Cook The Book: Salmon Hot Pot

More from this source
Serious Eats
Nutrition per serving    (USDA % daily values)
CAL
838
FAT
71%
CHOL
107%
SOD
135%

Comments

Add a comment

Ingredients for 4 servings

4 cups dashi

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 shungiku leaves, stemmed

1 tablespoon salmon roe, for garnish (optional)

Sansho, for accent

You might also like

Lau-Laus
Foodista.com
Lau-Laus
Foodista.com
Chickpea Hot Pot Recipe
101 Cookbooks
Beef Sukiyaki Hot Pot (Nabe) Recipe
White On Rice Couple
Goa Curry Mussels Hot Pot Recipe
Food Republic
Asian Hot Pot
Real Simple
Chinese Clay Pot Rice Recipe
Steamy Kitchen
Clay-Pot Miso Chicken
Epicurious
Chinese Hot Pots
A Spicy Perspective
Chinese No-Clay-Pot Chicken Casserole
The Kitchn