CookGo
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Komatsuna and Oyster Cream Stew

Cost $12, save $8

Source: Recommended by CookGo

  • 30 Min
  • 2 Servings
  • $12

INGREDIENTS

  • Seafood

    • 100g oysters (shucked)

  • Vegetables

    • 200g komatsuna (Japanese mustard spinach)
    • 🥕 70g carrot (half, sliced thinly)

  • Seasoning

    • 2 tsp all-purpose flour
    • 🧂 1/2 tsp salt
    • 1/2 tsp consomme powder
    • 🥛 250ml milk

  • Cooking Oil

    • 1 tbsp salad oil
    • 🧈 20g salted butter

  • Thickener

    • 1 tbsp potato starch
    • 💧 2 tbsp water

STEPS

1

Cut the root off the komatsuna and slice into 4cm pieces. Peel and slice the carrot thinly at an angle.

2

Mix water and a pinch of salt in a bowl. Add oysters, gently wash, and drain.

3

Pat oysters dry and coat them with all-purpose flour.

4

Heat salad oil and butter in a pot over medium heat. Add komatsuna and carrot, stir-fry briefly, then add oysters and cook both sides.

5

Add consomme, salt, and milk. Bring to a boil and simmer for 2 minutes, stirring occasionally.

6

Add potato starch mixed with water and stir over low heat until thickened.

NUTRIENTS

Per 1 serving

🔥

250

Calories

  • 15g
    Protein
  • 20g
    Carbs
  • 12g
    Fats

💡 Tips

Use fresh oysters for the best flavor.Komatsuna can be substituted with spinach if unavailable.Serve with rice or bread for a complete meal.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.