Salmon and Vegetable Hotpot
themeatmensg
December 14, 2019
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!
Find out more about Unisoy here:- https://www.facebook.com/UNISOY/
No Reviews
Ingredients
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 |
Directions
1.
Add oil to a large pot, add leeks and fry until leeks turn slightly brown.
Mark as complete
2.
Add water, daikon, dashi powder, soy sauce, sake, sesame sauce and miso to pot. Mix well, bring to boil and simmer for 10 minutes.
Mark as complete
3.
Mix 100g or Unisoy Soya Milk Powder with 500g of hot water and mix well.
Mark as complete
4.
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.
Mark as complete
5.
Serve hot with rice or udon noodles.
Mark as complete
Leave a Reply