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Japanese Cream Stew Salmon

Japanese Cream Stew Salmon

INGREDIENTS

  • 100g Salmon (diced)
  • 40g Broccoli
  • 40g Carrot (cut into 2cm dices)
  • 40g Potato (cut into 2cm dices)
  • 1 sachet Japanese Creamy Vegetable Stew Sauce (or can be replaced with chowder/corn thick soup powder)

Japanese Cream Stew Salmon

  1. In a 500ml Thermos Food jar, add in boiling water, potato and carrot, leave it to preheat 10 minutes. Repeat the step. Remove water.
  2. Add a cup of water to dissolved soup powder in a pot, bring to boil, pour into food jar, add in salmon and broccoli, close the lid, turn food jar upside down for a few times to mix well.
  3. Allow heat insulating cooking for 30 minutes.