Creamy Soy Milk Stew Without Any Simmering

• 250 grams Autumn Salmon
• 1/2 bundle Spinach (salt-boiled)
• 1/2 Onion
• 1/2 packet Shimeji mushrooms
• 200 ml Water
• 300 ml Processed soy milk
• 1 tbsp Chicken soup stock granules
• 1 tbsp Katakuriko
• 1 Salt and pepper
• 1 Plain flour
• 1 approx. 1 tablespoon Vegetable oil (or butter)

1. Cut the salmon into bite-sized pieces and season with salt and pepper.
2. Then coat with flour and cook in a frying pan until golden brown.
3. In the same frying pan, stir-fry the onion and mushrooms and season with salt and pepper.
4. When the ingredients from Step 2 are cooked through, pour in the water, soy milk and chicken soup stock granules and bring to a boil.
5. Add the spinach (boiled in salt-water) and the salmon from Step 1 and give the stew a gentle stir.
6. If the stew hasn't thickened up enough, mix in some katakuriko slurry before serving.

salmon, bundle spinach, onion, packet, water, soy milk, chicken soup stock granules, katakuriko, salt, flour, vegetable oil

Taken from cookpad.com/us/recipes/155641-creamy-soy-milk-stew-without-any-simmering (may not work)