"ISHIKARI" SALMON HOT POT
Ishikari nabe is a local specialty of Hokkaido. The main ingredient in this hot pot is salmon, and the soup is flavored with miso. This recipe adds milk for a more mild, creamy finish.
Provided by Sawako Horie
Time 20m
Yield Serves 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 370 kcal
HOKKAIDO SALMON HOT POT (ISHIKARI NABE)
With salmon, potatoes, and corn cooked in a savory miso-based broth, this Salmon Hot Pot (Ishikari Nabe) is a popular nabe dish from Hokkaido.
Provided by Namiko Chen
Categories Main Course
Time 35m
Number Of Ingredients 21
Steps:
- Gather all the ingredients.
Nutrition Facts : Calories 417 kcal, Carbohydrate 48 g, Protein 28 g, Fat 12 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 39 mg, Sodium 599 mg, Fiber 11 g, Sugar 14 g, UnsaturatedFat 8 g, ServingSize 1 serving
ISHIKARI NABE
Hokkaido is Japan's northernmost island. It's cool temperatures and wide open spaces have given it a reputation for great farm products, especially dairy, corn, and root crops like potatoes, onions, and carrots. It's bountiful seafood, like salmon and crab, are also famous throughout Japan. Ishikari nabe is a tasty hotpot that combines some of these famous products in a miso broth accented with melted butter.
Provided by Member 610488
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 19
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.
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