The Best Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region Recipe - Easiest Way to Prepare Perfect Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region

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

You can also top with a So glad to hear you enjoyed this delicious specialty dish in Hokkaido!🐟🍲. Ishikari nabe (Japanese hot pot) is a local cuisine that represents Hokkaido. It is a miso-based nabe that uses vegetables, salmon or trout. 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. The Best Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region Recipe - Easiest Way to Prepare Perfect Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region

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

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

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. 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.

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..

Early nabe included only fish and vegetables due to Japan's traditional Buddhist culture, which Anko nabe is a specialty hot pot from Ibaraki prefecture in the eastern Kanto region of Japan. Named after the Ishikari River in Hokkaido where salmon go to lay their eggs, this nabe features salmon as. Ishikari Nabe Recipe (Salmon and Miso Hot Pot in Hokkaido) In autumn, salmon fishing is entering the peak of its season. · Easy and quick pickled carrots and daikon recipe. These pickled vegetables are very versatile and best accompany any meaty main dishes.