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Bubbling Pot With Salmon

1 1/2

pounds Salmon fillet

20

square inches Dashi Kombu, (Kelp for stock making)

2 1/2

cups

cold water

2

tablespoons

sake, (Japanese rice wine)

1/2

teaspoon

salt

3/4

pound

broccoli rabe

6

ounces , (about 1/2 head) Hakusai (Chinese cabbage)

6

ounces dried Harusame, (cellophane noodles)

6

large

fresh Shiitake, (dark oak) mushrooms

1

tablespoon

Mirin, (syrupy rice wine)

4

tablespoons

dark Miso, (fermented bean paste; preferably Sendai Miso)

1

Cut the salmon fillet into 16 to 20 bite-size pieces. In a small pot, combine

2

the kelp and the water, and bring the water rapidly to a boil. Remove the kelp,

3

and season the broth with rice wine and salt. Poach the salmon pieces in the

4

seasoned broth for only 30 seconds, or until the fish turns opaque. Remove the

5

fish to a platter. Skim the froth from the poaching liquid, and set the broth

6

aside. Wash the broccoli rabe well in cold water, trimming away any leaves that

7

are not bright green. Tie the stalks together in several bunches. In a small pot

8

of boiling water to cover, quickly blanch the broccoli rabe until it is bright

9

green and just barely wilted, about 1 minute. Remove the bunches from the water

10

with tongs or chopsticks, and transfer them immediately to a bowl of cold water.

11

When the rabe is cool, remove it from the water and squeeze out all excess

12

liquid. Cut off the tied stems, keeping the stalks in bundles. Cut the bundles

13

in half lengthwise if they are more than 2 inches long. Stack these bundles of

14

blanched rabe on the same platter as the poached fish pieces.

15

Cut the cabbage into 1 1/2-inch lengths, and stack these near the blanched rabe.

16

Soak the noodles in warm water for 10 to 15 minutes; drain, and place them on

17

the platter too. Remove the stems from the Shiitake mushrooms, and add the stems

18

to the fish poaching liquid. Gently simmer the broth for 5 minutes, then pick

19

out the stems and discard them. Skim any froth from the broth, and season with

20

the syrupy rice wine. Wipe the caps of the mushrooms with a damp cloth to remove

21

any soil that might be clinging to them. Slice the caps in half diagonally, and

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set them on the platter with the fish, noodles, and vegetables. Place the

23

fermented bean paste on the platter with the other ingredients. Bring the

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platter of ingredients to the table if you have a portable cooking unit, and

25

make the bubbling pot there. If not, prepare it in the kitchen and then bring it

26

to the table. Either way, begin by simmering the poached fish and noodles in the

27

broth for 2 to 3 minutes. Add the Shiitake mushrooms, then the broccoli rabe,

28

and simmer another minute or 2. Serve piping hot.

Servings: 6

Yield: 6 Servings

Nutrition Facts

Serving size: 1/6 of a recipe (3.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 9 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

0

Calories From Fat (0%)

0

% Daily Value

Total Fat 0g

0%

Saturated Fat 0g

0%

Cholesterol 0mg

0%

Sodium 196.75mg

8%

Potassium 1.03mg

<1%

Total Carbohydrates 0g

0%

Fiber 0g

0%

Sugar 0g

 

Protein 0g

0%