Japanese Hot Pot With Salmon in Miso Broth | Oregonian Recipes
Dashi broth is a Japanese staple made from sea kelp (konbu) and smoked dried tuna flakes (bonito flakes); if you've ever had miso soup, you've eaten dashi br...
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Colander
- Measuring cup
- Paper towel
- Fish tweezers
Ingredients
- 1 1/2 ounces cellophane noodles (about 2 cups; also called bean thread noodles)
- 4 scallions, thinly sliced
- 4 cups dashi broth
- 1/3 cup mirin (sweet Japanese cooking wine)
- 1/2 cup white miso paste
- 1 pound salmon fillet
- 8 ounces (about 1/3 medium head) napa cabbage, cut into 2-inch pieces
- 8 ounces firm tofu, cut into five 1/2-inch-thick slabs
- 6 ounces shitake or oyster mushrooms, stems discarded, caps sliced
- 2 heads baby bok choy, cut into bite-size pieces
- Soy sauce, to taste
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