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

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, ishikari nabe - salmon and vegetable specialty hot pot from hokkaido region. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook ishikari nabe - salmon and vegetable specialty hot pot from hokkaido region using 13 ingredients and 6 steps. Here is how you cook it.

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