Prepare the leftover frozen sashimi. Cut into bite-sized pieces, lightly sprinkle with salt and pepper, and then sprinkle 1 tablespoon of wine (or sake).
(If you're using frozen mixed seafood instead of sashimi, then you don't have to cut it up)
Cut the Chinese cabbage into rough chunks, cover with plastic wrap, and microwave for about 4 minutes. It cooks quickly this way, so you can eat it quickly.
So, it should look like this.
Use medium-low heat. Heat a small amount of vegetable oil and butter. Add the onion, carrot, and bacon, and saute well. Add the seafood. When the everything has cooked through...
Add 500 ml of hot water, the bay leaf, and the soup stock. Then add the Chinese cabbage. When the cabbage is tender, add 300 ml of milk.
When the milk starts to boil, lower the heat. Grate the potato directly into the pot.
With a spatula, gently stir while it simmers... and thickens. It will quickly become a sufficiently creamy texture.
Sprinkle salt and white pepper to taste, and it's finished. You don't even need to use roux (or flour). It's easy and light on the stomach.
If it's too thick, add milk. If it's too thin, add more potato to adjust. In Step 5, cooking with rice is also delicious.
