Hokkaido-style seafood-miso-kimchi hot pot from Donabe: Traditional and Modern Japanese Clay Pot Cooking (page 89) by Naoko Takei Moore and Kyle Connaughton

  • green onions
  • clams
  • fresh ginger
  • miso
  • salmon
  • grapeseed oil
  • mirin
  • sake
  • shiitake mushrooms
  • kombu
  • napa cabbage
  • lump crabmeat
  • kimchi
  • katsuobushi
  • usukuchi shoyu
  • shungiku
  • firm white fish fillets
  • sea scallops

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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