Panci Panas Salmon Hokkaido (Ishikari Nabe)

Bahan-bahan (4 porsi)

• 4 cups water
• 1 piece kombu (dried kelp) ((8 g; 2 x 5 inches, 5 x 13 cm per piece))
• ¼ tsp Diamond Crystal kosher salt ((to taste))
• 2 skin-on salmon fillets ((¾ lb, 340 g; skip for vegan/vegetarian))
• ¼ tsp Diamond Crystal kosher salt ((for the salmon))
• 2 Yukon gold potatoes
• ½ lb daikon radish ((2 inches, 5 cm))
• ½ onion ((¼ lb, 113 g))
• 1 ear sweet corn ((6 oz, 170 g))
• ½ head green cabbage ((15 oz, 425 g))
• 1 carrot ((1.8 oz, 50 g))
• 1 bunch shungiku (chrysanthemum greens) ((3.5 oz, 100 g))
• 4 shiitake mushrooms ((2.5 oz, 70 g))
• 1 Tokyo negi (long green onion) ((1.4 oz, 40 g))
• 1 medium-firm tofu (momen dofu) ((14 oz, 397 g))
• 5 Tbsp miso ((add more to your liking))
• 4 Tbsp sake
• 2 Tbsp mirin
• 1 tsp soy sauce
• 2 Tbsp unsalted butter ((skip for vegan/vegetarian))
• Japanese sansho pepper