Salmon nabe

 From Just One Cookbook

4 cups of water

1 piece of kombu

kosher salt to taste

3/4 lbs salmon, cut into long strips

salt for the fish

13 ounces yukon gold poatatoes (halved)

1/2 lbs daikon radish, sliced longwise and then into 3/8 inch slices

1/4 lbs onion cut into wedges

1/4 of a head of cabbage, cored and then cut into 2 inch square pieces

1 ear sweet corn cut into pieces (5 for us)

1 large carrot, cut into ribbons with a vegetable peeler

1-2 scallions cut on the bias about 2 inch strips

14 ounces (or more) medium or firm tofu (we had firm tofu in the fridge to us)

5 tbs miso

4 tbs sake

2 tbs mirin

1 tsp soy sauce 

2 tbs butter

Put your kombu into your donabe and then pour over the boiling water

Cover and let it steep while you prep everything else

Season your salmon with salt and place in the fridge while you get everything else together

Mix the miso, sake, mirin, and soy sauce in a small bowl

Remove the kombu (and save for homemade furikake?) and add in the potatoes, daikon, and corn

Cover and bring to a gentle boil and let it barely simmer for 10-15 minutes or until the daikon is tender when you stick it with a toothpick

Add in all the miso sauce and stir to combine

Taste if you need more salt or miso

If it needs more miso, take some broth out and add in miso to make a paste then add it back in

Put in the rest of your ingredients and cover and simmer for about 10 minutes 

Put the butter in and let it melt

Serve

**Note-

We know that shiitake mushrooms have a strong taste and one of our family members is mushroom averse.  I left it out but if you want to make it, use 4 fresh mushrooms with the salmon and tofu

It also calls for the tops from a bunch of chrysanthemum greens too (but I didn't go to the Asian market.  I'll have to ask my family member if these really need 10 minutes of simmering or if this should go into the broth at the end, just to wilt.