Hello everyone, I’m MASA
I am a big fan of (JP) Kurimu shichu
which is cream stew dish
This dish is sorted as soup
and we usually prepare
bread to go with it
When I was little,
my mother cooked
cream stew very often
served it with steamed rice
I’ve always thought
that cream stew is just like curry,
served with steamed rice
Today’s recipe is to make a dish
that goes well with rice
Besides, I’m going to use
salmon in this dish
you can enjoy cream stew with rice
which is full of delicious seafood flavor!
let’s get started! (๑>◡<)و
The salmon I bought
this time is the type which is
often seen in a regular supermarket
It’s already been cut into steak shape
Before you start cooking,
the salmon must be processed
such as removing the skin
and the bones right here
For today’s recipe,
half piece will be enough
Before I process the ingredient
I usually will spray water
on the chopping board first
The wooden chopping board
absorbs odor easily
If you process seafood on it directly
the wood may absorb
the smell right away
Thus, before you cut seafood,
meat or even vegetable
remember to keep your cutting board
in a moisture status first
You can also use a damp cloth
to keep the board wet
Bones of salmon mainly
locate at three parts
Here(One), here(Two),
and here(Three)
Since this time,
we only need half of this portion
Remember to cut it with a firm knife
You can cut it along
with the bone edge here
Like this
Ok, it’s done
I will preserve this half in
a freezer saving it for next time
Now, I’m going to remove
this part of bone
I will stick through the knife right here
Now you can see the bone here
links to the bone attached to the body
I’m going to remove
the bone by cutting here
[Tip] The removed bone can be used as
to cook broth or miso soup
This part also has bone
I’m going to slice it off
like this gesture
Ok, it’s done.
Also, you can use
this part to make miso soup
Here we have pin bones as well,
they must be removed
For this part, I will use
a tweezer to pull them out
If you don’t have a tweezer
you can actually pull out
the pin bones with your hand
Alright, all bones are out
Now we can flip it over like this
Trim off the skin like this gesture
You may use the other hand to
pull the skin toward the opposite direction
Ok, the salmon is processed completely
For the removed skin,
you may also pan-fry it
and put it in a miso soup
Chop into small pieces
[Tip] Salmon may shrink
during stewing process,
so don’t cut it too small
Imagine the shrinkage of salmon
after cooking for 30 minutes
and keep the salmon in a certain size
more or less like this
Put the cut salmon in this bowl
Sprinkle some salt
[Tip] Use white wine and sake
to marinate salmon helps
remove the fishy smell
If you don’t have white wine,
you may use sake instead
[Tip] To preserve the bright green color,
blanch it first and mix it in at the final step
now I’m going to start cooking
Although it’s a stewing dish
I will still use a frying-pan to cook it
A frying-pan will work as well
The butter we added just now
seems to be a large amount
But, once we add shimeji and stir-fry it
the butter will be absorbed by shimeji
[Tip] No need to worry that
too much butter is added
[Tip] Shimeji absorbs butter easily
Fry until golden brown
I can already smell the aroma of it
it’s almost done this part
Let me shut off the stove first
Add flour in 2-3 times through a sieve
Don’t add too much at once
because the flour coagulates easily
stir it well and make sure
it’s evenly mixed
Add the rest of flour
Stir it right away
[Tip] Make sure all four is
melted in the milk
we may turn on the stove
The soup is quite thin currently
As the cooking process going,
the soup will thicken gradually
you can see the soup becomes thick
Combine them together gently
Seafood is easily cooked
so just a short period of
cooking time is enough
I’m going to make a
Japanese style western dish
so the seasonings I use
are all Japanese style
Besides, I will serve this dish
with steamed rice
so I think this flavor is
more suitable to go with rice
Today is a sunny day
the sun shines in the dish
and creates a special atmosphere
Oops, I nearly forgot
Add blanched broccolis
The color is even more beautiful
This dish is almost done
We may turn off the heat
Now we may start plating
Let’s pour in the sauce
by the side of steamed rice
here is a plate of delicious
(JP) Wafu salmon kurimu schu
(Salmon Cream Stew)
The texture of salmon is super tender
Once you put it in your mouth,
it just melts away!
Also, I marinate the salmon with
white wine and salt beforehand
So the salmon itself has abundance of flavors
Plus the Japanese cream sauce,
it goes super well with steamed rice
Ok, today’s recipe is very easy
You can put this dish in
a heat-resistance container
and sprinkle some cheese
on top to make a gratin dish
If you’d like to eat chicken
you can substitute chicken for salmon
I hope you enjoy a delicious
and warm rice dish
SPECIAL THANKS TO Amy Chou