Salmon Hot Pot Recipe | Cook the Book
Ingredients (15)
- 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
Directions
Learn how to make this recipe at Serious Eats
Ingredients (8)
- 1.5 oz. Don Julio Blanco
- 0.5 oz. Lemon Juice
- 4 oz. Tomato Juice
- 1 pinch of Salt and Pepper
- 3 dashes of Worcestershire Sauce
- 4 dashes of Tabasco sauce
- Ice
- 1 Lemon Wedge, 1 Celery Stick, 1 Cherry Tomato
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