Ingredients

Soup Broth

   
960g water
8g kombu
1g Diamond Crystal kosher salt

Miso Sauce

   
75g miso (white recommended)
60g sake
30g mirin
5g soy sauce

Hot Pot

   
340g skin-on salmon fillets, cut into 5cm pieces
1g Diamond Crystal kosher salt (for salmon)
400g Yukon Gold potatoes, peeled and quartered
225g daikon radish, quartered and sliced 1cm thick
113g onion, cut into wedges
170g sweet corn, cut into 4 pieces
425g green cabbage, cut into 5cm pieces
50g carrot, peeled into thin strips
100g shungiku (chrysanthemum greens), cut into 5cm pieces
70g shiitake mushrooms, stems removed
40g Tokyo negi, sliced diagonally
397g medium-firm tofu, cut into pieces

For Serving

   
30g unsalted butter
  Sansho pepper

Steps

  1. Soak kombu in water (at least 30 min, up to overnight). Salt salmon and refrigerate. Mix miso sauce ingredients in a small bowl.

  2. Add potatoes, daikon, and corn to the kombu water. Cover and bring to a gentle simmer. Remove kombu. Cook 10–15 minutes until a skewer pierces the daikon.

  3. Stir in two-thirds of the miso sauce. Taste and adjust with salt.

  4. Add salmon, cabbage, onion, carrot, tofu, mushrooms, negi, and shungiku. Cover and cook 10 minutes until salmon is cooked through.

  5. Add remaining miso sauce and top with butter. Serve in individual bowls with sansho pepper.

Notes

  • This is Hokkaido’s regional hot pot — salmon, potatoes, corn, and butter are all local Hokkaido ingredients.
  • Pre-cook root vegetables in the kitchen before bringing the pot to the table.
  • Mix miso sauce separately before adding to broth — avoids lumps.
  • Remove kombu before boiling to prevent bitterness and slime.
  • Add more miso as vegetables release water and dilute the broth.
  • Use Yukon Gold potatoes — they hold their shape. Russets may dissolve.
  • Keeps refrigerated 2 days.