Cook The Book: Salmon Hot Pot Recipe

Name: Cook The Book: Salmon Hot Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups; 3/4 cup shiro miso; 1/4 cup mirin; 1 medium Spanish onion (about 3/4 pound), cut crosswise into 1/2-inch-thick slices; 1/4 small head green cabbage (about 1/2 pound), cut into bite-size pieces; 2 medium Idaho potatoes (about 1 pound), peeled, halved lengthwise, and cut into 1/4-inch-thick slices; 1/2 package (about 1/2 pound) firm tofu, cut into 4 pieces; 1 ounce harusame (mung bean glass noodles), soaked in water for 15 minutes; 1 negi (Japanese onion), sliced on an angle into 2-inch pieces; 3 1/2 ounces (half of a 200-gram package) enoki mushrooms, trimmed and pulled apart; 4 ounces shiitake mushrooms (about 8 pieces), stemmed; 1 pound salmon fillet, halved lengthwise and sliced into 1/2-inch-thick pieces; 2 cups; leaves, stemmed; 1 tablespoon salmon roe, for garnish (optional); Sansho, for accent

Servings: persons

4 cups
3/4 cup shiro miso
1/4 cup mirin
1 medium Spanish onion (about 3/4 pound), cut crosswise into 1/2-inch-thick slices
1/4 small head green cabbage (about 1/2 pound), cut into bite-size pieces
2 medium Idaho potatoes (about 1 pound), peeled, halved lengthwise, and cut into 1/4-inch-thick slices
1/2 package (about 1/2 pound) firm tofu, cut into 4 pieces
1 ounce harusame (mung bean glass noodles), soaked in water for 15 minutes
1 negi (Japanese onion), sliced on an angle into 2-inch pieces
3 1/2 ounces (half of a 200-gram package) enoki mushrooms, trimmed and pulled apart
4 ounces shiitake mushrooms (about 8 pieces), stemmed
1 pound salmon fillet, halved lengthwise and sliced into 1/2-inch-thick pieces
2 cups
leaves, stemmed
1 tablespoon salmon roe, for garnish (optional)
Sansho, for accent

1
Prepare the broth by combining the dashi, miso, and mirin in a bowl, whisking to blend well; reserve.
2
Place the onion slices on the bottom of a hot pot and randomly pile the cabbage and potatoes on top of it. Pour in the reserved broth. Cover the pot and bring to a boil over high heat. Decrease the heat to medium and simmer for 3 minutes.
3
Uncover the pot, and place the tofu,
4
enoki mushrooms, and shiitake mushrooms on top of the other ingredients, arranging each in a separate, neat bunch. Cover the pot again and simmer for 5 minutes more.
5
Uncover the pot and arrange the salmon slices on top of the other ingredients. Simmer until the salmon is cooked through, about 5 minutes more. As the fish cooks, use chopsticks at regular to separate the slices and press them into the broth so they heat through evenly. Add the
6
leaves and simmer for 1 minute more. Garnish with a sprinkle of salmon roe, if using, over the pot.
7
Transfer the hot pot to the dining table. Serve the ingredients together with the broth in small bowl, accenting with the
8
.
9
Individual bowls of steamed rice.

294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 cups, 3/4 cup shiro miso, 1/4 cup mirin, 1 medium Spanish onion (about 3/4 pound), cut crosswise into 1/2-inch-thick slices, and more.

Yes, Cook The Book: Salmon Hot Pot falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Salmon Hot Pot

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