Hello everybody, I hope you’re having an amazing day today. 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 food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
I interpreted Ishikari Nabe as Salmon Hot Pot because salmon is the hero of this hot pot. Ishikari Nabe is one of the local specialty dishes in Hokkaido. The name came from Ishikari River, which Variations to the hot pot ingredients.
Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region is something that I’ve loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. 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 that.
The ingredients needed to make Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region:
- Make ready 400 grams Raw salmon
- Take 1/3 Daikon Radish
- Prepare 1/2 Carrot
- Prepare 4 Potatoes
- Prepare 1/4 Chinese or napa cabbage
- Prepare 1/2 Japanese leek
- Take 1 packet Enoki mushrooms
- Get 1400 ml Dashi stock
- Prepare A
- Take 120 grams Miso
- Take 2 tbsp Sake
- Take 2 tbsp Mirin
- Make ready 2 tsp Sugar
Kindaitei, a nabe specialty restaurant located in Ishikari City that opened over a century ago, is said to have created this tasty Japanese dish. Ishikari nabe is a local specialty of Hokkaido. The main ingredient in this hot pot is salmon, and the soup is flavored with miso. This recipe adds milk for a more mild, creamy finish.
Instructions to make Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region:
- Cut the daikon radish, carrot into quarter-round slices. Cut the potatoes into bite-sized pieces.
- 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.
- Add the hard part of the Chinese cabbage from Step 1 and dashi stock into a pot.
- When the harder core of the cabbage from Step 3 becomes soft, add the remaining Chinese cabbage from Step 2, and simmer.
- 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.
- When the Chinese cabbage has become quite soft and the soup thick, turn off the heat, and you're done.
This is a hot pot dish with plenty of local specialities including salmon, cabbage and onions. The miso-based soup is rich and the faint scent of sansho pepper provides an exquisite flavor. Local specialities such as salmon and vegetables are put together in a pot. Ishikari nabe is a tasty hotpot that combines some of these famous products in a miso broth Hokkaido is Japan's northernmost island. It's cool temperatures and wide open spaces have given it It's bountiful seafood, like salmon and crab, are also famous throughout Japan.
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