Simple Way to Make Ultimate Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region

Hello everybody, it's Jim, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Simple Way to Prepare Quick Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region using 13 ingredients and 6 steps. Here is how you cook it.

. . Recipe by Okooko

Ingredients and spices that need to be Get to make Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region:

1. 400 grams Raw salmon
2. 1/3 Daikon Radish
3. 1/2 Carrot
4. 4 Potatoes
5. 1/4 Chinese or napa cabbage
6. 1/2 Japanese leek
7. 1 packet Enoki mushrooms
8. 1400 ml Dashi stock
9. A
10. 120 grams Miso
11. 2 tbsp Sake
12. 2 tbsp Mirin
13. 2 tsp Sugar

Instructions to make to make Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region

1. Cut the daikon radish, carrot into quarter-round slices. Cut the potatoes into bite-sized pieces.
2. Cut the salmon into bite-sized pieces, and blanch in boiling water. Separate the enoki mushrooms. Cut the Chinese cabbage into pieces, and cut the Japanese leek diagonally.
3. Add the hard part of the Chinese cabbage from Step 1 and dashi stock into a pot.
4. When the harder core of the cabbage from Step 3 becomes soft, add the remaining Chinese cabbage from Step 2, and simmer.
5. When the cabbage from Step 4 starts to become soft and wilted, dissolve in the miso, and add the "A" ingredients, then adjust the flavour.
6. When the Chinese cabbage has become quite soft and the soup thick, turn off the heat, and you're done.

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So that's going to wrap this up for this special food Steps to Make Super Quick Homemade Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region. Thank you very much for reading. I'm sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!