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

Steps Cook Recipes Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region using 13 ingredients and 6 steps

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

You can cook Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region using 13 ingredients and 6 steps. Here is how you achieve that.

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

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

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 - Thank you and good luck