Salmon in a Miso Hot Pot

This really reminds me of mum's home cooking...

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Serves 4 Cook: 35 min

Ingredients

Salmon fillets 4
Potatoes 2-3
Deep fried tofu (aburaage) 2-4
Konjak potato 1
Dried shiitake mushrooms 10
Miso 4-5 tbsp
Chicken stock 500-600ml
Spring onions 2
Sansho pepper (optional) as required

Method

1
Boil the potatoes and cut to bitesize pieces. Cut the salmon to bitesizepieces. Cut the tofu into strips.
2
Finely slice the konjak, score along the centre and fold one end in through the slit. Rehydrate the dried shiitake mushrooms.
3
Put the chicken stock in a pan and bring to the boil. Add the potatoes, konjak and mushrooms and simmer on medium heat for 20 minutes.
4
Add the tofu and salmon and simmer further for 10 minutes.
5
Turn the heat off and add the miso and mix to dissolve. Season with some soy sauce or salt to taste.
6
Transfer to a serving bowl and sprinkle with finely chopped spring onions and sansho pepper if you like.

Tips & Note

Salmon in a Miso Hot Pot

This really reminds me of mum's home cooking...

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)

Serves 4

Cook: 35 min

Ingredients

Salmon fillets 4
Potatoes 2-3
Deep fried tofu (aburaage) 2-4
Konjak potato 1
Dried shiitake mushrooms 10
Miso 4-5 tbsp
Chicken stock 500-600ml
Spring onions 2
Sansho pepper (optional) as required

Salmon in a Miso Hot Pot

Recipe ID :1494 Posted on 27 DEC 2015

Serves 4

Cook 35min
views 514
printed 27

saved 0

This really reminds me of mum's home cooking...

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Ingredients

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4
2-3
2-4
1
10
4-5 tbsp
500-600ml
2
as required

Method

Cook
35min
1
Boil the potatoes and cut to bitesize pieces. Cut the salmon to bitesizepieces. Cut the tofu into strips.
2
Finely slice the konjak, score along the centre and fold one end in through the slit. Rehydrate the dried shiitake mushrooms.
3
Put the chicken stock in a pan and bring to the boil. Add the potatoes, konjak and mushrooms and simmer on medium heat for 20 minutes.
4
Add the tofu and salmon and simmer further for 10 minutes.
5
Turn the heat off and add the miso and mix to dissolve. Season with some soy sauce or salt to taste.
6
Transfer to a serving bowl and sprinkle with finely chopped spring onions and sansho pepper if you like.
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