Cook the Book: Salmon Hot Pot

Name: Cook the Book: Salmon Hot Pot
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters shungiku leaves, stemmed; 946 milliliters dashi; 99 grams (half of a 200-gram package) enoki mushrooms, trimmed and pulled apart; 227 grams 1/4 small head green cabbage (about , cut into bite-size pieces; 454 grams medium Idaho potatoes (about , peeled, halved lengthwise, and cut into 1/4-inch-thick slices; 59 milliliters mirin; 177 milliliters shiro miso; 340 grams medium Spanish onion (about , cut crosswise into 1/2-inch-thick slices; 454 grams salmon fillet, halved lengthwise and sliced into 1/2-inch-thick pieces; 1 Tbsp salmon roe, for garnish (optional); 113 grams shiitake mushrooms (about 8 pieces), stemmed; 227 grams 1/2 package (about firm tofu, cut into 4 pieces

Cook the Book: Salmon Hot Pot might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains about 44g of protein, 14g of fat, and a total of 524 calories. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up shungiku leaves, salmon fillet, mirin, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

Prepare the broth by combining the dashi, miso, and mirin in a bowl, whisking to blend well; reserve.

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Dashi

Mirin

Miso

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Whisk

Bowl

Place the onion slices on the bottom of a hot pot and randomly pile the cabbage and potatoes on top of it.

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Potato

Cabbage

Onion

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Pot

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.

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Broth

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Pot

Uncover the pot, and place the tofu, harusame, negi, 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.

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Shiitake Mushrooms

Enoki Mushrooms

Tofu

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Pot

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.

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Salmon

Broth

Fish

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Chopsticks

Pot

Add the shungiku leaves and simmer for 1 minute more.

Garnish with a sprinkle of salmon roe, if using, over the pot.

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Salmon Roe

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Pot

Transfer the hot pot to the dining table.

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Pot

Serve the ingredients together with the broth in small bowl, accenting with the sansho.

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Broth

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Bowl

Suggested side dish: Individual bowls of steamed rice.

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Cooked Rice

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Bowl

Equipment

Ingredients

Servings:

473milliliters

shungiku leaves, stemmed 946milliliters

dashi 99grams

(half of a 200-gram package) enoki mushrooms, trimmed and pulled apart 227grams

1/4 small head green cabbage (about , cut into bite-size pieces 454grams

medium Idaho potatoes (about , peeled, halved lengthwise, and cut into 1/4-inch-thick slices 59milliliters

mirin 177milliliters

shiro miso 340grams

medium Spanish onion (about , cut crosswise into 1/2-inch-thick slices 454grams

salmon fillet, halved lengthwise and sliced into 1/2-inch-thick pieces 1Tbsp

salmon roe, for garnish (optional)113grams

shiitake mushrooms (about 8 pieces), stemmed 227grams

1/2 package (about firm tofu, cut into 4 pieces

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Laguna Winery Russian River Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.