Salmon and Vegetable Hotpot

With the CNY festivities coming up a little more than a month away, here’s a hotpot recipe for your consideration! Salmon and vegetables are a refreshing combination when paired with miso, so today’s recipe is our variation of the popular ishikari nabe.
We used Unisoy’s Soya Milk Powder to come up with the soy milk to pair with clams for the soup. Lay mushrooms, pumpkin, salmon and leeks and simmer for 10 minutes and you’re ready to go!
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Adjust Servings
2tbsp Oil
3stalks Leaks (cut into 5cm batons)
1-1 .5 litres Water
1Daikon (cut into ½ inch slices)
10g Dashi powder
2tbsp Japanese soy sauce
2tbsp Cooking sake
½cup Sesame sauce
2tbsp Miso
100g Unisoy Soya Milk Powder
500g Hot Water
500g Clams
400g Assorted mushrooms
100g Pumpkin (sliced)
300g Salmon
300g Salmon belly



Add oil to a large pot, add leeks and fry until leeks turn slightly brown.
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Add water, daikon, dashi powder, soy sauce, sake, sesame sauce and miso to pot. Mix well, bring to boil and simmer for 10 minutes.
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Mix 100g or Unisoy Soya Milk Powder with 500g of hot water and mix well.
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Add soya milk, clams into soup. Lay assorted mushrooms, pumpkin, salmon and green portion of leeks on top of the pot. Cover and gently simmer for 10 minutes or until salmon is cooked.
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Serve hot with rice or udon noodles.
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