Nabemono with Miso, Salmon and Shiitakes by Nourished Kitchen

Nabemono with Miso, Salmon and Shiitakes
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Nabemono is a Japanese hot pot. This version is similar to the nabemono they produce in Hokkaido, and it features miso, salmon, shiitakes, leeks, winter radish and spinach. If you don't have dashi, a Japanese fish stock, you can make your own, or substitute any fish stock or even chicken stock.
    For the Dashi
  • 1 strip kombu
  • 1 cup bonito flakes
  • 1 1/2 quarts water
  • For the Nabemono
  • 1/4 cup white miso
  • 1 (8-oz) filet wild-caught Alaskan salmon
  • 1/2 pound winter or daikon radish, sliced thin
  • 1/2 pound shiitake mushrooms, sliced thin
  • 2 medium leeks, white and light-green parts only, sliced thin
  • 1/4 pound spinach, finely chopped
  • 4 oz salmon roe
    For the Dashi
  1. Place kombu in a pot, if using, and cover with 1 1/2 quarts filtered water. Allow the kombu to soak for 15 minutes to soften it.
  2. Turn on the burner to a moderately high flame. When the water begins to bubble, stir in bonito flakes, and remove from heat. Cover and allow the bonito flakes to steep in the water until they to the bottom, about 10 minutes. Strain the broth, composting the bonito flakes.
  3. For the Nabemono
  4. Preheat oven to 275 F.
  5. Rub miso paste along the interior of your nabe pot, clay baker or Dutch oven. Arrange salmon, leeks, shiitakes, radish and spinach in the pot. Pour hot dashi over the salmon and vegetables. Cover and transfer to the oven. Allow the stew to cook 15 minutes or until the fish is done to your liking.
  6. Remove the pot oven, lift lid and toss in spinach. Return lid to the clay baker and allow the spinach to wilt in the residual heat of the soup - about 5 minutes.
  7. Ladle into individual soup bowls and top with salmon roe.


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