Ishikari Hot-Pot Style Salmon

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Salmon fillet		1
Salt		a pinch
Hot water		400ml
Fish stock cube		1/3
Potatoes		50g
Onion		1/4
Chinese leaves		50g
Miso (red or mixed)		20g
Butter		1/2 tsp
Spring onion		1/4

Method

Prep

10min

Cook

10min

This is the fillet of salmon. Lightly sprinkle with salt and keep aside for 5 minutes. Cover loosely with cling film and zap in a microwave for 90 seconds.

It's about 80% cooked now. Flake half the fillet for using in a rice ball recipe (see below for the recipe link) and leave the other half for the Ishikari pot-style miso soup.

Cover both halves again with cling film and microwave for 60 seconds. You might need to cook for a bit longer if any of the salmon remains bright pink. Use the unflaked half (with skin and fat) in this miso soup recipe.

Boil the hot water in a pan and add the sliced potatoes. After a few minutes, add the sliced onions and then the Chinese leaves.

When the potatoes are cooked through, turn the heat down to medium and add the miso through a strainer or dissolved in water to prevent lumps.

Add the melted butter and mix well. Gently add the salmon from Step 3 and divide into 3 pieces using a fork.

The soup is ready when the salmon is heated through. Transfer to serving bowls and sprinkle with the finely chopped spring onions and some chilli powder if you like.

Use the flaked salmon in this recipe for Flaked Salmon Onigiri.

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