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Japanese-style Milk Stew with Napa Cabbage and Oysters

成本 $15, 保存 $10

來源: Recommended by CookPal

  • 30 Min
  • 2 份量
  • $15

食材

  • Seafood

    • 🦪 10 oysters (150g), shucked

  • Vegetables

    • 🥬 200g napa cabbage, chopped
    • 🍠 150g sweet potato, sliced
    • 🧅 1/2 onion (100g), thinly sliced

  • Cooking Oils & Fats

    • 1 tbsp olive oil
    • 🧈 10g salted butter

  • Dry Ingredients

    • 1 1/2 tbsp all-purpose flour
    • 1 1/2 tbsp miso paste

  • Seasoning

    • 🧂 Pinch of salt and pepper

  • Soup Base

    • 🥛 200ml milk
    • 💧 100ml water
    • 🧄 1/2 tsp grated garlic
    • 1/3 tsp Japanese dashi powder

步驟

1

Chop napa cabbage, slice onion thinly, and cut sweet potato into 1.5cm slices. Soak sweet potato in water and drain.

2

Prepare saltwater in a bowl and gently wash oysters. Rinse and pat dry with paper towels.

3

Season oysters with salt and pepper, then coat with 1/2 tbsp flour.

4

Heat butter in a pan over medium heat, add oysters, and sauté for 1 minute. Cover and steam on low heat for 2–3 minutes, then remove.

5

In the same pan, heat olive oil over medium heat. Add napa cabbage, onion, and sweet potato, and sauté until coated in oil. Add 1 1/2 tbsp flour and stir until no dry flour remains.

6

Add milk, water, garlic, and dashi powder to the pan. Stir until thickened, then cover and simmer on low heat for 10 minutes until sweet potato softens.

7

Dissolve miso paste into the stew, add cooked oysters, and simmer for an additional 1–2 minutes.

營養成分

每份

🔥

350

卡路里

  • 20g
    蛋白質
  • 30g
    碳水化合物
  • 15g
    脂肪

💡 小提示

Serve with steamed rice or crusty bread for a complete meal.You can substitute sweet potato with regular potato or add mushrooms for extra flavor.Leftovers can be stored in the fridge for up to 2 days.

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。