Ishikari-Nabe (Salmon and Miso Hotpot)

We’re continuing our exploration of Japanese cooking through Kimiko Barber’s Cook Japanese at Home. This recipe uses quite a lot of miso paste, a product which we made an interesting discovery about this week.

We’ve bought miso paste in the past from Sainsbury’s – it comes in a small jar of 100g and is their own brand. It’s the only one we can get when doing an online shop with them. However, this week we were in a local Chinese supermarket and found a large jar of the stuff for the same price, made by Yutaka. You can buy it on Amazon (unfortunately at a much higher price) via this link.

The shock discovery is that the Sainsbury’s miso paste is not miso paste! The ingredient list is totally different. The smell is different. The consistency is different. The Yutaka stuff is much nicer and much, much more authentic.

THis recipe takes a little while to make but isn’t hard. Cube the potatoes and put them in a big casserole dish on the hob, along with some konbu, chopped onion, soy sauce, mirin and sake. Add a large volume of cold water and bring to the boil. Once it’s boiling, remove the konbu and simmer for about 12 minutes. Then add chopped carrot and cabbage and simmer for another 12 minutes. Finally, blend some miso and butter and add this to the mix, along with some salmon. The salmon should only take a few minutes to cook and then you’re ready to eat.

We found it a bit messy to eat – the cabbage leaves and liquid resulted in a lot of splatter – but this was a tasty, umami flavoured dish. I think I enjoyed it more than Mark did though.