Rub miso paste along the interior of your nabe pot, clay baker or Dutch oven. Cover and transfer to the oven. Allow the stew to cook 15 minutes or until the fish is done to your liking. Pour hot dashi over the salmon and vegetables. Learn about easy, delicious and healthy cooking with Chef Rika! Arrange salmon, leeks, shiitakes, radish and spinach in the pot. Cook in Salmon Grill/Pan/Oven until internal temperature is 42 ℃ (107/108 ℉) Top cooked donabe with salmon, hijiki seaweed, scallions, and ginger juice Mix and serve! Featured recipes: (1) Salmon and Ikura Donabe Rice (2) Butter-fried Salmon with Wasabi Soy Sauce.

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