Nabemono: Japanese Salmon and Shiitake Hot Pot

Name: Nabemono: Japanese Salmon and Shiitake Hot Pot
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Japanese, Asian
Ingredients: 237 milliliters bonito flakes; 227 grams winter or daikon radish, sliced thin; 1 strip kombu; 2 mediums leeks, white and light-green parts only, sliced thin; 227 grams filet wild-caught Alaskan salmon; 113 grams salmon roe; 227 grams shiitake mushrooms, sliced thin; 113 grams spinach, finely chopped; 1 liters water; 59 milliliters white miso

Nabemono: Japanese Salmon and Shiitake Hot Pot might be just the Japanese recipe you are searching for. One portion of this dish contains roughly 41g of protein, 5g of fat, and

Instructions

Place kombu in a pot, if using, and cover with 1 1/2 quarts filtered water. Allow the kombu to soak for 15 minutes to soften it.Turn on the burner to a moderately high flame. When the water begins to bubble, stir in bonito flakes, and remove from heat. Cover and allow the bonito flakes to steep in the water until they to the bottom, about 10 minutes. Strain the broth, composting the bonito flakes.Preheat oven to 275 F.Rub miso paste along the interior of your nabe pot, clay baker or Dutch oven. Arrange salmon, leeks, shiitakes, radish and spinach in the pot.

Ingredients you will need

Water

Bonito Flakes

Miso

Shiitake Mushrooms

Spinach

Radish

Salmon

Broth

Kombu

Leek

Dry Seasoning Rub

Equipment you will use

Dutch Oven

Oven

Pour hot dashi over the salmon and vegetables. Cover and transfer to the oven. Allow the stew to cook 15 minutes or until the fish is done to your liking.

Ingredients you will need

Vegetable

Salmon

Dashi

Fish

Stew

Equipment you will use

Oven

Remove the pot oven, lift lid and toss in spinach. Return lid to the clay baker and allow the spinach to wilt in the residual heat of the soup - about 5 minutes.Ladle into individual soup bowls and top with salmon roe.

Ingredients you will need

Salmon Roe

Spinach

Soup

Equipment you will use

Bowl

Ladle

Oven

Pot

Equipment

Ingredients

Servings:

237milliliters

bonito flakes 227grams

winter or daikon radish, sliced thin 1strip

kombu 2mediums

leeks, white and light-green parts only, sliced thin 227grams

filet wild-caught Alaskan salmon 113grams

salmon roe 227grams

shiitake mushrooms, sliced thin 113grams

spinach, finely chopped 1liters

water 59milliliters

white miso

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. 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 Hindsight Wines Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.