Hokkaido Salmon Hot Pot Ishikari Nabe Food

"ISHIKARI" SALMON HOT POT

Steps:

• 1 Cut the salmon at an angle (sogi-giri) into bite-size pieces. Season with 1/2 tsp of salt and a pinch of black pepper.
• 2 Cut the cabbage into large pieces. Wash the potatoes. Wrap the unpeeled potatoes in plastic wrap and heat in a microwave (600 W) for about 8 minutes until tender. Peel and cut into bite-size pieces. Cut the onion into wedges.
• 3 Pour 600 ml of water into a donabe clay pot. Add the soup stock, onions and cabbage, then cover and place over heat. When it comes to a boil, add the potatoes and salmon, then cover and simmer briefly.
• 4 Heat the milk in a microwave (600 W) for 5-6 minutes. Dissolve 3 tbsp of miso with some of the heated milk, then add it to the pot along with the rest of the milk. Top with butter and black pepper to taste.

ISHIKARI NABE

Steps:

• Scale or skin the salmon, remove the ribs and belly lining, and use hone-nuki to pull out the bones (you will find them along the center line and near the head end of the fish there are also pin bones in the thicker back side of the fillet). Cut the fillets into large bite-sized pieces.
• Marinate the ikura in a mix of water, shoyu, and sake (4 parts/1 part/1 part).
• Steam the potatoes for about 30 minutes. Cut the potatoes into 1 inch thick slices, cabbage, naga-negi, and tofu into large bite-sized pieces. Cut the bottom end from the enoki mushrooms and divide into small sections if they are stuck together.
• Soak the kuzukiri in hot water until softened.
• Arrange salmon, vegetables, tofu, kuzukiri, and kamaboko on serving plates. Put ikura and butter in separate bowls with serving spoons.
• Combine the dashi and miso in your nabe pot, stir well to dissolve the miso. Heat over high heat. Taste and adjust the seasoning with shoyu, sake, and mirin.
• If you want to serve your nabe tableside, put the nabe pot on a portable burner and arrange the remaining ingredients around the pot. Each diner can put items they like in the pot. When your food is cooked, put it in your bowl with some soup and top it with some butter and ikura.