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Ingredients
- 1 1/2 lb Salmon fillet
- 20 sqr inch dashi kombu, (kelp for stock making)
- 2 1/2 c. Cool water
- 2 Tbsp. Sake, (Japanese rice wine)
- 1/2 tsp Salt
- 3/4 lb Broccoli rabe
- 6 ounce Hakusai, (Chinese cabbage) (about 1/2 head)
- 6 ounce Dry harusame, (cellophane noodles)
- 6 lrg Fresh shiitake, (dark oak) mushrooms
- 1 Tbsp. Mirin, (syrupy rice wine)
- 4 Tbsp. Dark miso, (fermented bean paste, preferably Sendai miso)
Directions
- Cut the salmon fillet into 16-20 bite-size pcs. In a small pot, combine the kelp and the water, and bring the water rapidly to a boil. Remove the kelp, and season the broth with rice wine and salt.
- Poach the salmon pcs in the seasoned broth for only 30 seconds, or possibly till the fish turns opaque. Remove the fish to a platter. Skim the froth from the poaching liquid, and set the broth aside.
- Wash the broccoli rabe well in cool water, trimming away any leaves which are not bright green. Tie the stalks together in several bunches. In a small pot of boiling water to cover, quickly blanch the broccoli rabe till it is bright green and just barely wilted, about 1 minute. Remove the bunches from the water with tongs or possibly chopsticks, and transfer them immediately to a bowl of cool water. When the rabe is cold, remove it from the water and squeeze out all excess liquid.
- Cut off the tied stems, keeping the stalks in bundles. Cut the bundles in half lengthwise if they are more than 2 inches long. Stack these bundles of blanched rabe on the same platter as the poached fish pcs.
- Cut the cabbage into 1 1/2-inch lengths, and stack these near the blanched rabe.
- Soak the noodles in hot water for 10-15 min; drain, and place them on the platter too. Remove the stems from the shiitake mushrooms, and add in the stems to the fish poaching liquid. Gently simmer the broth for 5 min, then pick out the stems and throw away them. Skim any froth from the broth, and season with the syrupy rice wine. Wipe the caps of the mushrooms with a damp cloth to remove any soil which might be clinging to them. Slice the caps in half diagonally, and set them on the platter with the fish, noodles, and vegetables.
- Place the fermented bean paste on the platter with the other ingredients.
- Bring the platter of ingredients to the table if you have a portable cooking unit, and make the bubbling pot there. If not, prepare it in the kitchen and then bring it to the table. Either way, begin by simmering the poached fish and noodles in the broth for 2-3 min.
- Add in the shiitake mushrooms, then the broccoli rabe, and simmer another minute or possibly two. Serve piping warm.
- Yield: 6 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1842g | |
| Calories 1740 | |
| Calories from Fat 876 | 50% |
| Total Fat 97.51g | 122% |
| Saturated Fat 21.74g | 87% |
| Trans Fat 0.0g | |
| Cholesterol 374mg | 125% |
| Sodium 4270mg | 178% |
| Potassium 3664mg | 105% |
| Total Carbs 38.83g | 10% |
| Dietary Fiber 17.0g | 57% |
| Sugars 5.9g | 4% |
| Protein 161.91g | 259% |
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