Cook the Book: Salmon Hot Pot

Ingredients

• 2 cups bay leaves stemmed
• 4 cups dashi granules 
• 3.5 ounces enoki mushrooms trimmed (half of a 200-gram package)
• 0.5 pound cabbage green cut into bite-size pieces
• 1 pound baking potatoes peeled halved lengthwise cut into 1/4-inch-thick slices
• 0.3 cup mirin 
• 0.8 cup miso 
• 0.8 pound onion spanish
• 1 pound salmon fillet halved lengthwise sliced into 1/2-inch-thick pieces
• 1 tablespoon carrot for garnish
• 4 ounces mushroom caps stemmed ( 8 pieces)
• 0.5 pound tofu firm cut into 4 pieces

Equipment

• bowl
• whisk
• pot
• chopsticks

Directions

1. Prepare the broth by combining the dashi, miso, and mirin in a bowl, whisking to blend well; reserve.
2. Place the onion slices on the bottom of a hot pot and randomly pile the cabbage and potatoes on top of it.
3. Pour in the reserved broth. Cover the pot and bring to a boil over high heat. Decrease the heat to medium and simmer for 3 minutes.
4. Uncover the pot, and place the tofu, harusame, negi, enoki mushrooms, and shiitake mushrooms on top of the other ingredients, arranging each in a separate, neat bunch. Cover the pot again and simmer for 5 minutes more.
5. Uncover the pot and arrange the salmon slices on top of the other ingredients. Simmer until the salmon is cooked through, about 5 minutes more. As the fish cooks, use chopsticks at regular to separate the slices and press them into the broth so they heat through evenly.
6. Add the shungiku leaves and simmer for 1 minute more.
7. Garnish with a sprinkle of salmon roe, if using, over the pot.
8. Transfer the hot pot to the dining table.
9. Serve the ingredients together with the broth in small bowl, accenting with the sansho.
10. Suggested side dish: Individual bowls of steamed rice.