Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region.
Hey everyone, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, 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 bit unique. This is gonna smell and look delicious.
Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region is one of the most well liked of recent trending meals in the world. It is simple, it's fast, it tastes delicious. It is enjoyed by millions every day. They're nice and they look fantastic. Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region is something which I've loved my entire life.
To get started with this recipe, we must first 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 cook it.
The ingredients needed to make Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region:
- {Prepare 400 grams of Raw salmon.
- {Get 1/3 of Daikon Radish.
- {Make ready 1/2 of Carrot.
- {Prepare 4 of Potatoes.
- {Make ready 1/4 of Chinese or napa cabbage.
- {Get 1/2 of Japanese leek.
- {Take 1 of packet Enoki mushrooms.
- {Take 1400 ml of Dashi stock.
- {Make ready of A.
- {Prepare 120 grams of Miso.
- {Make ready 2 tbsp of Sake.
- {Make ready 2 tbsp of Mirin.
- {Get 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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