Salmon and Tofu Nabe with Citrus Ponzu
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Ingredients
- 500 g salmon fillets, skinless, cut into chunks
- 300 g firm tofu, cubed
- 2 pak choi
- 150 g shiitake mushrooms, sliced
- 2 tsp dashi stock powder
- 3 tbsp soy sauce
- 2 lime, juiced
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 672 kcal
- Protein
- 45 g
- Carbohydrate
- 64 g
- of which sugars
- 2.9 g
- Fat
- 24 g
- of which saturates
- 5.1 g
- Fibre
- 4.4 g
- Salt
- 2.73 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Whisk the dashi stock powder into 1 litre water in a large pan and bring to a simmer.
- 3
Add the shiitake and simmer for 4 minutes, then halve the pak choi lengthways and add with the tofu.
- 4
Simmer for 4-5 minutes until the pak choi is just tender.
- 5
Slide in the salmon chunks and simmer gently for 4-5 minutes until the fish flakes easily and is opaque all the way through.
- 6
Mix the soy sauce and lime juice in a small bowl for dipping.
- 7
Ladle the hot pot into bowls and serve with the rice and the citrus dip.
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