Easiest Way to Cook Scrummy Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region

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We hope you got insight from reading it, now let's go back to ishikari nabe - salmon and vegetable specialty hot pot from hokkaido region recipe. You can cook ishikari nabe - salmon and vegetable specialty hot pot from hokkaido region using 13 ingredients and 6 steps. Here is how you do that.

The ingredients needed to make Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region:

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

Instructions 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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