Ishikari Nabe - Miso Butter Hot Pot with Salmon and Pork

salmon

🥗Healthier: mackerel

💰Cheaper: pollock

Mackerel is lower in calories and rich in omega-3 fatty acids.

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh is a protein-rich alternative with a firmer texture.

kombu

🥗Healthier: dried seaweed

💰Cheaper: vegetable broth

Dried seaweed provides umami flavor at a lower cost.

sake

🥗Healthier: rice vinegar

💰Cheaper: white wine

Rice vinegar adds acidity without alcohol.

To make the miso broth, whisk together both kinds of miso, sake, mirin, and soy sauce until smooth. Stir in the dashi. Transfer the mixture to a donabe.

Combine the potato and water in a saucepan and bring to a boil. Turn down the heat to simmer, and add a good pinch of salt. Simmer until the potatoes are almost tender (but not very soft yet). Drain and let the potatoes cool down. Arrange the potatoes with the rest of the ingredients (down to butter) in a platter(s).

Heat the miso broth in the donabe over medium-high heat. As soon as it starts to simmer, add the bottom part of the napa cabbage. Cover with lid, and let it cook for a few minutes.

Add the remaining napa cabbage and enoki mushrooms. Cover again and cook for another few minutes.

Add the pork belly and salmon, and cook for a couple of minutes or until they are cooked through. Finally, add the chrysanthemum leaves and butter. Turn off the heat. Let the chrysanthemum leaves wilt and the butter to melt.

Serve into individual bowls immediately with kanzuri on the side.

To make the shime course, make sure to save some broth (at least 1/3 of the original amount). Bring the remaining broth to a high simmer. Add some freshly cooked rice (about 2/3 of the broth's volume is usually ideal) and let the rice loosen by using a spatula or chopsticks. Cook for a couple of minutes so the rice grains can absorb some broth.

Beat the eggs and gradually drizzle into the simmering rice/broth mixture. Turn off the heat. Cover (if you like) and let the eggs cook to your desired consistency.

Serve into individual bowls. Sprinkle some shichimi togarashi, if you like.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens