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Hokkaido Salmon Hot Pot (Ishikari-nabe) - Recipe Video

A simple and easy to understand recipe video shows how to make Hokkaido Salmon Hot Pot (Ishikari-nabe).
This is an introduction to Ishikari-nabe, a local dish in Hokkaido. The umami flavor of the sake and the sweetness of the vegetables melt into the miso-based soup and will appetize you. The black pepper sprinkled at the finishing adds an accent to the flavor. Please add your favorite vegetables to enjoy the hot pot.
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Cook time

30 minutes

Ingredients
2 servings

  • Sake
    2 slice(s)
  • Chinese cabbage (Hakusai)
    1/8
  • Garland chrysanthemum (Crown daisy)
    100 g
  • Shiitake mushroom
    2
  • Firm tofu
    150 g
  • Soup
  • Water
    800 ml
  • Miso
    50 g
  • Cooking sake
    2 tbsp
  • Japanese sweet cooking wine (Mirin)
    2 tbsp
  • Japanese style granulated soup stock
    1 tbsp
  • Salted butter
    20 g
  • Black pepper
    as needed

How to make

  1. 1. Shave cut the white part of the Chinese cabbage (hakusai) and cut the leaves into 2-inch width pieces. Cut the garland chrysanthemum (crown daisy) into 2-inch width pieces. Cut the stem of shiitake mushrooms, and make a cross cut on its surface. Cut firm tofu into 4 equal pieces.
  2. 2. Cut sake into 4 equal pieces.
  3. 3. Add the soup ingredients to a Japanese clay pot and heat it over medium heat. When it comes to a boil, add Step 2, cover with a lid, and simmer for about 3 minutes.
  4. 4. When sake is cooked through, add Step 1 and cook it over medium until it wilts.
  5. 5. Add salted butter, sprinkle black pepper and it is ready to serve.

Tips for cooking

You can substitute salted sake for sake, but please adjust the amount of miso. Please adjust the seasoning to your liking.

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