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

Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, ishikari nabe - salmon and vegetable specialty hot pot from hokkaido region. One of my favorites. This time, I am going to make it a bit unique. 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 meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region is something which I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have 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. Get 400 grams Raw salmon
  2. Make ready 1/3 Daikon Radish
  3. Make ready 1/2 Carrot
  4. Make ready 4 Potatoes
  5. Get 1/4 Chinese or napa cabbage
  6. Prepare 1/2 Japanese leek
  7. Take 1 packet Enoki mushrooms
  8. Prepare 1400 ml Dashi stock
  9. Get A
  10. Take 120 grams Miso
  11. Take 2 tbsp Sake
  12. Make ready 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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