Japanese Style : Ishikari Hot Pot Recipes

Ingredients

4     Salmon steaks, scaled, skin left on

1     onion

2     potatoes

1-2 carrots

4-8 fresh shiitake or button mushrooms

55g coriander leaves or watercress

250gm firm tofu

300 konnyaku (optional)

250g butter

10cm piece dried konbu (kelp) (optional)

3-5 tablespoon miso

2-3 spring onions, finely chopped, to serve

Method

Cut salmon steaks into chunks. Halve onion and cut into 0.5 cm thick slices. Slice potatoes and carrots into 1 cm thick discs (if large, cut into half moons) and parboil separately. Drain and set aside. Slice shiitake mushrooms diagonally into 4 slices. Chop coriander leaves or watercress into 6 cm lengths. 

Cut tofu and konnyaku, if using, in half lengthways, then cut tofu into 1 cm squares and konnyaku into 0.5 cm slices. Melt butter in a large cast iron pot and stir fry onion slices for 1-2 minutes. Add konbu and enough water to fill half the pot. Bring to the boil over medium heat, discard konbu and lower heat. 

Dissolve miso in a bowl with some of soup, then stir back into pan. Add potatoes, carrots, salmon, mushrooms and konnyaku, cover and cook over low heat for 5 minutes. Add coriander or watercress and tofu; simmer for 3-4 minutes. Serve sprinkled with spring onion.

Serves 4-6 people