Step-by-Step Guide to Make Speedy Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region
Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Recipe of Ultimate 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 little bit tasty. This is gonna smell and look delicious.
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As for the number of servings that can be served to make Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to first 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.
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. Recipe by Okooko
Ingredients and spices that need to be Take to make Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region:
- 400 grams Raw salmon
- 1/3 Daikon Radish
- 1/2 Carrot
- 4 Potatoes
- 1/4 Chinese or napa cabbage
- 1/2 Japanese leek
- 1 packet Enoki mushrooms
- 1400 ml Dashi stock
- A
- 120 grams Miso
- 2 tbsp Sake
- 2 tbsp Mirin
- 2 tsp Sugar
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.
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