Indulge in the Shiitake Salmon Hot Pot – a culinary masterpiece. Create dashi with kombu and bonito flakes, infuse miso, salmon, and veggies. Slow-cook to perfection, adding spinach and finishing with flavorful salmon roe. Ladle into bowls for a taste of Japanese delight.
To prepare dashi, place kombu in pot. Cover with water. Let kombu soak for 12-15 minutes, so it softens.
Turn burner on med-high. When water starts bubbling, add bonito flakes. Remove pan from heat. Cover pot. Allow bonito to steep till they sink to bottom. Strain broth and discard flakes of bonito.
For the hot pot, preheat the oven to 275F.
Rub the miso paste inside hot pot. Arrange the salmon, mushrooms, leeks and radishes in pot.
Pour the dashi over veggies and salmon. Cover. Place in oven. Allow to fully cook for 15 minutes. Salmon should be done as you desire.
Remove pot from oven. Lift the lid. Add spinach and return lid to pot. Allow spinach to become wilted.
Allow diners to ladle soup into their individual bowls and top them with the salmon roe.
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Notes
Choose Your Salmon Wisely: Always opt for fresh, sustainably sourced salmon. It not only impacts the flavor but also ensures an ethical dining experience.
Shiitake Selection: Fresh shiitake mushrooms lend a richer taste compared to dried ones.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.