This is Japanese-style cream stew used seasonal raw salmon and root vegetables, and finished with miso as secret ingredient.
It get easier to make thickness by making a Burumanie that combined the butter and flour. UNILLOY pot is very good for slow cooking, since the thermal effect is superior, you can put it also on the table as cooked.
- Raw salmon
- 4 slices
- 5 pcs
- Carrot (small)
- 1 pce
- Shiitake mushroom
- 4 pcs
- Long onion
- 2 pcs
- 1/2 pce
- Water or broth
- Cake flour
- Salt and pepper
- 1 teaspoon
- 1 tablespoon
- as appropriate
1 Salmon taken the skin, cut into large bite-size and sprinkle salt, left for a while.
2 Taro peeled and cut to 4 equal parts, carrots and radish peeled and quarter sliced 1cm thick.
3 Shiitake mushrooms cut in half, long onions cut diagonally.
4 ② and ③ put into UNILLOY 22cm casserole with water or broth and heat over.
5 After boing, skim off the scum and simmer about 10 minutes with the lid.
6 Wipe off the moisture of ①, put in the pot and simmer about 5 minutes.
7 Butter softened by heating for about 20 seconds in the microwave, add flour and mixed well.
8 Add ⑥ to ➆ little by little and mixed to get smooth, put into the pot and mixed.
9 Add milk and heat over. To finish add salt, pepper and miso.
10 Put boiled broccoli and turn off the fire.
Tomoko Takahashi – Profile
Born in Sanjo-city Niigata in 1971. Since 1998, presides over the small cooking class of salon style "LA CUILLERE TOMO" in Sanjo-city.
She is introducing the cuisine of various genres such as French, Italian, Japanese and Chinese in easy-to-understand home cooking, using seasonal ingredients that was able to take in Tsubame Sanjo region.
Also has many fans of gorgeous table coordination of the four seasons.