Salmon & Miso Hotpot

1) Cube tofu and konnyaku. Cut carrots and burdock into bite-sized pieces, and daikon and salmon into thick slices. Cut leeks into 2-inch lengths, roughly chop cabbage, and flower cut shiitake mushrooms.

2) Add red miso paste, salt, sansho powder, sugar and mirin into a microwave-safe bowl. Mix well with water until fully combined. 

3) Place bowl into oven and cook with Micro Power 1000 W | 60 secs.

4) Add corn, daikon, carrot, burdock, bonito flakes and soup base. Pour remaining water into the pressure cooker.

5) Cover and secure lid. Cook with Pressure Cook | 20 mins.

6) Once done, remove lid. Select Open-Lid Hotpot | 20 mins, press “Start”. When it boils, add cabbage, spinach, leek, and shiitake. (Cooking Tip: Add leafy greens at the end to retain texture.)

7) After 10 mins, add konnyaku cubes, salmon and tofu. (Cooking Tip: Make it plant-based – swap salmon for pumpkin or root vegetables.)

8) Serve while hot.
ABC Recommend: Enjoy with rice for a complete meal