Black Cod Hot Pot in Saikyo Miso & Soymilk Broth – Happy Donabe Life

Ingredients

• 1 pound (450 g) black cod (skin on or off), deboned and cut into 1 1/2″ (4 cm) wide pieces
• 2 teaspoons sea salt (for the fish)
• 6 tablespoons Saikyo miso
• 3 cups (720 ml) kombu and bonito dashi or your choice of stock
• 1/4 cup (60 ml) sake
• 6 – 8 leaves napa cabbage, cut into bite-size pieces (separate the bottom and leafy parts)
• 1 medium yukon gold potato, peeled, halved, and cut into 1/3″ (8-mm) thick pieces (soak in cold water and drain when it’s ready to cook)
• 1 3/4 cups (420 ml) pure soymilk
• 14 oz (400 g) medium-firm tofu
• 5 oz (150 g) shimeji mushrooms
• 1 knob ginger, cut into thin shreds (about 1 1/2 teaspoons)
• 1/2 teaspoon or more sea salt
• 3 oz (100 g) chrysanthemum leaves, cut into 1 1/2″ (4 cm) long
• Yuzu-kosho , for serving