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1
Cut the meat and veggies into your preferred sizes.
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2
The salmon skin can be cut easily with kitchen scissors.
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3
Cut the stems off the shimeji mushrooms and shred into pieces.
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4
Add the potatoes and carrots into a pot, cover, and cook with water at about half the height of the veggies (It was about 200 ml with our pot).
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5
Heat olive oil in a frying pan, and saute the onions.
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6
Once they are wilted, add the shimeji and saute well.
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7
Once the potatoes and carrots are cooked through, add the kabocha on top and cover again.
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8
Don't let the kabocha soak in water since that will cause it to fall apart.
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9
Once the kabocha is steamed through, place the salmon on top, cover and let the salmon cook through.
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10
Mix in salt, black pepper, ground consomme, and cake flour into the frying pan from Step 3.
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11
Once it's no longer floury, gradually pour in 300 ml of soy milk.
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12
Once the veggie mixture from Step 6 turns into a creamy consistency of your liking, pour in the soy sauce around the rim, mix it up a little and pour it over the pot from Step 5.
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13
Reduce to low heat and stir a little.
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14
Once they're blended well, adjust the tastiness of the white sauce with the second addition of soy milk (I added 300 ml).
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15
Dissolve the secret ingredient of miso, mix in and it's done.
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16
Recommended: Mix in yuzu pepper paste into the cream stew when serving.
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17
Its fragrance and a touch of spiciness improves the dish.
