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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).
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2
Lightly season with salt and pepper.
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3
Coat with flour, and cook with lots of vegetable oil in a frying pan.
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4
Drain the oil once cooked (it doesn't need to be cooked through).
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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.
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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.
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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.
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8
(This photo shows when I added salmon.)
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9
(This one shows when I added the leafy part of the napa cabbage.)
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10
Cover and simmer over medium heat.
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11
Once the vegetables are softened, add milk.
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12
While adjusting the taste with salt and pepper, cook a little over low heat.
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13
Dissolve the rice flour in about 4 ladles worth of soup.
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14
Once dissolved, pour it back into the pot and mix well.
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15
It's done as soon as the stew starts bubbling over low heat while you stir every so often.
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16
Garnish with greens such as boiled broccoli if you have some.
