Hokkaido Ishikari Nabe

Ingredients

• •Salmon
• •Miso paste
• •Napa cabbage
• •Daikon radish
• •Tofu
• •Shiitake mushroom
• •Green onion
• •Butter
• •Kombu
• •Corn

Steps

1. 1Soak a sheet of kombu in cold water in a large pot for about 30 minutes to draw out its flavor, then set the pot over low heat.
2. 2Just before the water reaches a boil, lift out the kombu and dissolve miso paste directly into the gently simmering stock.
3. 3Cut salmon into thick steaks and add them to the pot along with chunks of daikon radish, letting everything simmer for about 10 minutes.
4. 4Add wedges of napa cabbage, sliced shiitake mushroom, and cubes of tofu, tucking them into the broth around the salmon.
5. 5Simmer everything together for another 10 minutes, until the vegetables turn tender and the salmon flakes easily.
6. 6Scatter kernels of sweet corn and chopped green onion over the top in the final few minutes of cooking.
7. 7Drop a small knob of butter into the center of the pot just before serving, letting it melt slowly into the broth.
8. 8Bring the pot straight to the table still bubbling and let everyone ladle their own portions into individual bowls.