Ishikari Nabe (Salmon and Miso Hot Pot in Hokkaido)
https://cookingwithdog.com/recipe/ishikari-nabe/
Servings
2people
Cook Time
30minutes
Servings
2people
Cook Time
30minutes
Ingredients
Fish
  • 2 Salmon Fillets
  • Salt
Vegetables and Mushrooms
  • 1 Potatoit should hold its shape when cooked (ex. may queen)
  • 1-2 Cabbage Leafor napa cabbage leaves, cut into 5x5cm/2″x2” pieces
  • 6 cm Ear of Cornboiled
  • 4 stalks Shungiku Leavesedible chrysanthemum greens
  • 1 Long Green Onion (Naganegi)cut into 3cm/1.2” pieces
  • 2 Shiitake Mushrooms
  • 50 g Maitake Mushroomssubstitute: enoki and shimeji mushrooms, use 2 or 3 kinds of mushroom
  • 200 g Firm Tofuor soft silken tofu
Broth
Toppings
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
Instructions
  1. First, cut the salmon fillets into 3 pieces. If there are any bones, remove them with fish tweezers. Sprinkle on the salt and lightly rub it in. Then, flip it over and salt the other side as well.
    		 First, cut the salmon fillets into 3 pieces. If there are any bones, remove them with fish tweezers. Sprinkle on the salt and lightly rub it in. Then, flip it over and salt the other side as well.
  2. Place the salmon onto a mesh strainer and let it sit for about 15 minutes. This will help it to absorb the seasoning and also remove the unwanted smell.
    		 Place the salmon onto a mesh strainer and let it sit for about 15 minutes. This will help it to absorb the seasoning and also remove the unwanted smell.
  3. Pour hot water over the skin of the salmon. This will make it easy to remove the scales and also get rid of the fishy odor.
    		 Pour hot water over the skin of the salmon. This will make it easy to remove the scales and also get rid of the fishy odor.
  4. Rinse the fillets with water and scrub the scales off. Place the salmon onto a paper towel and remove the moisture.
    		 Rinse the fillets with water and scrub the scales off. Place the salmon onto a paper towel and remove the moisture.
  5. Let’s cut the vegetables. Cut the potato in half lengthwise. Then, cut each half into 3 pieces. We recommend a potato that holds its shape when cooked.
    		 Let’s cut the vegetables. Cut the potato in half lengthwise. Then, cut each half into 3 pieces. We recommend a potato that holds its shape when cooked.
  6. Next, tear the stalks of shungiku leaves into bite size pieces.
    		 Next, tear the stalks of shungiku leaves into bite size pieces.
  7. Cut the boiled ear of corn into 3cm (1.2") pieces. Then, cut each into half moons.
    		 Cut the boiled ear of corn into 3cm (1.2″) pieces. Then, cut each into half moons.
  8. Soak the dried kombu seaweed in water for about 30 minutes beforehand.
    		 Soak the dried kombu seaweed in water for about 30 minutes beforehand.
  9. Pour the dashi stock into a pot along with the kombu seaweed. Add the potato. And turn on the burner.
    		 Pour the dashi stock into a pot along with the kombu seaweed. Add the potato. And turn on the burner.
  10. Heat the pot on low heat for about 10 minutes without boiling. This will slowly bring out the savory flavor of the seaweed.
    		 Heat the pot on low heat for about 10 minutes without boiling. This will slowly bring out the savory flavor of the seaweed.
  11. Turn the heat to high and bring it to a boil. Place the salmon into the pot. The pink pigment of salmon is very rich in antioxidants, which will help keep you look younger.
    		 Turn the heat to high and bring it to a boil. Place the salmon into the pot. The pink pigment of salmon is very rich in antioxidants, which will help keep you look younger.
  12. Pour in the sake. Bring it to a boil again and remove the foam.
    		 Pour in the sake. Bring it to a boil again and remove the foam.
  13. Leave the pot slightly uncovered and gently simmer the broth for about 5 minutes. This will create a delicious salmon broth and also partially cook the potato.
    		 Leave the pot slightly uncovered and gently simmer the broth for about 5 minutes. This will create a delicious salmon broth and also partially cook the potato.
  14. Dissolve the miso in the broth. Using a mesh strainer will help dissolve the lumps of miso in the soup.
    		 Dissolve the miso in the broth. Using a mesh strainer will help dissolve the lumps of miso in the soup.
  15. Turn off the burner and now the broth is ready.
    		 Turn off the burner and now the broth is ready.
  16. Let’s make the Ishikari Nabe. Arrange the vegetables in a pot beforehand. (cabbage, shiitake, long green onion, ear of corn, shungiku and tofu)
    		 Let’s make the Ishikari Nabe. Arrange the vegetables in a pot beforehand. (cabbage, shiitake, long green onion, ear of corn, shungiku and tofu)
  17. Arrange the salmon and the potato along with the vegetables in the pot. And ladle in the broth.
    		 Arrange the salmon and the potato along with the vegetables in the pot. And ladle in the broth.
  18. Heat the pot on medium heat. When the vegetables are cooked, the Ishikari Nabe is ready.
    		 Heat the pot on medium heat. When the vegetables are cooked, the Ishikari Nabe is ready.
  19. Ladle the ingredients into a bowl along with the delicious miso broth.
    		 Ladle the ingredients into a bowl along with the delicious miso broth.
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.