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Salmon Hot Pot is originated in the Northern island of Hokkaido, a snowy, remote region famous for its salmon and potatoes. This milky Salmon Hot Pot is a different variant to the famous Ishikari Nabe, where some families add milk and butter to the hot pot, and some families sometimes substitute local milk and butter for sakekasu (sake lees).
Cooking Time: 15mins – 30mins
Total time: 30mins – 60mins
Ingredients
2 fillet steaks salmon
½ head of cabbage
3 potatoes
1 onion
600ml milk
½ tsp salt
Black pepper (coarsely ground)
3 tbsp miso paste
20g butter
Instructions
Cut the salmon into bite-size pieces at an angle by holding your knife diagonally, nearly parallel to the cutting board. This method gives the ingredient more surface area so that it cooks faster and soaks up flavour quickly.
Season fish with ½ tsp salt and a pinch of black pepper.
Cut the cabbage into large pieces. Wash and peel the potatoes, cut into cubes. Then cut the onion into wedges.
Pour 3 cups of water into a clay pot; add miso paste, heat until it boils. Add in onions, potatoes and cabbage; cover and let it boil until potatoes are soft. Then remove lid, add the salmon, cover and cook quickly.
Once all ingredients are cooked, add milk and butter and mix thoroughly. Black pepper may be added to taste.
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