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

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive 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 current trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Healthy Cream Stew with Salmon and Kabocha Squash is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can cook healthy cream stew with salmon and kabocha squash using 12 ingredients and 9 steps. Here is how you can achieve it.

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. Get 1 to 2 packages Shimeji mushrooms
  4. Make ready 2 Onions
  5. Make ready 1 Carrot
  6. Get 2 Potatoes
  7. Take 4 tbsp Cake flour
  8. Take 2 tbsp Olive oil
  9. Get 1 cube Consommé soup stock cube
  10. Prepare 1 Salt, black pepper, soy sauce
  11. Get 1 tbsp Miso
  12. Prepare 600 ml Sweetened soy milk (or milk)
Steps 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 this up for this exceptional food healthy cream stew with salmon and kabocha squash recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!