Ishikari Nabe Recipe (Salmon and Miso Hot Pot in Hokkaido)

Name: Ishikari Nabe Recipe (Salmon and Miso Hot Pot in Hokkaido)
Ingredients: 2 Salmon Fillet; Salt; 1 Potato (it should hold its shape when cooked (ex. may queen)); 1-2 Cabbage Leaf (or napa cabbage leaves, cut into 5x5cm/2"x2” pieces); 6 cm Ear of Corn (boiled); 4 stalks Shungiku Leaves (edible chrysanthemum greens); 1 Long Green Onion (Naganegi) (cut into 3cm/1.2” pieces); 2 Shiitake Mushroom; 50 g Maitake Mushrooms (substitute: enoki and shimeji mushrooms, use 2 or 3 kinds of mushroom); 200 g Firm Tofu (or soft silken tofu); 600 ml Water; 10 g Dashi Kombu Seaweed; 2 1/2 tbsp Miso; 2 tbsp Sake; Butter (optional); Shichimi Chili Pepper (optional)

cookingwithdog.com

In autumn, salmon fishing is entering the peak of its season. With the delicious salmon, we will are making Ishikari Nabe, a local hot pot in Hokkaido. Enjoy the dish along with the savory salmon...

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Ingredients

2 Salmon Fillet
Salt
1 Potato (it should hold its shape when cooked (ex. may queen))
1-2 Cabbage Leaf (or napa cabbage leaves, cut into 5x5cm/2"x2” pieces)
6 cm Ear of Corn (boiled)
4 stalks Shungiku Leaves (edible chrysanthemum greens)
1 Long Green Onion (Naganegi) (cut into 3cm/1.2” pieces)
2 Shiitake Mushroom
50 g Maitake Mushrooms (substitute: enoki and shimeji mushrooms, use 2 or 3 kinds of mushroom)
200 g Firm Tofu (or soft silken tofu)
600 ml Water
10 g Dashi Kombu Seaweed
2 1/2 tbsp Miso
2 tbsp Sake
Butter (optional)
Shichimi Chili Pepper (optional)