Ishikari Nabe
Hokkaido-style salmon and vegetable hotpot with miso broth
Ingredients
Instructions
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Prepare the brothIn a large pot or donabe (Japanese clay pot), combine the dashi stock, miso paste, sake, mirin, and soy sauce. Whisk until the miso is completely dissolved and bring to a simmer over medium heat.
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Add vegetablesAdd the daikon, potato, and carrots to the simmering broth. Cover and cook for about 10 minutes, until vegetables begin to soften but still retain some firmness.
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Layer remaining ingredientsAdd the tofu, leek, and napa cabbage to the pot. Arrange the salmon pieces on top, making sure they're partially submerged in the broth. Cover and simmer for 5 minutes.
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Add mushroomsAdd the enoki mushrooms, distributing them evenly around the pot. Cover and continue to simmer for another 5-7 minutes, until the salmon is cooked through and flakes easily with a fork.
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Serve the hotpotRemove from heat and garnish with sliced green onions. Serve hot directly from the pot, allowing guests to help themselves. Traditionally, this dish is enjoyed communally, with diners taking portions from the shared pot.
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Replenish as neededAs ingredients are consumed, add more broth if needed and continue to cook remaining ingredients. For a complete meal, cooked rice can be served on the side.
Nutritional Information
385
Calories
per serving
32
Protein
g per serving
25
Carbohydrates
g per serving
18
Total Fat
g per serving
3.5
Saturated Fat
g per serving
5
Fiber
g per serving
8
Sugar
g per serving
980
Sodium
mg per serving
22
Vitamin C
% daily value
15
Iron
% daily value
Ishikari Nabe is Also Known As
Ishikari-nabe, Salmon Miso Hotpot, 石狩鍋 or Ishikari Hot Pot
