Recipe: Delicious Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region

Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region. There are three hot pot dishes from Hokkaido listed and Ishiskari Nabe (石狩鍋) is the first one. I interpreted Ishikari Nabe as Salmon Hot Pot because salmon is the hero of this hot pot. But I need to call it Ishikari Nabe throughout the post as it sounds right for this dish. Ishikari Nabe is one of the local specialty dishes in Hokkaido. The name came from Ishikari River, which.

Great recipe for Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region.. . Along with salmon, produce for which Hokkaido is famous -- potatoes, onions and cabbage, and even butter as an option -- are added, making this dish unique. In autumn, salmon fishing is entering the peak of its season. You can cook Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region using 13 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region

1. Prepare 400 grams of Raw salmon.
2. Prepare 1/3 of Daikon Radish.
3. Prepare 1/2 of Carrot.
4. You need 4 of Potatoes.
5. Prepare 1/4 of Chinese or napa cabbage.
6. You need 1/2 of Japanese leek.
7. Prepare 1 of packet Enoki mushrooms.
8. You need 1400 ml of Dashi stock.
9. You need of A.
10. It's 120 grams of Miso.
11. You need 2 tbsp of Sake.
12. Prepare 2 tbsp of Mirin.
13. You need 2 tsp of Sugar.

With the delicious salmon, we will are making Ishikari Nabe, a local hot pot in Hokkaido. Enjoy the dish along with the savory salmon broth. Ishikari nabe is a local specialty of Hokkaido. The main ingredient in this hot pot is salmon, and the soup is flavored with miso.

Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region step by step

1. Cut the daikon radish, carrot into quarter-round slices. Cut the potatoes into bite-sized pieces..
2. Cut the salmon into bite-sized pieces, and blanch in boiling water. Separate the enoki mushrooms. Cut the Chinese cabbage into pieces, and cut the Japanese leek diagonally..
3. Add the hard part of the Chinese cabbage from Step 1 and dashi stock into a pot..
4. When the harder core of the cabbage from Step 3 becomes soft, add the remaining Chinese cabbage from Step 2, and simmer..
5. When the cabbage from Step 4 starts to become soft and wilted, dissolve in the miso, and add the "A" ingredients, then adjust the flavour..
6. When the Chinese cabbage has become quite soft and the soup thick, turn off the heat, and you're done..

This recipe adds milk for a more mild, creamy finish. Ishikari nabe is a local dish of Hokkaido, where salmon are caught in large quantities. Made with raw salmon as the main ingredient and miso as a base, it is originally the local fisherman's food. A soup made from kombu and miso is used to stew the salmon meat, ara (fish parts left after filleting), tofu, and vegetables. Ishikari is a Japanese version of a salmon soup served in a hot pot.