4
1
2
1-2
4-8
55 g
250 g
300 g
25 g
10 cm
3-5 tablespoons
2
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salmon
steaks, scaled, skin left on
onion
potatoes
carrots
fresh
shiitake or button mushrooms
coriander
leaves or watercress
firm tofu
konnyaku
(optional)
butter
piece
dried konbu (kelp) (optional)
miso
spring
onions, finely chopped, to serve
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Method :
Cut salmon steaks into chunks. Halve onion and cut into 0.5 cm
thick slices. Slice potatoes and carrots into 1
cm thick discs (if large, cut into half moons) and parboil
separately. Drain and set aside. Slice shiitake mushrooms diagonally
into 4 slices. Chop coriander leaves or watercress
into 6 cm lengths. Cut tofu and konnyaku, if using, in
half lengthways, then cut tofu into 1 cm squares and konnyaku into
0.5 cm slices. Melt butter in a large cast iron
pot and stir fry onion slices for 1-2 minutes. Add konbu and enough water to
fill half the pot. Bring to the boil over medium heat,
discard konbu and lower heat. Dissolve miso in a bowl with some
of soup, then stir back into pan. Add potatoes, carrots, salmon,
mushrooms and konnyaku, cover and cook over low heat for 5 minutes. Add coriander or watercress and
tofu; simmer for 3-4 minutes. Serve sprinkled with spring onion.
Serves 4-6
Ishikari is a river on the northern island
of Japan which is famous for salmon.
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