Recipe of the week

This regional favourite from Hokkaido, the northernmost island of Japan, takes its name from the river Ishikari, where salmon return to spawn each autumn

Ishikari-nabe (salmon and miso hotpot) Serves 4 400g waxy potatoes such as Charlotte or Maris Piper 1 postcard-size piece of dried kelp 50ml sake 50ml mirin 2 tbsp soy sauce 2 onions, peeled and cut into 5mm thick slices 2 carrots, peeled and cut into 5mm-thick rings 200g spring cabbage (hard core removed), cut into bite-size pieces 50g white or lightcoloured miso 150g red or medium-dark miso 50g butter, softened 400g salmon fillets, cut into 2cm-thick chunks 4 tbsp salmon roe mixed with 2 tsp sake (optional) • Peel and cut the potatoes into large chunks. Bevel all the edges then soak in cold water to wash off excess starch. Drain. • Put the kelp, sake, mirin, soy sauce, onions, potatoes and 1.2 litres of water into a large casserole pot or saucepan.…

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