If you’re eager for a cozy, nourishing meal that feels like a warm hug on a chilly evening, look no further than Nabemono with Salmon, Shiitake and Miso. This comforting Japanese hot pot is an absolute favorite in my kitchen—rich with the flavors of the sea, earthy mushrooms, hints of miso umami, and an irresistible medley of vegetables. It’s hearty enough for a main course, comes together in half an hour, and delivers a homey, communal experience, whether you’re serving guests or curling up solo with a big bowl.
Ingredients You’ll Need
The magic of Nabemono with Salmon, Shiitake and Miso lies in its beautiful balance of fresh, wholesome ingredients. Each addition plays a crucial role in creating a symphony of textures and flavors, so keep an eye out for quality and freshness!
- Salmon Fillet: Rich, buttery salmon gives the dish depth, omega-3s, and a flaky texture—remove the skin if you prefer.
- Dashi or Vegetable Broth: This is your flavor foundation; opt for homemade dashi or a good-quality vegetable broth for a clean, savory base.
- Miso Paste: Salty, tangy, and packed with umami, miso brings the signature soul to this hot pot.
- Soy Sauce: Adds depth and a touch of savoriness to round out the broth.
- Sake (optional): A splash of sake highlights the flavors and adds subtle aromatic notes—skip if you’re alcohol-free.
- Sesame Oil: Just a little infuses the broth with a hint of nutty richness.
- Napa Cabbage: Tender, slightly sweet leaves soak up all that broth, adding beautiful volume.
- Shiitake Mushrooms: Earthy, juicy, and loaded with umami, they’re simply essential for a classic nabemono.
- Tofu: Cubed tofu lends silkiness and protein—firm style works best for simmering.
- Green Onions: Sliced and added at the end, they bring freshness and a punch of color.
- Carrot: Thinly sliced carrots offer sweetness and a pop of orange vibrancy.
- Udon Noodles or Cooked Rice (optional): For a heartier meal, serve your nabemono with noodles or rice—they soak up the broth and complete the experience.
How to Make Nabemono with Salmon, Shiitake and Miso
Step 1: Prepare the Broth
Begin with your largest, coziest pot—traditionally, a donabe (Japanese clay pot) if you have one, but any wide pot works. Pour in your dashi or vegetable broth and slowly bring it to a gentle simmer. The aroma alone will make you hungry!
Step 2: Blend the Miso and Seasonings
In a small bowl, whisk a few spoonfuls of your hot broth with the miso paste to fully dissolve it. This step ensures the miso blends evenly. Add it to the pot, then stir in the soy sauce, sake (if using), and sesame oil, letting the seasonings perfuse the broth beautifully.
Step 3: Add Vegetables, Tofu, and Salmon
Now comes the color and heartiness: gently add napa cabbage, shiitake mushrooms, tofu cubes, carrots, and those plump cubes of salmon. Let everything simmer together for 8 to 10 minutes. The vegetables will turn tender, the salmon perfectly cooked, and the broth infused with layers of flavor from all the ingredients.
Step 4: Finish with Green Onions
About a minute before serving, scatter in your sliced green onions. They brighten everything up and make the whole pot look as inviting as it smells. Give a gentle stir and you’re ready for the final touch.
Step 5: Serve Nabemono with Salmon, Shiitake and Miso
Spoon the piping hot stew directly from the pot at the table—nabemono is all about sharing. Offer udon noodles or rice on the side, so each person can enjoy their perfect bowlful of comfort.
How to Serve Nabemono with Salmon, Shiitake and Miso
Garnishes
To make your Nabemono with Salmon, Shiitake and Miso shine, top each serving with a sprinkle of toasted sesame seeds, an extra dash of sliced green onion, or a small spoonful of chili paste for some heat. A squeeze of yuzu or lemon juice at the table is a bright, citrusy finishing touch if you like experimenting.
Side Dishes
Pair your hot pot with simple Japanese sides like quick pickled cucumbers, chilled edamame, or a crisp wakame seaweed salad. These refreshing bites complement the rich warmth of your Nabemono with Salmon, Shiitake and Miso and give your meal delightful variety in both texture and flavor.
Creative Ways to Present
If you want to make your nabemono night feel special, try serving it in individual mini clay pots or pretty ceramic bowls. Set up a DIY hot pot bar, letting guests select their favorite toppings or extra veggies. Nabemono with Salmon, Shiitake and Miso is just as much about the experience as it is about the food!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Nabemono with Salmon, Shiitake and Miso, let it cool to room temperature before refrigerating in an airtight container. The flavors actually deepen overnight, making leftovers a savory treat for lunch or dinner the next day.
Freezing
While nabemono is best fresh, you can freeze leftovers if needed. Do keep in mind that the tofu and veggies might soften further after thawing. Store cooled portions in freezer-safe containers for up to one month for an easy, comforting meal on demand.
Reheating
To reheat, warm your Nabemono with Salmon, Shiitake and Miso gently on the stovetop over low heat. Avoid boiling, as this can make the salmon and veggies mushy. If desired, add a splash of broth or water to refresh the soupiness.
FAQs
Can I substitute the salmon with other types of seafood?
Absolutely! Nabemono with Salmon, Shiitake and Miso is wonderfully versatile—try shrimp, white fish, or even cubes of chicken for a little variety. Just keep your cooking times in mind, as delicate seafood or chicken pieces may require a watchful eye.
Is there a vegetarian version of this hot pot?
Definitely! Simply skip the salmon and use vegetable broth as your base. Toss in extra tofu, a wider range of mushrooms, or even slices of sweet potato for a robust and plant-forward nabemono experience.
What’s the best way to make homemade dashi?
Homemade dashi is easier than you think: simmer a piece of kombu (dried kelp) with water, remove before boiling, then add bonito flakes and steep briefly. Strain, and you have a beautiful, umami-rich broth made from scratch. This makes Nabemono with Salmon, Shiitake and Miso even more special.
Can I make this spicy, and how?
Yes! Stir in some chili paste, such as gochujang or Japanese togarashi, or add thin slices of fresh chili pepper to the broth. Taste as you go, as a little spice goes a long way and will complement the flavors of miso and salmon perfectly.
Should I cook the noodles or rice in the broth or separately?
Cook your udon noodles or rice separately, then ladle the hot broth and chunky goodness over them in serving bowls. This prevents the starch from thickening the soup and gives everyone the flexibility to choose their perfect serving size.
Final Thoughts
I truly hope you give Nabemono with Salmon, Shiitake and Miso a try. It’s pure comfort in a bowl, with all the joy and warmth of Japanese home cooking. Gathering around a bubbling hot pot is such a fun, satisfying way to share good food with those you love—or to simply treat yourself. Happy cooking!
Print
Nabemono with Salmon, Shiitake and Miso Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Nabemono with Salmon, Shiitake and Miso is a comforting and flavorful Japanese hot pot dish that combines tender pieces of salmon with earthy shiitake mushrooms, tofu, and vegetables in a savory miso broth. This one-pot meal is perfect for a cozy night in or a gathering with friends and family.
Ingredients
Salmon:
- 1/2 pound salmon fillet, cut into bite-sized pieces
Broth:
- 4 cups dashi or vegetable broth
Seasonings:
- 2 tablespoons miso paste
- 1 tablespoon soy sauce
- 1 tablespoon sake (optional)
- 1 teaspoon sesame oil
Vegetables and Others:
- 1 cup napa cabbage, chopped
- 1 cup shiitake mushrooms, stemmed and sliced
- 1/2 block tofu, cubed
- 1/2 cup sliced green onions
- 1 small carrot, thinly sliced
- 1 cup udon noodles or cooked rice (optional for serving)
Instructions
- Prepare the Broth: In a large pot or donabe, bring the dashi or broth to a simmer over medium heat.
- Mix in Seasonings: Dissolve the miso paste in a bit of warm broth and stir it back into the pot. Add soy sauce, sake, and sesame oil.
- Add Ingredients: Stir in napa cabbage, shiitake mushrooms, tofu, carrot, and salmon. Simmer for 8–10 minutes until vegetables are tender and salmon is cooked through.
- Finish and Serve: Add green onions in the last minute of cooking. Serve hot, directly from the pot, with udon noodles or rice on the side if desired.
Notes
- You can swap salmon with other seafood or chicken
- Kombu and bonito flakes can be used for homemade dashi
- For a spicier version, add chili paste or fresh chili slices
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 820mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 35mg
