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Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region

Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region

This hot pot is full of vegetables and it warms up your body to the core.
I'm introducing the hot pot from my hometown, Hokkaido, this time.

Ingredients: 4 servings

Raw salmon
400 g
Daikon Radish
1/3
Carrot
1/2
Potatoes
4
Chinese or napa cabbage
1/4
Japanese leek
1/2
Enoki mushrooms
1 packet
Dashi stock
1400 ml
A
Miso
120 g
Sake
2 tablespoons
Mirin
2 tablespoons
Sugar
2 teaspoons

Steps

1. Cut the daikon radish, carrot into quarter-round slices. Cut the potatoes into bite-sized pieces.
2. Cut the salmon into bite-sized pieces, and blanch in boiling water. Separate the enoki mushrooms. Cut the Chinese cabbage into pieces, and cut the Japanese leek diagonally.
3. Add the hard part of the Chinese cabbage from Step 1 and dashi stock into a pot.
4. When the harder core of the cabbage from Step 3 becomes soft, add the remaining Chinese cabbage from Step 2, and simmer.
5. When the cabbage from Step 4 starts to become soft and wilted, dissolve in the miso, and add the "A" ingredients, then adjust the flavour.
6. When the Chinese cabbage has become quite soft and the soup thick, turn off the heat, and you're done.

Story Behind this Recipe

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