In autumn, salmon fishing is entering the peak of its season. 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.
Cook Time | 30 minutes |
Time for letting salmon absorb salt and soaking kombu in water is not included in cook time. |
Servings |
people
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Translator | Get Francis Mug |
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Ingredients
Fish
2 Salmon Fillets Salt
Vegetables and Mushrooms
1 Potato it should hold its shape when cooked (ex. may queen) 1-2 Cabbage Leaf or napa cabbage leaves, cut into 5x5cm/2"x2” pieces 6 cm Ear of Corn boiled 4 stalks Shungiku Leaves edible chrysanthemum greens 1 Long Green Onion (Naganegi) cut into 3cm/1.2” pieces 2 Shiitake Mushrooms 50 g Maitake Mushrooms substitute: enoki and shimeji mushrooms, use 2 or 3 kinds of mushroom 200 g Firm Tofu or soft silken tofu
Broth
600 ml Water 10 g Dashi Kombu Seaweed 2 1/2 tbsp Miso 2 tbsp Sake
Toppings
Butter optional Shichimi Chili Pepper optional
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
Recipe Notes
This healthy and balanced hot pot has a variety of local ingredients in Hokkaido.
You can also top with a slice of butter or sprinkle on shichimi, seven flavor chili powder to taste.
You may also add udon noodles or rice to the remaining broth and enjoy the last drop of delicious soup.
When to remove kobmu? Thank you.
The kombu seaweed is left in a small pot.? We use it as an ingredient for Oden and Nimono (simmered dishes), or cut it into thin strips to make Tsukudani and place it in Onigiri.
Hope we can introduce a recipe with used kombu after making dashi stock someday. Thank you for your question!?
I had a go at this for dinner. Omitted the potatoes and used salmon belly instead of fillet. It’s sooo delicious! Just like something from a Japanese restaurant. Definitely a keeper.
So glad to hear you enjoyed this delicious specialty dish in Hokkaido!🐟🍲😍 Thank you for trying it out❣️