Hot Pots and Sunny Drops
Poached Salmon and Soft-Boiled Eggs in a Japanese Dashi Vegetable Hotpot
55 minutes
Serves 4
DinnerJapaneseDairy-freeNut-free
Herb's take
Inspired by nikujaga, this Japanese hotpot swaps beef for salmon and adds soft-boiled eggs for a protein duo. You'll master dashi broth building and the delicate art of poaching fish for a comforting, umami-packed dinner.
Equipment needed
- Fine mesh strainer
Ingredients
Yield
4
Instructions
- 01Bring a medium saucepan of water to a boil. Gently lower the eggs in and boil for 7 minutes for jammy yolks. Transfer eggs to an ice bath to stop cooking. Peel when cool.
- 02While eggs cook, combine 5 cups water and kombu in a large pot. Bring just to a bare simmer over medium heat, then remove kombu.
- 03Add bonito flakes to the pot, simmer for 2 minutes, then turn off heat and let steep 5 minutes. Strain out flakes, reserving clear dashi broth.
- 04Return the pot with dashi to medium heat. Add vegetable oil, then the onion, potatoes, and carrot. Simmer for 10 minutes, skimming any foam.
- 05Add green beans and simmer another 5 minutes until all vegetables are just tender.
- 06Stir in soy sauce, mirin, and sugar. Taste and adjust with a bit more soy or sugar if needed.
- 07Nestle salmon pieces in the simmering broth. Poach gently (barely bubbling) for 5 to 7 minutes, until just cooked through and still tender.
- 08Slice the peeled eggs in half and nestle them, cut-side up, into the pot for the last minute to warm through.
- 09Ladle broth, vegetables, salmon, and eggs into wide bowls. Garnish with scallions. Serve piping hot.
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