This stew is based on a hot pot variant called “Ishikari Nabe”.
I first discovered this hot pot watching a video from Cooking With Dog. Made from a delicious broth of konbu, salmon, potato, and miso, this broth is poured into an ingredient-packed stone pot and served in the center of a table with extra ingredients on the side to add as you eat.
Hot pot meals are incredibly fun and I’ve done my fair share and variety of them in our home. But hot pots are more for special events than for everyday meals and I didn’t see why such a delicious and flavorful stew needed to be reserved for family sit-down meals only.
My variant is a separate one-pot stew that starts with similar flavors of salmon, potato and miso. This method, while not as aesthetic pleasing and communal as Cooking With Dog’s hot pot recipe, is easy to do on a weeknight and fills your belly with warm, hearty, and nutritious food. Leftovers are just as good the next day too.
Salmon Miso Stew (Ishikari Nabe)
- 1 large pot
- 3-4 cups dashi stock see notes on making dashi
- 1-2 TBSP sake
- 1/2 lb salmon cut into cubes
- 1/2 lb daikon cut into quarter moons
- 1 medium potato cut into cubes
- 2-3 TBSP white miso paste
Optional Additional Ingredients
- 3-4 napa leaves diced or chopped into bite-size pieces
- bok choy
- shiitake mushrooms
- green onions
- tofu cut into cubes
- enoki mushrooms
- Marinate salmon in sake for at least 1 hour. This will help remove any unwanted fishy smell or taste1-2 TBSP sake, 1/2 lb salmon
- In a large pot, bring dashi stock to a boil.3-4 cups dashi stock
- Add salmon, potato, and daikon then continue to cook on high until pot returns to a boil. Once boiling, reduce to simmer and let cook for ~10-15 minutes. Use a spoon or a sieve to skim off the white foam that floats to the top. This will help remove any bitterness or fishy taste from the soup.1/2 lb salmon, 1 medium potato, 1/2 lb daikon
- Add any other ingredients being used and return to a simmer. About 5 minutes.3-4 napa leaves, shiitake mushrooms, green onions, tofu, enoki mushrooms, bok choy
- Take a ladle of the dashi stock out and mix the miso paste in the stock until dissolved. Pour the diluted miso paste back into the pot and allow to continue simmering. About 5 minutes. Try to avoid letting this come to a full boil in order to avoid killing the probiotics in the miso. If it happens, though. That's OK. It won't ruin the flavor and other nutrients of the soup.2-3 TBSP white miso paste
- Ladle into bowls and serve!