Salmon and vegetable hotpot – 三文鱼蔬菜火锅

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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  • Servings: 4-6

  • Time: 30 mins

  • Skill: Easy

Ingredients:

  1. 2 tbsp Oil

  2. 3 stalks Leaks (cut into 5cm batons)

  3. 1-1.5 litres Water

  4. 1 Daikon (cut into ½ inch slices)

  5. 10g Dashi powder

  6. 2 tbsp Japanese soy sauce

  7. 2 tbsp Cooking sake

  8. ½ cup Sesame sauce

  9. 2 tbsp Miso

  10. 100g Unisoy Soya Milk Powder

  11. 500g Hot Water

  12. 500g Clams

  13. 400g Assorted mushrooms

  14. 100g Pumpkin (sliced)

  15. 300g Salmon

  16. 300g Salmon belly

Steps:

  1. Add oil to a large pot, add leeks and fry until leeks turn slightly brown.

  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.

  3. Mix 100g or Unisoy Soya Milk Powder with 500g of hot water and mix well.

  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.

  5. Serve hot with rice or udon noodles.