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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

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We hope you got benefit from reading it, now let’s go back to ishikari nabe - salmon and vegetable specialty hot pot from hokkaido region recipe. To cook ishikari nabe - salmon and vegetable specialty hot pot from hokkaido region you only need 13 ingredients and 6 steps. Here is how you do that.

The ingredients needed to cook Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region:
  1. Use 400 grams Raw salmon
  2. You need 1/3 Daikon Radish
  3. You need 1/2 Carrot
  4. Use 4 Potatoes
  5. Get 1/4 Chinese or napa cabbage
  6. Prepare 1/2 Japanese leek
  7. You need 1 packet Enoki mushrooms
  8. You need 1400 ml Dashi stock
  9. Use A
  10. Provide 120 grams Miso
  11. Prepare 2 tbsp Sake
  12. Take 2 tbsp Mirin
  13. Get 2 tsp Sugar
Steps to make Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region:
  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.

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