Salmon Miso Hotpot 石狩鍋

Ingredients:

Soup Base:
Konby Kelp 昆布 x 2 pc
dried bonito flakes - around 25g
4 cups water

Hotpot:
Raw Salmon x 2-3pc - washed and dried and cut into pieces
Japanese Turnip - your desired portion and cut into chewable size
Carrots - your desired portion and cut into chewable size
Cabbage - your desired portion and cut into stripes
japanese tofu - cut into pieces
田舍 miso paste - approx 6 tbsp
白 miso paste - approx 3 tbsp
soya sauce - approx 2 tbsp
mirin - approx 2 tbsp
cooking sake - approx 2 tbsp


How to Make:

Soup Base:
1. Wipe Konebu Kelp with a clean cloth.

2. Pour 4 cups of water to a clay pot and add the kelp. Let stand for 20min.

3. Heat the claypot with water and kelp over medium heat. Once small bubbles appear near pot bottom, remove kelp immediately,

4. When liquid begins to boil, add all dried bonito flakes all at once. Turn down heat a little and simmer the liquid for a few minutes.

5. Turn off heat. Wait until all bonito flakes sink to pot bottom. Remove the bonito flakes from the soup.

Miso Hotpot with Salmon:
1. Add cut turnips and carrots to soup base and cook for around 15 min until softer.

2. Add soya sauce, mirin, sake and the 2 miso paste to the soup and stir to ensure all melted and mixed thoroughly in the soup. Taste and adjust which ingredients you need more.

3. Once soup is boiled, add cabbage, tofu, then the salmon pieces on top and cook for around 2 mintues in a medium heat.

4. Best served by presenting the clay pot on a bed/tray of candles to keep warm, but not to further boil the miso soup.

-> u can keep adding salmon, tofu and cabbage once the claypot is served!

Enjoy this hearty and healthy dish in this winter season~~