Salmon and Shimeji Mushroom Cream Stew

Salmon and Shimeji Mushroom Cream Stew

A dish flavored by the umami of salmon.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

2 (180 g/ 6.3 oz) fillets

1 pack (100 g / 3.5 oz)

1/2 (100 g/ 3.5 oz)

a dash

a dash

1.5 tbsp

1 tbsp

1 cup


1/2 cube

1/2 cup


  1. Divide the salmon into 3 equal size pieces, season with salt and pepper and completely cover with 1/2 tbsp of flour.
  2. Cut the hard bottom from the shimeji mushrooms and break apart.
  3. Divide the onion into wedges.
  4. Melt 1/2 tsp of butter in a fry pan and fry both sides of the salmon pieces until golden brown. Remove and set aside.
  5. Add in the remaining butter along with (2) and (3). Lightly fry, sprinkle on 1 tbsp of flour and continue to fry.
  6. Mix (A) together well, pour in and boil. Allow to simmer for 5-4 minutes.
  7. Pour in the milk, followed by the salmon. Boil and leave to simmer for 3-4 minutes while occasionally stirring.
  8. Season with salt, pepper, and soy sauce. Serve immediately.

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