Hokkaido Salmon Hot Pot (Ishikari Nabe)

With salmon, potatoes, and corn cooked in a savory miso-based broth, this Salmon

Hot Pot (Ishikari Nabe) is a popular nabe dish from Hokkaido.

Hokkaido Salmon Hot Pot (Ishikari Nabe)

INGREDIENTS

For Soup Broth

• ▢4 cups water
• ▢1 piece kombu (dried kelp) (8 g; 2 inches x 5 inches, 5 cm x 13 cm)
• ▢¼ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt) (to taste)

For Hot Pot Ingredients

• ▢½-¾ lb salmon (I used ½ lb here, but feel free to add more)
• ▢¼ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt) (for salmon)
• ▢2 Yukon Gold potatoes (13 oz, 400 g; Yukon Gold potatoes are firmer and retain their shape after cooking; Russet potatoes may dissolve into the broth)
• ▢½ lb daikon radish (2 inches, 5 cm)
• ▢½ onion (¼ lb, 113 g)
• ▢1 ear of corn (6 oz, 170 g)
• ▢½ cabbage (15 oz, 425 g)
• ▢1 carrot (1.8 oz, 50 g)
• ▢1 bunch shungiku (tong ho/garland chrysanthemum) (3.5 oz, 100 g)
• ▢4 shiitake mushrooms (2.5 oz, 70 g)
• ▢1 negi (long green onion) (1.4 oz, 40 g)
• ▢1 medium tofu (momen tofu) (14 oz, 397 g)

For Miso Sauce

• ▢4 Tbsp sake
• ▢2 Tbsp mirin
• ▢5-6 Tbsp miso (add more to your liking)
• ▢1 tsp soy sauce

For Serving

• ▢2 Tbsp unsalted butter
• ▢Japanese sansho pepper

INSTRUCTIONS

 

• Gather all the ingredients.
  

To Make The Soup Broth

• In a large pot (I use a donabe), soak the kombu in water and set it aside. To extract more flavor, you can do this step several hours in advance (up to overnight; but keep it cool or store it in the refrigerator if you live in a hot environment).

To Prepare Hot Pot Ingredients

• Check to see if there are any bones left in the salmon fillets. Remove if you find them (I use fish bone tweezers). Cut the fillets into 2-inch (5 cm) pieces and ½-inch thickness.
• Season both sides of the salmon with salt. Keep it refrigerated while you prepare other ingredients.
• Peel the potatoes and cut them into quarters. Then soak them in water to remove starch.
• Cut the daikon radish in quarters lengthwise, and then cut them into ⅜-inch (1 cm) slices.
• Cut the onion into wedges and set aside.
• Cut the corn into 4 pieces and set aside.
• Cut half the cabbage in half (so now ¼ of the whole cabbage) and discard the core by slicing it off. Then cut the cabbage into 2-inch (5 cm) pieces and set aside.
• With a vegetable peeler, remove the outer skin of the carrot. Then using the same peeler, continue to peel the carrot. Alternatively, you can slice the carrot into ½-inch (1.3 cm) thickness. Set aside.
• Discard the bottom ends of chrysanthemum leaves. Cut them into 2-inch (5 cm) pieces and set them aside.
• Discard the stem of shiitake mushrooms. You can add a decorative flower cut.
• Cut the negi diagonally into ½-inch (1.3 cm) thickness. Cut the tofu into bite-size pieces.

To Make Miso Sauce

• In a small bowl, combine miso, sake, mirin, and soy sauce and mix it all together.

To Pre-Cook Hot Pot In The Kitchen

• The kombu in the donabe should be rehydrated in water (this is kombu dashi). Add potatoes, daikon radish, and corn into the broth.
• Cover the donabe and bring the broth to a gentle simmer over medium heat. Discard the kombu (you can repurpose the used kombu to make simmered kombu or homemade furikake rice seasoning).
• Cover and continue to cook for 10-15 minutes until a wooden skewer goes through daikon radish.
• Add ⅔ of the miso sauce into the hot pot broth and mix well. Keep the rest of the miso sauce and add it to the broth after everything is cooked through.
• Taste the broth. If you want a stronger miso flavor, add more miso. Instead of dropping the miso into the broth, take out a small portion of the broth into a bowl, add miso, and let it dissolve completely before returning back to the broth. Season the broth with salt to your taste.

To Cook Hot Pot At The Table

• Set up the table with a portable stove, platters of ingredients, individual bowls, and cooking utensils (long chopsticks, a ladle, and a fine-mesh skimmer). Add some of the ingredients to the donabe and cover to cook for 10 minutes.
• Once all the ingredients are cooked through, add the rest of the miso sauce and put the butter on top. Pick up the cooked ingredients and serve in individual bowls to enjoy. Sprinkle sansho pepper to your taste. Once the hot pot is almost empty, add the next batch of ingredients and continue cooking and eating.

To Store

• You can keep the leftover salmon hot pot in an airtight container and store it in the refrigerator for 2 days.

https://www.justonecookbook.com/salmon-hot-pot/?utm_source=Just+One+Cookbook+Newsletter&utm_campaign=d85bcff38e-EMAIL_CAMPAIGN_2021_06_17_04_22_COPY_01&utm_medium=email&utm_term=0_366dec22de-d85bcff38e-111721857