Beef, Cod Fish And Soy Milk Stew - cooking recipe

Ingredients

1 medium potato
1/2 piece zucchini
1 garlic clove
100 g bean sprouts
100 g korean pickled cabbage (kimchi)
75 g thinly sliced beef (beef scraps or komagire)
100 g cod (about 2 slices)
1 cup water
1 teaspoon dashi, concentrate
1/2 cup soymilk
20 g chrysanthemum greens

Preparation

Start by preparing and slicing the vegetables. Peel the potatoes then slice it into small-bite-sized pieces. For the zucchini, cut it in half along its length then slice into thin semi-circles. Mince the garlic then wash and dry the bean sprouts.
Slice the cod fish into smaller pieces and for the beef, make sure that it is at room temperature so it will be cooked evenly.
Arrange the vegetables at the bottom of your microwave pressure cooker then add the meat on top.
Add a tablespoon of dashi concentrate in a cup of water to make a dashi stock then add half a cup of soy milk. Mix well until well combined then pour over the vegetables and meat inside the microwave pressure cooker.
Cover the microwave pressure cooker then cook for 8 minutes using 600W. After 8 minutes, keep the microwave pressure covered for 2-3 more minutes or until the pressure indicator goes down before opening.
Place the stew in individual serving bowls then garnish it with some chrysanthemum greens on the side before serving.