Miso Butter Hot Pot with Salmon and Pork
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Cooking tools:
- Donabe
- Portable burner
- Stove
- Saucepan
- Colander
- Whisk
- Measuring spoon
- Measuring cup
- Mixing bowl
- Serving platter
- Cutting board
- Chef's knife
- Spatula
- Chopsticks
- Fork
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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