Ishikari Nabe - Salmon Hot Pot
Hokkaido's heartwarming hot pot with salmon, potato, and soft tofu in a rich miso-butter broth made for cold nights.
⏱️ Prep: 15 min🍳 Cook: 20 min
Ingredients
| 1.3 lb (600g) | salmon fillet, cut into large chunks | |
| 1/2 head | napa cabbage, cut into pieces | |
| 1 block (14 oz/400g) | firm tofu, cubed | |
| 2 medium | potatoes, peeled and sliced | |
| 1 medium | carrot, sliced | |
| 3 cups (720ml) | kombu dashi | |
| 3 tablespoons | 45 ml | miso |
| 2 tablespoons | 30 ml | butter |
| 1 tablespoon | 15 ml | sake |
| 2 | green onions, sliced |
Instructions
- Bring dashi to a simmer in a large pot. Add sake, then potato and carrot. Cook for 8 minutes until beginning to soften.
- Add napa cabbage and tofu. Cook 3 minutes.
- Gently add salmon. Cook for 4-5 minutes until just cooked through.
- Dissolve miso in a cup of broth, stir back into the pot. Do not boil after adding miso.
- Add butter and let it melt. Garnish with green onion. Serve from the pot with steamed rice.