Slice the onion thinly and cut the root off the shimeji mushrooms, separating them into bite-sized pieces.

Cut the swordfish into bite-sized pieces, season with salt and pepper, and coat with 1/3 of the flour (1 tsp).

Heat salad oil in a frying pan over medium heat, add the swordfish, and cook until golden brown. Remove from the pan.

In the same pan, melt butter, add the onion and shimeji mushrooms, and sauté until softened. Add the remaining flour (2 tsp) and cook until no longer powdery.

Add milk, consomme, salt, and pepper, and simmer over low heat for 5–6 minutes until thickened.