Amberjack and various vegetable stew
Please also refer to this page for information on the ingredients introduced in this recipe.
Marinate the chopped amberjack in soy sauce and sprinkle with a little potato starch
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
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
Add the seasonings (A) to [3]. Cover and let the vegetables soak in the soup
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
To finish, drizzle in green onion oil and sesame oil and sprinkle with green onions
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- Amberjack
- 150g
-
- soy sauce
- 1 tablespoon
-
- potato starch
- Small amount
-
- salad Use 1 tablespoon of
- 2 tbsp
-
- ginger Thinly sliced
- 10g
-
- Thinly sliced garlic
- 10g
-
- White leek
- 20g
-
- Bamboo shoots cut into irregular pieces
- 20g
-
- 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
-
- Finely chopped chives
- 1 tablespoon
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