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15-Minute Salmon Nabe (Hot Pot)

15-Minute Salmon Nabe Recipe

This is a simple salmon nabe (hot pot) recipe for one, but you can increase the ingredients & casserole size accordingly to feed more persons.

To serve and cook this in the casserole directly, I recommend a Japanese-style shallow claypot with a capacity of about 500ml for one person.

You can replace the hot pot broth in step 2 with any ready-to-cook hot pot soup packet from the supermarket.

Check out the ingredients and step-by-step photos on the previous page.



  • 75g salmon fillet bones & scales removed; cut into chunks
  • 1/2 tbsp cooking sake
  • light sprinkle of salt to taste
  • 400ml dashi soup see cooking note below
  • 1-2 tbsp pork/chicken ramen paitan concentrate optional; to taste; see note below
  • 50g napa cabbage cut to large pieces
  • a handful hon shimeji mushrooms ends trimmed
  • 1 large shiitake mushroom make a decorative cross cut on mushroom cap
  • a small bundle of enoki mushrooms ends trimmed
  • 1 Japanese scallion (negi) bottom white portion; sliced diagonally to smaller sections

Serving Suggestions

  • 1 tbsp salmon roe (ikura)
  • 1 tbsp Japanese long green onion (konnegi) chopped
  • saucer of ponzu sauce & chopped green onions


  1. Marinate the salmon. Spread out the salmon on a plate. Drizzle sake and sprinkle a bit of salt over the salmon. Set aside for 5 minutes.
  2. Make soup base. Bring water and dashi soup pouch to a boil for 3 minutes. Discard soup pouch and season the soup stock to taste with paitan soup concentrate.
  3. Arrange the casserole. Line the base of a shallow claypot with napa cabbage. Then top it with mushrooms, carrots and scallions. Pour the soup base into the casserole. Keep the the leftover broth in the fridge. Bring to a boil.
  4. Add salmon once the soup starts to boil and cover with lid. Simmer for about 3 minutes, or until salmon is cooked.
  5. Garnish and serve. Add lettuce immediately while the soup is hot. Garnish with salmon roe & chopped green onions. Serve with a side saucer of ponzu sauce. You can enjoy this salmon nabe on its own, with rice, or add some udon at step 4 to serve as a one-dish meal.

Cooking Note(s):

  1. Add 750ml water to a boil. Add instant dashi soup pouch. Boil for 3-5 minutes (according to package instructions) and discard the soup pouch. This is the brand of instant dashi soup pack I am using. You can use any favourite brand from Japanese supermarkets. You can also use instant dashi powder (to taste) or any preferred soup base.
  2. The ramen paitan concentrate is an optional ingredient. I am using the Ebara brand which can be found at Donki, NTUC & Sheng Siong.  It is a useful ingredient for ramen and soup dishes! It makes the soup creamier and cloudier, which makes it suitable for hot pot.
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2 comments on “15-Minute Salmon Nabe (Hot Pot)”

  1. So nutritious and tasty! salmon, fish roes and the mushrooms…I love all those quality ingredients.

  2. Especially comforting if the weather is cooling…but it’s so hot over here now.

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