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15-Minute Salmon Nabe (Hot Pot)
Filed Under: 15-minute Recipes Izakaya At Home Japanese Recipes Low Carb Recipes Meals for One or Two Recipes Soups
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.
Ingredients:
- 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
Directions:
- 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.
- 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.
- 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.
- Add salmon once the soup starts to boil and cover with lid. Simmer for about 3 minutes, or until salmon is cooked.
- 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):
- 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.
- 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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So nutritious and tasty! salmon, fish roes and the mushrooms…I love all those quality ingredients.
Especially comforting if the weather is cooling…but it’s so hot over here now.