Hokkaido Ishikari Nabe Hot Pot with Salmon

Method

1. Combine miso, dashi, and soy sauce in a pot.
2. Bring to a simmer and add cabbage and tofu.
3. Add salmon and cook until flaky.
4. Garnish with green onion and serve.
5. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.