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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Scale or skin the salmon, remove the ribs and belly lining, and use hone-nuki to pull out the bones (you will find them along the center line and near the head end of the fish there are also pin bones in the thicker back side of the fillet). Cut the fillets into large bite-sized pieces. | 2. Marinate the ikura in a mix of water, shoyu, and sake (4 parts/1 part/1 part). | 3. Steam the potatoes for about 30 minutes. Cut the potatoes into 1 inch thick slices, cabbage, naga-negi, and tofu into large bite-sized pieces. Cut the bottom end from the enoki mushrooms and divide into small sections if they are stuck together. | 4. Soak the kuzukiri in hot water until softened. | 5. Arrange salmon, vegetables, tofu, kuzukiri, and kamaboko on serving plates. Put ikura and butter in separate bowls with serving spoons. | 6. Combine the dashi and miso in your nabe pot, stir well to dissolve the miso. Heat over high heat. Taste and adjust the seasoning with shoyu, sake, and mirin. | 7. If you want to serve your nabe tableside, put the nabe pot on a portable burner and arrange the remaining ingredients around the pot. Each diner can put items they like in the pot. When your food is cooked, put it in your bowl with some soup and top it with some butter and ikura. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salmon fillet	1	lb		643.7348	0.0	89.9415	28.7414
salmon roe	6	tablespoons		176.5167	0.0	39.27	0.9917
napa cabbage	4			-	-	-	-
bok choy	7	ounces	trimmed	176.5167	0.0	39.27	0.9917
leek	2		chopped	108.58	25.186999999999998	2.67	0.534
enoki mushroom	1/3	cup		7.8933	1.6661	0.5675	0.0619
shiitake mushroom	4			-	-	-	-
corn kernel	1	cup	blanched frozen	184.71	36.4767	5.1042	2.0022
potato	2			-	-	-	-
tofu	0.667	package	firm	-	-	-	-
arrowroot starch noodle	1	ounce		176.5167	0.0	39.27	0.9917
	4	slices	steamed	176.5167	0.0	39.27	0.9917
butter				-	-	-	-
dashi stock	1	quart		176.5167	0.0	39.27	0.9917
red miso	1	ounce		176.5167	0.0	39.27	0.9917
white miso	3	ounces		176.5167	0.0	39.27	0.9917
shoyu				-	-	-	-
sake				-	-	-	-
mirin				176.5167	0.0	39.27	0.9917

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.