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1
Prepare the leftover frozen sashimi.
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2
Cut into bite-sized pieces, lightly sprinkle with salt and pepper, and then sprinkle 1 tablespoon of wine (or sake).
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3
(If you're using frozen mixed seafood instead of sashimi, then you don't have to cut it up)
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4
Cut the Chinese cabbage into rough chunks, cover with plastic wrap, and microwave for about 4 minutes.
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5
It cooks quickly this way, so you can eat it quickly.
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6
So, it should look like this.
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7
Use medium-low heat.
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8
Heat a small amount of vegetable oil and butter.
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9
Add the onion, carrot, and bacon, and saute well.
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10
Add the seafood.
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11
When the everything has cooked through...
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12
Add 500 ml of hot water, the bay leaf, and the soup stock.
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13
Then add the Chinese cabbage.
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14
When the cabbage is tender, add 300 ml of milk.
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15
When the milk starts to boil, lower the heat.
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16
Grate the potato directly into the pot.
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17
With a spatula, gently stir while it simmers... and thickens.
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18
It will quickly become a sufficiently creamy texture.
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19
Sprinkle salt and white pepper to taste, and it's finished.
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20
You don't even need to use roux (or flour).
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21
It's easy and light on the stomach.
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22
If it's too thick, add milk.
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23
If it's too thin, add more potato to adjust.
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24
In Step 5, cooking with rice is also delicious.
