Healthy Cream Stew with Salmon and Kabocha Squash
Healthy Cream Stew with Salmon and Kabocha Squash

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, healthy cream stew with salmon and kabocha squash. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Healthy Cream Stew with Salmon and Kabocha Squash is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Healthy Cream Stew with Salmon and Kabocha Squash is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook healthy cream stew with salmon and kabocha squash using 12 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Healthy Cream Stew with Salmon and Kabocha Squash:
  1. Get 1/4 Kabocha squash
  2. Get 200 grams Fresh salmon
  3. Make ready 1 to 2 packages Shimeji mushrooms
  4. Take 2 Onions
  5. Make ready 1 Carrot
  6. Get 2 Potatoes
  7. Get 4 tbsp Cake flour
  8. Make ready 2 tbsp Olive oil
  9. Prepare 1 cube Consommé soup stock cube
  10. Take 1 Salt, black pepper, soy sauce
  11. Prepare 1 tbsp Miso
  12. Prepare 600 ml Sweetened soy milk (or milk)
Instructions to make Healthy Cream Stew with Salmon and Kabocha Squash:
  1. Cut the meat and veggies into your preferred sizes. The salmon skin can be cut easily with kitchen scissors. Cut the stems off the shimeji mushrooms and shred into pieces.
  2. 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).
  3. Heat olive oil in a frying pan, and saute the onions. Once they are wilted, add the shimeji and saute well.
  4. Once the potatoes and carrots are cooked through, add the kabocha on top and cover again. Don't let the kabocha soak in water since that will cause it to fall apart.
  5. Once the kabocha is steamed through, place the salmon on top, cover and let the salmon cook through.
  6. Mix in salt, black pepper, ground consommé, and cake flour into the frying pan from Step 3. Once it's no longer floury, gradually pour in 300 ml of soy milk.
  7. 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. Reduce to low heat and stir a little.
  8. Once they're blended well, adjust the tastiness of the white sauce with the second addition of soy milk (I added 300 ml). Dissolve the secret ingredient of miso, mix in and it's done.
  9. Recommended: Mix in yuzu pepper paste into the cream stew when serving. Its fragrance and a touch of spiciness improves the dish.

So that is going to wrap it up for this exceptional food healthy cream stew with salmon and kabocha squash recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!