Cut salmon into bite-sized pieces, season with salt and pepper, let sit for 5 minutes, pat dry, and coat both sides with flour.

Cut potatoes into bite-sized pieces, soak in water, and drain.

Trim the root of shimeji mushrooms and separate them. Slice the onion thinly.

Heat salad oil in a pan, cook salmon on both sides until golden brown, then remove.

Wipe excess oil, add butter, and sauté potatoes, mushrooms, and onions until onions soften.

Add flour and stir until no longer powdery. Pour in water and consomme, cover, and simmer on low heat for 5–7 minutes until potatoes are tender.

Add milk and miso, mix well, then return salmon to the pan and simmer for 3 minutes.

Season with salt and pepper to taste.