ISHIKARI NABE
Hokkaido is Japan's northernmost island. It's cool temperatures and wide open spaces have given it a reputation for great farm products, especially dairy, corn, and root crops like potatoes, onions, and carrots. It's bountiful seafood, like salmon and crab, are also famous throughout Japan. Ishikari nabe is a tasty hotpot that combines some of these famous products in a miso broth accented with melted butter.
Provided by Member 610488
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Scale or skin the salmon, remove the ribs and belly lining, and use hone-nuki to pull out the bones (you will find them along the center line and near the head end of the fish there are also pin bones in the thicker back side of the fillet). Cut the fillets into large bite-sized pieces.
- Marinate the ikura in a mix of water, shoyu, and sake (4 parts/1 part/1 part).
- Steam the potatoes for about 30 minutes. Cut the potatoes into 1 inch thick slices, cabbage, naga-negi, and tofu into large bite-sized pieces. Cut the bottom end from the enoki mushrooms and divide into small sections if they are stuck together.
- Soak the kuzukiri in hot water until softened.
- Arrange salmon, vegetables, tofu, kuzukiri, and kamaboko on serving plates. Put ikura and butter in separate bowls with serving spoons.
- Combine the dashi and miso in your nabe pot, stir well to dissolve the miso. Heat over high heat. Taste and adjust the seasoning with shoyu, sake, and mirin.
- If you want to serve your nabe tableside, put the nabe pot on a portable burner and arrange the remaining ingredients around the pot. Each diner can put items they like in the pot. When your food is cooked, put it in your bowl with some soup and top it with some butter and ikura.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #soups-stews #seafood #asian #japanese #diabetic #dinner-party #salmon #fish #stove-top #dietary #one-dish-meal #comfort-food #saltwater-fish #taste-mood #equipment #presentation #served-hot
You'll also love
siyam
[email protected]This ishikari nabe is so easy to make. I was able to have it on the table in under 30 minutes.
Camari Ahmoy
[email protected]This ishikari nabe is a great way to warm up on a cold winter day. It's also a very healthy and flavorful dish.
Jannat Sheikh
[email protected]I love the addition of the butter to the broth. It gives the ishikari nabe a really rich and creamy flavor.
Lalo Dall
[email protected]This ishikari nabe is a great way to use up leftover rice. I added some cooked rice to the broth and it was delicious.
Ch Kamal
[email protected]I'm not a fan of tofu, but I loved the tofu in this ishikari nabe. It was soft and flavorful.
Alhassan Walid
[email protected]This ishikari nabe is a great way to get your kids to eat their vegetables. My kids love the colorful vegetables and the flavorful broth.
David Arzumanyan
[email protected]I've made this ishikari nabe several times and it's always a hit. My family loves the flavorful broth and the variety of vegetables and seafood.
Farooq Hussain
[email protected]This ishikari nabe is the perfect comfort food. It's warm, hearty, and delicious.
Malik Basit
[email protected]I'm not a big fan of salmon, but I loved this ishikari nabe. The broth is so flavorful and the vegetables are cooked perfectly.
tsegab Zemene
[email protected]This ishikari nabe is a great way to use up leftover salmon. It's also a very healthy and flavorful dish.
Yaseen Dorfling
[email protected]I will definitely be making this ishikari nabe again. It's the perfect meal for a cold winter day.
Brilei Boo
[email protected]This is the best ishikari nabe I've ever had. The broth is rich and flavorful, and the vegetables and seafood are cooked to perfection.
Raja Qadeer Sadiq
[email protected]I love the addition of the sake and mirin to the broth. It gives the ishikari nabe a really unique flavor.
tauseef anwar
[email protected]This ishikari nabe is a bit time-consuming to make, but it's worth the effort. The broth is so flavorful and the vegetables and seafood are cooked perfectly.
steven brumwell
[email protected]I'm a vegetarian, so I substituted tofu for the salmon in this ishikari nabe. It was still delicious and I loved the texture of the tofu in the broth.
Sami Sf
[email protected]This ishikari nabe is a great way to use up leftover vegetables. I added some carrots, celery, and mushrooms that I had on hand and it turned out great.
Thando Handa
[email protected]I made this ishikari nabe for a party and it was a huge success. Everyone loved the unique flavor of the broth and the variety of vegetables and seafood.
Brandon Chiyando
[email protected]This ishikari nabe is the perfect comfort food for a cold winter day. The broth is rich and flavorful, and the vegetables and seafood are cooked to perfection.
Tim HOFSTETTER
[email protected]I've never had ishikari nabe before, but this recipe was easy to follow and the results were delicious. I especially liked the addition of the salmon and tofu.
Jhovan Rojo
[email protected]This ishikari nabe was a hit with my family! The broth was flavorful and the vegetables were cooked perfectly. I will definitely be making this again.