oyster cream stew
- Serves: 4
- Calories: 479 kcal
- Total Time: 50 m
- Prep: 10 m
- Cook: 40 m
- Japanese: Kaki no kurīmu-shichū
- metric
- u.s.
ingredients:
- 360 g oysters
- 400 g onions
- 450 g potatoes
- 200 g carrot
- 200 g broccoli
- 600 ml chicken broth or soup stock
- 1 tablespoon butter
- a little salt
- a little pepper
white sauce:
- 30 g butter
- 30 g flour
- 360 ml milk
- a little salt
- a little pepper
step 1:
To make the white sauce, put the butter, flour, milk, salt and pepper in a pan. Heat on medium-low heat and stir for about 7 minutes until creamy. Remove from the heat.
step 2:
Cut the onions into 8 sections. Cut the carrot obliquely.
step 3:
Peel the potatoes; cut them into 4 to 6 cubes. Cut the broccoli into pieces.
step 4:
Heat the butter in another pan, and add the onions, potatoes and carrot pieces. Sear for a few minutes and sprinkle a little salt and pepper over them.
step 5:
Add the chicken broth (or soup stock) and boil for 20 minutes on medium heat.
step 6:
Wash the oysters and wipe dry with a paper towel. Add the oysters and boil for 2 minutes on medium-low heat. Add the broccoli and boil for 5 minutes. Add the white sauce. Mix and boil for a couple of minutes.
comment:
This dish id similar to clam chowder. The combination of oysters and white sauce is very delicious.
other fish recipes
Japanese foods recipes
Int'l. recipes with a Japanese twist
Japanese Food Lovers' Comments