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