80 g, (white)
2 tbs, seasoning
4 cup(s), (1L dashi stock)
¼ cup(s), (small), finely shredded
1 large, halved lengthways, thinly sliced
1 whole, thinly sliced
skinless salmon fillet(s)
500 g, cut into 4cm pieces
2 individual, thinly sliced diagonally
- 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).
- Top vegetable mixture with salmon. Cook, covered, on high for 30 minutes (or low for 1 hour) or until salmon is cooked through.
- 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).