Stewed amberjack and various vegetables
The fragrant aroma of soy sauce makes it perfect as a side dish for rice. You can also easily make it with the remaining vegetables in the fridge.
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
Sow the chopped amberjack in soy sauce. Sprinkle with a little potato starch.
2
Heat 1 tablespoon of salad oil in a frying pan and bake the amberjack from [1]. Once the amberjack is in flame, transfer it to the bat.
3
Heat the remaining 1 tablespoon of salad oil in the frying pan used in [2] and fry the ginger, garlic and white green onions. Once the scent is strong, add bamboo shoots and shiitake mushrooms.
4
Add the <A> seasoning to [3]. Cover it and pour the vegetables into the soup.
5
When the soup is at a boiling point, add the amberjack from [2] and simmer over medium heat for about 2 minutes. Spread water-soluble potato starch to thicken it.
6
Finish by pouring in scallion oil and sesame oil in it and sprinkling it with assatsuki to finish.
Ingredients for 2 people
-
- Amberjack
- 150g
-
- soy sauce
- 1 tablespoon
-
- potato starch
- Small amount
-
- Use 1 tablespoon of salad oil
- 2 tbsp
-
- Thinly sliced ginger
- 10g
-
- Thinly sliced garlic
- 10g
-
- White leek
- 20g
-
- Cutting 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
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