Ishikari Nabe Recette

Experience the culinary heart of Hokkaido with this Ishikari Nabe recipe! This comforting Japanese hot pot combines the freshest salmon and crab with locally grown potatoes, corn, and vibrant vegetables, all simmered in a rich miso broth infused with the delightful richness of melted butter. A symphony of flavors and textures, perfect for a cozy night in or a special gathering. This recipe showcases Hokkaido's renowned farm-fresh produce and abundant seafood, bringing the tastes of Japan's northern island to your table.

Préparation 25 min
Cuisson 45 min
Calories 511.4 kcal
Protéines 90g
Note Soyez le premier
Ishikari Nabe 48

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Équipe éditoriale cuisine de Forktionary

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Ishikari Nabe

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Comment préparer Ishikari Nabe

  1. **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.
  2. **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.
  3. **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.
  4. **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.
  5. **Prepare the Enoki Mushrooms:** Cut off the bottom end of 1 package (3 oz) enoki mushrooms and separate any clusters gently.
  6. **Soak Kuzukiri (optional):** If using kuzukiri (arrowroot starch noodles), soak 4 oz in hot water until softened (about 5 minutes).
  7. **Assemble the Ingredients:** Arrange the prepared salmon, potatoes, cabbage, naga-negi, tofu, enoki mushrooms, and kuzukiri (if using) on serving plates.
  8. **Prepare the Garnish:** Place 1/4 cup ikura and 2 tbsp butter in separate small bowls with serving spoons.
  9. **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.
  10. **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.
  11. **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

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Seafood Salmon Recipes Asian Japanese Healthy Gluten Free Fall Recipes One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

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

Questions fréquentes

Combien de temps faut-il pour préparer Ishikari Nabe ?

Ishikari Nabe prend environ 70 minutes du début à la fin — environ 25 minutes de préparation et 45 minutes de cuisson.

Combien de calories contient Ishikari Nabe ?

Ishikari Nabe contient environ 511.4 calories par portion, avec environ 90 g de protéines, 19 g de glucides et 19 g de lipides.

De quels ingrédients ai-je besoin pour Ishikari Nabe ?

Les principaux ingrédients de Ishikari Nabe sont Salmon Fillet, Salmon Roe, Napa Cabbage, Bok Choy, Leeks, Enoki Mushrooms. Consultez la liste complète avec les quantités ci-dessus.

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