Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region.
Hey everyone, I hope you are having an incredible day today. Today, we're going to make a distinctive dish, ishikari nabe - salmon and vegetable specialty hot pot from hokkaido region. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region is one of the most favored of current trending foods in the world. It is simple, it's quick, it tastes yummy. It is enjoyed by millions every day. Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have ishikari nabe - salmon and vegetable specialty hot pot from hokkaido region using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region:
- {Get 400 grams of Raw salmon.
- {Prepare 1/3 of Daikon Radish.
- {Make ready 1/2 of Carrot.
- {Take 4 of Potatoes.
- {Make ready 1/4 of Chinese or napa cabbage.
- {Prepare 1/2 of Japanese leek.
- {Make ready 1 of packet Enoki mushrooms.
- {Make ready 1400 ml of Dashi stock.
- {Get of A.
- {Get 120 grams of Miso.
- {Get 2 tbsp of Sake.
- {Make ready 2 tbsp of Mirin.
- {Take 2 tsp of 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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