Healthy Cream Stew with Salmon and Kabocha Squash

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, healthy cream stew with salmon and kabocha squash. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Steps to make Healthy Cream Stew with Salmon and Kabocha Squash: 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. Healthy Cream Stew with Salmon and Kabocha Squash.

Healthy Cream Stew with Salmon and Kabocha Squash is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Healthy Cream Stew with Salmon and Kabocha Squash is something that I have loved my whole life. They’re fine and they look wonderful.

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

The ingredients needed to make Healthy Cream Stew with Salmon and Kabocha Squash:
  1. Make ready 1⁄4 Kabocha squash
  2. Make ready 200 grams Fresh salmon
  3. Make ready 1 to 2 packages Shimeji mushrooms
  4. Take 2 Onions
  5. Make ready 1 Carrot
  6. Prepare 2 Potatoes
  7. Take 4 tbsp Cake flour
  8. Make ready 2 tbsp Olive oil
  9. Take 1 cube Consommé soup stock cube
  10. Get 1 Salt, black pepper, soy sauce
  11. Get 1 tbsp Miso
  12. Get 600 ml Sweetened soy milk (or milk)

Transfer everything to the slow cooker, add the squash, sun-dried tomatoes and broth and stir. Serve with crusty bread and sprinkle with parsley. Kabocha is the ultimate fall squash. How to Cut a Kabocha Squash (Japanese Pumpkin) Kabocha is notorious for its really tough green skin.

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.

Kabocha is the ultimate fall squash. How to Cut a Kabocha Squash (Japanese Pumpkin) Kabocha is notorious for its really tough green skin. So before we get to the recipes, you want to check out the complete guide on how to cut, peel, and cook a kabocha squash with helpful tutorial video and step by step pictures. Wash the exterior of the kabocha squash. Cut in half and remove seeds and inner strands of the squash.

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