Hot Pot with Chinese Cabbage Rounds and Salmon
A dynamic hot pot recipe with Chinese cabbage cut into rounds.
Photographed by Yoshitaka Matsumoto
Calorie count is per serving
Ingredients (Serves 2)
- 5 cm piece Chinese cabbage (cut into rounds)
- 2 fillets salted salmon (extra-salty)
- 1 naga-negi long onion
- 1 piece konbu kelp (10 cm)
- 4 2/3 tbsp usukuchi soy sauce (If unavailable, substitute with slightly less than 6 tbsp of regular soy sauce)
- 2 tbsp sake
- Shichimi chili peppar, as neededNote
Mixed chili pepper. The spiciness and fragrance of the chili base is balanced with seven different ingredients: powdered sanshyo pepper, hemp seed, sesame, shiso seed, poppy seed and green laver.
Place the salted salmon on a gridiron preheated over medium heat and grill both sides until browned. Remove the pinbones and break roughly in half or thirds.
Slice the Chinese cabbage into rounds 5 cm thick. Thinly slice the naga-negi long onion on the bias.
In a donabe clay pot, combine 1,000 ml of water, the usukuchi soy sauce, the sake, and the konbu kelp. Before heating, add the cooked salmon and the Chinese cabbage rounds, taking care to prevent them from breaking apart. Cover and heat over medium heat for about 10 min, or until the Chinese cabbage has cooked through. Add the sliced naga-negi long onion and shichimi chili peppar to taste, and eat.