Ishikari nabe

Method

1. 1 Soak kombu in 900 ml of cold water for 30 minutes, then simmer until boiling and remove the kombu.
2. 2 Cook potatoes, carrots, and corn in the broth for 15 minutes.
3. 3 Dissolve the miso in a ladle of broth before pouring it into the pot; adding the miso directly will result in clumps and uneven saltiness.
4. 4 Do not let the pot boil vigorously after adding the miso; strong boiling will cause the miso to lose its flavor and the liquid to turn sour.
5. 5 Add the salmon fillets and napa cabbage and cook for 8 minutes.
6. 6 Pour in milk and add butter at the end for a rich, creamy Hokkaido-style hot pot broth, then sprinkle with green onions.

With an appliance

• Oven 50 min

  Replace step 5: add salmon and napa cabbage to the miso pot, cover tightly, and simmer on the middle rack of the oven at 160 degrees for 8 minutes; in step 6, continue adding milk and butter after removing the pot to prevent the milk from sticking to the bottom and the miso from boiling over.