Salmon in a Miso Hot Pot

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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

Cook

35min

Boil the potatoes and cut to bitesize pieces. Cut the salmon to bitesizepieces. Cut the tofu into strips.

Finely slice the konjak, score along the centre and fold one end in through the slit. Rehydrate the dried shiitake mushrooms.

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.

Add the tofu and salmon and simmer further for 10 minutes.

Turn the heat off and add the miso and mix to dissolve. Season with some soy sauce or salt to taste.

Transfer to a serving bowl and sprinkle with finely chopped spring onions and sansho pepper if you like.

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