Comforting Salmon Belly, cabbage and daikon hotpot with miso ginger sauce

Name: Comforting Salmon Belly, cabbage and daikon hotpot with miso ginger sauce
Cuisine: American
Ingredients: 400 g Daikon; Cabbage; 3 dried Shiitake mushrooms (rehydrated); 1 cup Mushroom dashi (from rehydrated mushrooms); Salmon Belly; Japanese chrysanthemum/Spring onion; 1 tbsp shiro miso; 1 tbsp Chinese cooking wine; 2 tbsp mirin; 1 tbsp minced ginger; 1 tbsp water

Gem @Gem_beloved

Singapore

An easy to cook one pot meal, with a complete balance of protein and lots of vegetables. I sliced the daikon using a mandolin to get it to cook faster. Delicious and easy!

Gem @Gem_beloved

Singapore

An easy to cook one pot meal, with a complete balance of protein and lots of vegetables. I sliced the daikon using a mandolin to get it to cook faster. Delicious and easy!

Saved

Ingredients

400 gDaikon
Cabbage
3dried Shiitake mushrooms (rehydrated)
1 cupMushroom dashi (from rehydrated mushrooms)
Salmon Belly
Japanese chrysanthemum/Spring onion
Seasoning
1 tbspshiro miso
1 tbspChinese cooking wine
2 tbspmirin
1 tbspminced ginger
1 tbspwater

Saved

Steps

1

Sliced daikon thinly and place at bottom of a heavy pan/pot. Layer on sliced cabbage and mushrooms. Pour dashi over and bring mixture to a boil. Then bring to a simmer for 15 -20 mins till vegetables are soft.
2

Mix all seasoning ingredients. Add half of it into the vegetable mixture and mix well. Then cover and cook for another 3-5 mins.
3

Place diced salmon belly on top. Pour on remaining of the seasoning mixture. Bring to a boil and cook for 5 minutes.
4

Top with Japanese chrysanthemum and cook with residual heat.