NHK WORLD > JAPANESE FOOD > Hot Pot with Chinese Cabbage Rounds and Salmon
Hot Pot with Chinese Cabbage Rounds and Salmon
A dynamic hot pot recipe with Chinese cabbage cut into rounds.
Photographed by Yoshitaka Matsumoto
Recipe by
Hiromitsu Nozaki
Easy
Seafood
Vegetables
220kcal
20minutes
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
Directions
1
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.
2
Slice the Chinese cabbage into rounds 5 cm thick. Thinly slice the naga-negi long onion on the bias.
3
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.