Ishikari Nabe, a hearty and flavorful Japanese hot pot, is a culinary delight perfect for chilly evenings. Originating from Hokkaido, the northernmost island of Japan, this savory stew showcases the region's bounty of fresh salmon, complemented by a rich miso broth infused with the subtle sweetness of daikon radish and the earthy aroma of konnyaku (konjac). The creamy texture of the salmon, combined with the contrasting textures of the vegetables, creates a symphony of flavors and mouthfeel that is both comforting and deeply satisfying. This comforting dish is surprisingly simple to prepare, boasting readily available ingredients.
Beyond its delicious taste, Ishikari Nabe offers a healthy and balanced meal, packed with protein and essential nutrients. The miso broth provides probiotics, further enhancing its health benefits. Ready to experience the warmth and deliciousness of this Hokkaido specialty? Let's dive into the easy step-by-step instructions to create your own perfect Ishikari Nabe.
Tools Needed
Ingredients
- Kombu (kelp): 1 sheet
- Water: 1 liter
- Soy sauce: 2 tablespoons
- Sake (clear, dry): 2 tablespoons
- Mirin (sweet cooking sake): 2 tablespoons
- Sugar: 1 tablespoon
- Shiro miso (white miso): 2 tablespoons
- Napa cabbage: 3 leaves
- Shiitake mushrooms: null
- Shimeji mushrooms (Beech mushrooms): null
- Sweet pea shoots (or chrysanthemum greens): null
- Firm tofu: 125 grams (1/3 block)
- Leek: 1
- Salmon fillet: approx. 500 grams
- Butter: 1 cm x 2 cm x 2 cm knob
Step-by-Step Instructions
Step 1. Prepare the Kombu Dashi and Flavorful Broth
- Add one sheet of kombu to a pot with 1 liter of water. Bring to a boil.
- Remove the kombu from the pot as soon as it boils.
- Add soy sauce, sake, mirin, sugar, and white miso to the broth. Stir well.
Step 2. Add Vegetables and Tofu
- Cut napa cabbage into 2-cm segments and add to the pot.
- Add shiitake and shimeji mushrooms.
- Add sweet pea shoots (or chrysanthemum greens).
- Slice tofu into 1-cm slices and add to the pot.
- Slice leek thinly, cleaning thoroughly, and add to the pot.
- Cook the vegetables until tender (about 5-10 minutes).
Step 3. Cook the Salmon
- Add sliced salmon fillet and a knob of butter to the pot.
- Cook until the salmon is done and the butter is melted.
Step 4. Serve
- Serve immediately.
Read more: Authentic Japanese Beef Sukiyaki Recipe - Easy & Delicious Hot Pot
Tips
- You can substitute vegetables based on your preference and availability.
- If you can't find mirin, add 2 more tablespoons of regular sake.
- Akamiso (red miso) can be used for a more robust flavor instead of shiro miso.
- The amount of salmon can be adjusted to your liking.
Nutrition
- N/A
FAQs
1. Can I substitute the salmon in Ishikari Nabe?
Yes! Other firm white fish like cod or halibut work well. Even tofu can be added for a vegetarian option.
2. What type of miso paste is best for Ishikari Nabe?
A blend of red and white miso paste is traditionally used, but you can use either one depending on your preference for a stronger or milder flavor.
3. Can I make Ishikari Nabe ahead of time?
It's best enjoyed fresh, but you can prepare the broth and vegetables in advance. Add the salmon just before serving to prevent overcooking.
Enjoy the warmth and satisfying flavors of your homemade Ishikari Nabe. This simple yet elegant dish is perfect for a cozy night in, or a special occasion shared with loved ones. Now that you’ve mastered this recipe, feel free to experiment with different vegetables and seasonings to create your own unique variation!