-sized pieces of napa cabbage core.

7. 7

   Cover and simmer over medium heat, and once the vegetables are wilted, add the cooked salmons and bite-sized pieces of napa cabbage leaves.

8. 8

   (This photo shows when I added salmon.)

9. 9

   (This one shows when I added the leafy part of the napa cabbage.)

10. 10

    Cover and simmer over medium heat.

11. 11

    Once the vegetables are softened, add milk.

12. 12

    While adjusting the taste with salt and pepper, cook a little over low heat.

13. 13

    Dissolve the rice flour in about 4 ladles worth of soup.

14. 14

    Once dissolved, pour it back into the pot and mix well.

15. 15

    It's done as soon as the stew starts bubbling over low heat while you stir every so often.

16. 16

    Garnish with greens such as boiled broccoli if you have some.

* Per serving · 4 servings · Values may vary.