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

Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, ishikari nabe - salmon and vegetable specialty hot pot from hokkaido region. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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To begin with this particular recipe, we have to prepare a few components. You can have ishikari nabe - salmon and vegetable specialty hot pot from hokkaido region using 13 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region:
  1. Take 400 grams Raw salmon
  2. Take 1/3 Daikon Radish
  3. Take 1/2 Carrot
  4. Make ready 4 Potatoes
  5. Prepare 1/4 Chinese or napa cabbage
  6. Prepare 1/2 Japanese leek
  7. Take 1 packet Enoki mushrooms
  8. Get 1400 ml Dashi stock
  9. Take A
  10. Make ready 120 grams Miso
  11. Make ready 2 tbsp Sake
  12. Make ready 2 tbsp Mirin
  13. Get 2 tsp Sugar
Instructions to make Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region:
  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.

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