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Hokkaido Salmon Hot Pot (Ishikari Nabe)

Name: Hokkaido Salmon Hot Pot (Ishikari Nabe)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: For the Soup Broth:; 4 cups water; 1 piece kombu (dried kelp) (8 g; 2 x 5 inches, 5 x 13 cm per piece); ¼ tsp Diamond Crystal kosher salt (to taste); For the Hot Pot Ingredients:; 2 skin-on salmon fillets (¾ lb, 340 g; skip for vegan/vegetarian); ¼ tsp Diamond Crystal kosher salt (for the 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 sweet corn (6 oz, 170 g); ½ head green cabbage (15 oz, 425 g); 1 carrot (1.8 oz, 50 g); 1 bunch shungiku (chrysanthemum greens) (3.5 oz, 100 g); 4 shiitake mushrooms (2.5 oz, 70 g); 1 Tokyo negi (naga negi; long green onion) (1.4 oz, 40 g); 1 medium-firm tofu (momen dofu) (14 oz, 397 g); For the Miso Sauce:; 5 Tbsp miso (add more to your liking); 4 Tbsp sake; 2 Tbsp mirin; 1 tsp soy sauce; For Serving:; 2 Tbsp unsalted butter (skip for vegan/vegetarian); Japanese sansho pepper

Prep Time

10m

Cook Time

25m

Total Time

35m

This Hokkaido Salmon Hot Pot, also known as Ishikari Nabe, is a comforting and hearty Japanese hot pot filled with salmon, vegetables, and a rich miso broth. Perfect for a cozy and warming meal, especially on a cold day.

Hot Pot

Salmon

justonecookbook.com

Recipe Options

Ingredients

Servings: 4

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1 piece kombu (dried kelp) (8 g; 2 x 5 inches, 5 x 13 cm per piece)

¼ tsp Diamond Crystal kosher salt (to taste)

2 skin-on salmon fillets (¾ lb, 340 g; skip for vegan/vegetarian)

¼ tsp Diamond Crystal kosher salt (for the 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 sweet corn (6 oz, 170 g)

½ head green cabbage (15 oz, 425 g)

1 carrot (1.8 oz, 50 g)

1 bunch shungiku (chrysanthemum greens) (3.5 oz, 100 g)

4 shiitake mushrooms (2.5 oz, 70 g)

1 Tokyo negi (naga negi; long green onion) (1.4 oz, 40 g)

1 medium-firm tofu (momen dofu) (14 oz, 397 g)

5 Tbsp miso (add more to your liking)

2 Tbsp unsalted butter (skip for vegan/vegetarian)

Japanese sansho pepper

Hokkaido Salmon Hot Pot (Ishikari Nabe)

Ingredients

For The Soup Broth

For The Hot Pot Ingredients

For The Miso Sauce

For Serving

Steps

Nutrition Facts

Hokkaido Salmon Hot Pot (Ishikari Nabe)

Ingredients

For The Soup Broth

For The Hot Pot Ingredients

For The Miso Sauce

For Serving

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts