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Ishikari Nabe - Salmon And Vegetable Specialty Hot Pot From Hokkaido Region Recipe

Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region Recipe
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Serving : 4
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Prepare the ingredients before making Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region in your home. Then, follow these steps below to serve Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region for your family or friends.

Ingredients: Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region

  • 400 grams Raw salmon
  • 1/3 Daikon Radish
  • 1/2 Carrot
  • 4 Potatoes
  • 1/4 Chinese or napa cabbage
  • 1/2 Japanese leek
  • 1 packet Enoki mushrooms
  • 1400 ml Dashi stock
  • A
  • 120 grams Miso
  • 2 tbsp Sake
  • 2 tbsp Mirin
  • 2 tsp Sugar

How to Make Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region in your home by yourself.

    Step 1
  • Cut the daikon radish, carrot into quarter-round slices. Cut the potatoes into bite-sized pieces.
  • Step 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.
  • Step 3
  • Add the hard part of the Chinese cabbage from Step 1 and dashi stock into a pot.
  • Step 4
  • When the harder core of the cabbage from Step 3 becomes soft, add the remaining Chinese cabbage from Step 2, and simmer.
  • Step 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.
  • Step 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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