Amberjack and various vegetable stew
The fragrant aroma of soy sauce makes it the perfect side dish for rice. You can also easily make it with leftover vegetables in your refrigerator
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Marinate the chopped amberjack in soy sauce and sprinkle with a little potato starch
2
Heat 1 tablespoon of salad oil in a frying pan and grill the amberjack (1). Once the amberjack is cooked through, transfer it to a tray
3
Heat the remaining 1 tablespoon of salad oil in the frying pan used in step 2 and fry the ginger, garlic, and white onion. Once fragrant, add the bamboo shoots and shiitake mushrooms
4
Add the seasonings (A) to [3]. Cover and let the vegetables soak in the soup
5
When the soup has thickened, add the amberjack (2) and simmer over medium heat for about 2 minutes. Add the water-dissolved potato starch to thicken the soup
6
To finish, drizzle in green onion oil and sesame oil and sprinkle with green onions
Ingredients for 2 people
-
- Amberjack
- 150g
-
- soy sauce
- 1 tablespoon
-
- potato starch
- Small amount
-
- Use 1 tablespoon of salad
- 2 tbsp
-
- Thinly sliced ginger
- 10g
-
- Thinly sliced garlic
- 10g
-
- White leek
- 20g
-
- chopped bamboo
- 20g
-
- Thinly sliced shiitake mushrooms
- 20g
-
[A]
- Alcohol
- 2 tbsp
-
- Chinese soup
- 250cc
-
- soy sauce
- 1 tablespoon
-
- sugar
- 2 tbsp
-
- Water-soluble potato starch
- 1 tablespoon
-
- Scallion oil
- 1 tsp
-
- Sesame oil
- 1 tsp
-
- Asatsuki small cut
- 1 tablespoon
[PR]
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