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We hope you got insight from reading it, now let’s go back to ishikari nabe - salmon and vegetable specialty hot pot from hokkaido region recipe. To make ishikari nabe - salmon and vegetable specialty hot pot from hokkaido region you only need 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:
- Use 400 grams Raw salmon
- You need 1/3 Daikon Radish
- Provide 1/2 Carrot
- Use 4 Potatoes
- Use 1/4 Chinese or napa cabbage
- Provide 1/2 Japanese leek
- Use 1 packet Enoki mushrooms
- Provide 1400 ml Dashi stock
- Use A
- Prepare 120 grams Miso
- Prepare 2 tbsp Sake
- Get 2 tbsp Mirin
- You need 2 tsp Sugar
Steps 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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