Ishikari Nabe

Namiko Hirasawa Chen presents Ishikari nabe as a salmon hot pot associated with Hokkaido, Japan. Her selected version combines skin-on salmon, potatoes, corn, daikon, onion, cabbage and other vegetables in miso-seasoned kombu broth.

The salmon is checked for bones, sliced and salted separately. Potatoes are peeled, quartered and soaked; the other vegetables are cut, with carrot peeled into ribbons and shiitake stems removed.

Potatoes, daikon, onion and corn get a head start in the kombu broth. Miso, sake, mirin and soy sauce are mixed separately, and two-thirds of that same sauce initially seasons the pot.

Cooking continues at the table with the prepared salmon and remaining vegetables, tofu and mushrooms. Extra miso can first dissolve in a ladleful of the same broth, while water replenishes the pot if needed.

The remaining miso sauce and unsalted butter finish the cooked mixture, with sansho sprinkled over individual portions. The author describes mellow white miso and a rich, creamy butter finish, while noting that household versions vary.