Japanese-style stew of seasonal salmon and root vegetables

How to make

1. 1

   Salmon taken the skin, cut into large bite-size and sprinkle salt, left for a while.

2. 2

   Taro peeled and cut to 4 equal parts, carrots and radish peeled and quarter sliced 1cm thick.

3. 3

   Shiitake mushrooms cut in half, long onions cut diagonally.

4. 4

   ② and ③ put into UNILLOY 22cm casserole with water or broth and heat over.

5. 5

   After boing, skim off the scum and simmer about 10 minutes with the lid.

6. 6

   Wipe off the moisture of ①, put in the pot and simmer about 5 minutes.

7. 7

   Butter softened by heating for about 20 seconds in the microwave, add flour and mixed well.

8. 8

   Add ⑥ to ➆ little by little and mixed to get smooth, put into the pot and mixed.

9. 9

   Add milk and heat over. To finish add salt, pepper and miso.

10. 10

    Put boiled broccoli and turn off the fire.