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Photo of Salmon nabe by WW

Salmon nabe

3
Points®
Total Time
7 hr 50 min
Prep
20 min
Cook
2 hr 30 min
Serves
4
Difficulty
Moderate
Enjoy Japanese flavours slow cooked. Add the rice to the bowl after eating the salmon to absorb the remaining broth.

Ingredients

Miso paste

80 g, (white)

Mirin seasoning

2 tbs, seasoning

Soy sauce

2 tbs

Vegetable stock

4 cup(s), (1L dashi stock)

Savoy cabbage

¼ cup(s), (small), finely shredded

Carrot(s)

1 large, halved lengthways, thinly sliced

Leek

1 whole, thinly sliced

Shiitake mushrooms

150 g

Skinless salmon

500 g, cut into 4cm pieces

Green shallot(s)

2 individual, thinly sliced diagonally

Instructions

  1. Place miso, mirin and soy sauce in a 4.5-litre (18-cup) slow cooker. Gradually whisk in dashi stock until combined. Add cabbage, carrot, leek and mushrooms and cook, covered, on high for 2 hours (or low for 4 hours).
  2. Top vegetable mixture with salmon. Cook, covered, on high for 30 minutes (or low for 1 hour) or until salmon is cooked through.
  3. Meanwhile, prepare rice following packet instructions or until just tender. Divide salmon mixture among serving bowls. Top with shallots and serve with rice (see tip).

Notes

TIP: Suitable to cook on the stovetop.

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