Salted Mackerel and Chinese Cabbage Hot Pot

Salted Mackerel and Chinese Cabbage Hot Pot

This easy hot pot is full of the rich flavor of salted mackerel.
The ginger conceals the fishy smell.

Ingredients: 2 servings

Salted mackerel
2 fillets
Chinese cabbage
300g (or as much as you want)
Shitake mushrooms
A) Water (preferably kombu-based dashi stock)
A) Soy sauce
1 tablespoon
A) Sake
2 tablespoons
A) Mirin
1 tablespoon
A) Ginger (grated)
2 teaspoons


1. Roughly chop the Chinese cabbage. Place half of the chopped cabbage in an earthenware pot.
2. Slice the salted mackerel diagonally into strips and lay on top.
3. Add the rest of the Chinese cabbage, sliced shiitake mushrooms, and bite-sized aburaage.
4. Add the "A" ingredients and turn on the heat.
5. Bring to a boil. It's done when everything is cooked through. I garnished it with greens.
6. Make rice porridge with the remaining broth. This hot pot is perfect for "zo-sui", or rice porridge with egg mixed in.

Story Behind this Recipe

I wanted to make a seafood hot pot, but I didn't have cod or any white fish. I found salted mackerel in the freezer, so I put it in hot pot and it was a big success.