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1
Tear the cabbage into bite sizes and line the bottom of a sauce pan or deepish frying pan.
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2
Slice the core of the cabbage and use up.
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3
Slice the potatoes into 5-mm-thickness.
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4
Place on to the cabbage leaves.
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5
Loosen the enoki mushrooms and scatter atop.
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6
Place the salmon fillets.
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7
I used large salted salmon fillets.
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8
Loosen the shimeji mushrooms and scatter on top with carrot.
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9
Place the grated ginger on top and sprinkle with Japanese dashi stock powder.
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10
(If you want to refrain form salt do not add any dashi powder.)
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11
Add the water and cooking sake and cover.
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12
My pan is a special steam pan so I don't have to add any water but if you use a normal pan, add water.
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13
After bringing to a boil ,heat for about 5 minutes over a low heat.
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14
After this, turn off the heat and leave to stand with the lid on.
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15
The vegetables yield a lot of liquid like this.
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16
Check if the salmon and vegetables are cooked through and transfer onto a serving plate with a fish slice.
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17
Pour on the cooking liquid and serve.
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18
Adjust the cooking time according to the pan you use.
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19
If you have a pan with a good heat retention, cook for 5 minutes and leave to stand for 5 minutes.
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20
This is economical for fuel.
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21
If you don't have a pan with a good heat retention cook for longer and double the water amount to ensure that the ingredients are not burned.
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22
When you are busy, prepare up to Step 5 and keep the pan itself in the fridge.
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23
Add the water and sake and cook before eating.
