Salmon Nabe Food
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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THE COMPLETE GUIDE TO NABE (HOT POT), A STAPLE JAPANESE …
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- What is Nabe? "Nabe" refers to a dish in which several ingredients are stewed together in a pot and served as is, without transferring them onto a plate.
- Oden. This dish is such a classic, to the point where you'll see it simmered in dashi (broth) by the cash register at any Japanese convenience store in the winter.
- Yose Nabe. Yose nabe is one of the most popular nabe dishes you can make at home. Fill the pot with dashi, add your favorite seasonings, and stew all the ingredients you like.
- Sukiyaki. Sukiyaki is made by stewing together beef and vegetables in a soup called "warishita," made by mixing soy sauce, sugar, and sake. You then dip the ingredients into a raw egg mixture before eating it.
- Chanko Nabe. Chanko nabe is a hot pot delicacy prepared and eaten by sumo wrestlers. The seasonings are added to the dashi itself, and ingredients like meat, fish, and vegetables are stewed together in large quantities.
- Soy Milk Nabe. This has become quite popular among young people lately. Beef, fish, and vegetables are stewed in a creamy soup that combines soy milk (tonyu) and dashi.
- Chicken Mizutaki. Chicken mizutaki is nothing but chicken boiled in water. To enhance the chicken flavor, it's generally made with bone-in chicken wing tips and rough cuts of thigh meat.
- Motsu Nabe. Motsu nabe is basically a stew of beef or pork motsu (offal). Believed to originate from Fukuoka, the unique texture and strong flavor of offal made it popular all over the country.
- Ishikari Nabe. Ishikari nabe is a local dish of Hokkaido, where salmon are caught in large quantities. Made with raw salmon as the main ingredient and miso as a base, it is originally the local fisherman's food.
- Fugu Nabe. The main ingredient of fugu nabe is, of course, fugu (pufferfish), renowned as a high-grade fish with a simple and delicate flavor. Handling and cutting fugu requires a certification, so it's not something you get to eat at home and can be found only in specialized restaurants.
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