鮭の味噌煮
Salmon and Miso Hotpot
The ultimate comfort food. This popular and hearty meal served in Japanese homes has also found its way onto many restaurant menus due to the amazing flavours.
SERVES 6 AS A MAIN
400 g (14 oz) daikon, peeled
2 litres (70 fl oz/8 cups) dashi II (here)
100 g (3½ oz/1/3 cup) red miso
80 ml (2½ fl oz/1/3 cup) sake
60 ml (2 fl oz/¼ cup) mirin
1 tablespoon Japanese soy sauce
8 small new potatoes, peeled
4 baby leeks, white part only, cut into 5 cm (2 in) pieces
250 g (9 oz) Chinese cabbage (wong bok), chopped into 5 cm (2 in) pieces
750 g (1 lb 10 oz) salmon fillet, cut into 5 cm (2 in) pieces
150 g (5½ oz) shimeji mushrooms, pulled apart
600 g (1 lb 5 oz) block silken firm tofu, cut into eight cubes
1 tablespoon red miso, extra
40 g (1½ oz) butter
ichimi togarashi (chilli powder) or shichimi togarashi (seven spice mix), optional
Cut the daikon into 3 cm (1¼ in) slices. Bevel the edges by running a sharp knife or vegetable peeler along the sharp edges to round and soften them.
Combine the dashi, miso, sake, mirin and soy sauce in a large flameproof casserole dish or Japanese nabe (cooking pot) and bring to the boil over high heat. Add the daikon and potatoes, bring back to the boil and cook for 18 minutes, or until the potatoes are just tender. Reduce to a simmer, add the leek and cabbage and, when the liquid starts to simmer again, cook for 3 minutes. Add the salmon pieces and the shimeji and cook for 5 minutes, then make room for the tofu and cook for a few more minutes, or until the salmon is cooked through and the tofu is heated.
Remove the dish from the heat, stir in the extra miso, then add the butter and allow it to melt before gently stirring through, being careful not to break up the fish. Serve the hotpot at the table for guests to serve themselves. This is quite a substantial meal, but if you like you can add some hot cooked rice to the broth left at the end to make a soup to enjoy as the last course. Serve with the ichimi togarashi for sprinkling, if desired.
Roughly separate the shimeji mushrooms.