Ishikari Nabe Recipe

Name: Ishikari Nabe
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: Serves 1 or more
Ingredients: 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)

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.

Prep Time 25 mins

Cook Time 45 mins

Calories 511.4 kcal

Protein 90g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.