Miso Butter Hot Pot with Salmon and Pork

Name: Miso Butter Hot Pot with Salmon and Pork
Ingredients: 3 tablespoons Miso; 2 tablespoons Saikyo Miso or other sweet white miso; 1/4 cup (60 ml) sake; 2 tablespoons mirin; 1 tablespoon soy sauce; 1 quart (1 liter) kombu & bonito dashi or your choice of stock; 2 medium (about 12 oz/ 360 g total) potatoes, cut into 1.5″ (4 cm) pieces; 7 – 8 leaves from medium napa cabbage, cut into large bite-size pieces (separate the bottom part from the top leafy part); 7 oz (200 g) enoki mushrooms, bottom end trimmed; 10 oz (300 g) salmon, cut into 4 – 5 cubes; 10 oz (300 g) pork belly slices, cut into 2″ (5 cm) long; 5 oz (150 g) chrysanthemum leaves, but into 2″ (5 cm) long; 2 tablespoons (in slices) unsalted butter; Kanzuri, for serving; Freshly cooked rice; 3 – 4 eggs; Shichimi togarashi

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Ingredients

3 tablespoons Miso
2 tablespoons Saikyo Miso or other sweet white miso
1/4 cup (60 ml) sake
2 tablespoons mirin
1 tablespoon soy sauce
1 quart (1 liter) kombu & bonito dashi or your choice of stock
2 medium (about 12 oz/ 360 g total) potatoes, cut into 1.5″ (4 cm) pieces
7 – 8 leaves from medium napa cabbage, cut into large bite-size pieces (separate the bottom part from the top leafy part)
7 oz (200 g) enoki mushrooms, bottom end trimmed
10 oz (300 g) salmon, cut into 4 – 5 cubes
10 oz (300 g) pork belly slices, cut into 2″ (5 cm) long
5 oz (150 g) chrysanthemum leaves, but into 2″ (5 cm) long
2 tablespoons (in slices) unsalted butter
Kanzuri, for serving
Freshly cooked rice
3 – 4 eggs
Shichimi togarashi