Ishikari Nabe

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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.

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Steps

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Scale or skin the salmon , remove the ribs and belly lining , and use hone-nuki to pull out the bones.

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Cut the fillets into large bite-sized pieces.

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Marinate the ikura in a mix of water , shoyu , and sake.

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Steam the potatoes for about 30 minutes.

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Cut the potatoes into 1 inch thick slices , cabbage , naga-negi , and tofu into large bite-sized pieces.

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Cut the bottom end from the enoki mushrooms and divide into small sections if they are stuck together.

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Soak the kuzukiri in hot water until softened.

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Arrange salmon , vegetables , tofu , kuzukiri , and kamaboko on serving plates.

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Put ikura and butter in separate bowls with serving spoons.

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Combine the dashi and miso in your nabe pot , stir well to dissolve the miso.

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Heat over high heat.

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Taste and adjust the seasoning with shoyu , sake , and mirin.

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If you want to serve your nabe tableside , put the nabe pot on a portable burner and arrange the remaining ingredients around the pot.

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Each diner can put items they like in the pot',.

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Ingredients

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salmon fillet, salmon roe, napa cabbage, bok choy, leeks, enoki mushrooms, shiitake mushrooms, frozen corn kernels, potatoes, firm tofu, noodles, fish cakes, butter, dashi stock, red miso, white miso, shoyu, sake, mirin