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 is 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. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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 every day. It is easy, it is fast, it tastes delicious. They’re fine and they look wonderful. 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 cook 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:
  1. Take 400 grams Raw salmon
  2. Get 1/3 Daikon Radish
  3. Take 1/2 Carrot
  4. Take 4 Potatoes
  5. Make ready 1/4 Chinese or napa cabbage
  6. Take 1/2 Japanese leek
  7. Take 1 packet Enoki mushrooms
  8. Make ready 1400 ml Dashi stock
  9. Take A
  10. Prepare 120 grams Miso
  11. Prepare 2 tbsp Sake
  12. Get 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.

So that is going to wrap it up with this special food ishikari nabe - salmon and vegetable specialty hot pot from hokkaido region recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!