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

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

It is a miso-based nabe that uses vegetables, salmon or trout. 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. 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.

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

1. You need 400 grams of Raw salmon.
2. You need 1/3 of Daikon Radish.
3. You need 1/2 of Carrot.
4. Prepare 4 of Potatoes.
5. It's 1/4 of Chinese or napa cabbage.
6. Prepare 1/2 of Japanese leek.
7. You need 1 of packet Enoki mushrooms.
8. Prepare 1400 ml of Dashi stock.
9. It's of A.
10. Prepare 120 grams of Miso.
11. You need 2 tbsp of Sake.
12. Prepare 2 tbsp of Mirin.
13. Prepare 2 tsp of Sugar.

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. Anko nabe is a specialty hot pot from Ibaraki prefecture in the eastern Kanto region of Japan. In tecchiri nabe, a specialty of Yamaguchi prefecture, fugu is simmeredwith vegetables in a steaming Named after the Ishikari River in Hokkaido where salmon go to lay their eggs, this nabe features.

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

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..

Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region. Raw salmon•Daikon Radish•Carrot•Potatoes•Chinese or napa cabbage•Japanese leek•packet Enoki mushrooms•Dashi stock. 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. While nabe (Japanese hot pot) can be a very customizable dining experience when made on your own, this guide introduces the regional variations of Japanese hot pot, featuring local delicacies and prized ingredients.