Ishikari Nabe Food

ISHIKARI NABE (SALMON AND MISO HOT POT IN HOKKAIDO)

Steps:

• 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.
• 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.
• 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.
• Rinse the fillets with water and scrub the scales off. Place the salmon onto a paper towel and remove the moisture.
• 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.
• Next, tear the stalks of shungiku leaves into bite size pieces.
• Cut the boiled ear of corn into 3cm (1.2") pieces. Then, cut each into half moons.
• Soak the dried kombu seaweed in water for about 30 minutes beforehand.
• Pour the dashi stock into a pot along with the kombu seaweed. Add the potato. And turn on the burner.
• Heat the pot on low heat for about 10 minutes without boiling. This will slowly bring out the savory flavor of the seaweed.
• 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.
• Pour in the sake. Bring it to a boil again and remove the foam.
• 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.
• Dissolve the miso in the broth. Using a mesh strainer will help dissolve the lumps of miso in the soup.
• Turn off the burner and now the broth is ready.
• Let's make the Ishikari Nabe. Arrange the vegetables in a pot beforehand. (cabbage, shiitake, long green onion, ear of corn, shungiku and tofu)
• Arrange the salmon and the potato along with the vegetables in the pot. And ladle in the broth.
• Heat the pot on medium heat. When the vegetables are cooked, the Ishikari Nabe is ready.
• Ladle the ingredients into a bowl along with the delicious miso broth.

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.

"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.

HOKKAIDO SALMON HOT POT (ISHIKARI NABE)

Steps:

• Gather all the ingredients.