Salmon nabe
3
Points®
Total time: 7 hr 50 min • Prep: 20 min • Cook: 2 hr 30 min • Serves: 4 • Difficulty: Easy
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).
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