Ishikari Nabe - Salmon And Vegetable Specialty Hot Pot From Hokkaido Region

Hey everyone, it's Louise, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin 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.

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. Recipe by Okooko

Ingredients and spices that need to be Take to make Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region:

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

Instructions to make to make Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region

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.

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So that is going to wrap this up with this exceptional food Steps to Make Favorite Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region. Thanks so much for your time. I'm sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!