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. Cover and bring to the boil over a medium heat. When the broth begins to boil, remove the kelp and reduce the heat to medium-low, then simmer for 12-15 minutes, or until the potatoes are nearly cooked through.

Add the carrots and cabbage and cook for a further 10-12 minutes.

• In a small bowl, mix the two types of miso and the butter together with a little broth from the pot, to soften. Stir the mixture into the rest of the broth. Add the salmon and return to a gentle simmer. Cook for 3-5 minutes or until the fish is just cooked. To serve, divide between 4 serving bowls and, if using, spoon the salmon roe mixture on top.

Taken from Cook Japanese at Home by Kimiko Barber, published by Kyle Books at £25. To buy from The Week bookshop for £21, call 0843-060 0020 or visit www.theweek.co.uk/bookshop.