Pork & Salmon Miso Chanko Hot Pot

A miso soup rich with pork umami and salmon fat, finished Hokkaido-style with butter.

⏱ Cook time 35 min🍽 Serves 3

Ingredients

Cut each salmon fillet into thirds, salt and leave 10 minutes, then wipe off the moisture. Quickly pour hot water over it to remove any off-smell.
Roughly chop the cabbage and leek, slice the carrot into rounds, shave the burdock, trim the shiitake, and pull apart the enoki. Cut the tofu and abura-age into easy-to-eat pieces and the garlic chives into 5cm lengths.
In a clay pot, bring the soup ingredients to a boil while stirring, add the burdock, carrot and cabbage cores and simmer for 5 minutes.
Add the pork and skim the scum, then add the cabbage leaves, leek, mushrooms, tofu and abura-age and simmer for 5 minutes.
Add the salmon and simmer over medium-low for 4-5 minutes (overcooking makes it fall apart and toughen). Finish with the garlic chives and a knob of butter if you like.
To finish the pot, udon or a rice porridge with beaten egg is recommended.