Zutaten für Ishikari Nabe
- Salmon Fillet
- Salmon Roe
- Napa Cabbage
- Bok Choy
- Leeks
- 1 package (3 oz) enoki mushrooms
- Shiitake Mushrooms
- Frozen Corn Kernels
- 2 large potatoes (about 1 lb)
- Firm Tofu
- Noodles
- Fish Cakes
- 2 tbsp butter
- Dashi Stock
- Red Miso
- White Miso
- 1 tbsp soy sauce (shoyu)
- 1 tbsp sake
- 1 tsp mirin (sweet rice wine)
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Zubereitung von Ishikari Nabe
- **Prepare the Salmon:** Scale and skin a 1 lb salmon fillet. Remove ribs and belly lining. Use bone tweezers (hone-nuki) to carefully remove any remaining bones. Cut into 2-inch pieces.
- **Marinate the Ikura (Salmon Roe):** Gently toss 1/2 cup ikura with 2 tbsp water, 1 tbsp soy sauce (shoyu), and 1 tbsp sake. Set aside.
- **Steam the Potatoes:** Peel and cube 2 large potatoes (about 1 lb). Steam until tender, about 20-25 minutes. Cut into 1-inch thick slices once cooled slightly.
- **Prep the Vegetables:** Cut 1 small head of cabbage into bite-sized pieces. Thinly slice 2 naga-negi (Japanese long onions) or substitute with 2 scallions. Cut 1 block (14 oz) firm tofu into 1-inch cubes.
- **Prepare the Enoki Mushrooms:** Cut off the bottom end of 1 package (3 oz) enoki mushrooms and separate any clusters gently.
- **Soak Kuzukiri (optional):** If using kuzukiri (arrowroot starch noodles), soak 4 oz in hot water until softened (about 5 minutes).
- **Assemble the Ingredients:** Arrange the prepared salmon, potatoes, cabbage, naga-negi, tofu, enoki mushrooms, and kuzukiri (if using) on serving plates.
- **Prepare the Garnish:** Place 1/4 cup ikura and 2 tbsp butter in separate small bowls with serving spoons.
- **Make the Broth:** In your nabe pot, combine 4 cups dashi (fish stock) and 4 tbsp miso paste. Whisk until the miso is completely dissolved.
- **Simmer the Broth:** Bring the broth to a simmer over medium-high heat. Taste and adjust seasoning with 1 tbsp soy sauce (shoyu), 1 tbsp sake, and 1 tsp mirin (sweet rice wine), if desired.
- **Serve and Enjoy:** (Tableside option) Place the nabe pot on a portable burner and arrange the prepared ingredients around it. Allow each diner to add their chosen ingredients to the simmering broth. Cook until heated through. Serve in individual bowls, topped with butter and ikura.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
23g
Fat
12g
Carbs
19g
