Japanese•comfort

Ishikari Nabe (Salmon and Miso Hot Pot)

This Ishikari Nabe is a nourishing hot pot from Hokkaido made with tender salmon and hearty vegetables cooked in a flavorful miso broth.

Ingredients

Quantities are shown as originally provided.

1
Pour 600 ml water into a pot, add 3 g dried kelp (kombu) and soak for at least 30 minutes.
2
While you wait, peel and cut your ingredients according to the ingredients list.
3
After 30 minutes, place the pot on the stove and heat on medium. When the broth starts to gently bubble, remove the kombu and reduce the heat to low. Add 1 tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp sake and 1 tbsp mirin.
4
Place the ingredients in the pot starting with harder vegetables at the bottom (1 potato, ½ carrot) followed by 4 leaves Napa cabbage, 2 fresh shiitake mushrooms, ½ onion and ½ Japanese leek (naganegi). Arrange the 200 g firm tofu, 2 salmon fillets and 6 scallops on top.
5
Increase the heat to medium-high and bring the broth to a boil. Cover the pot with a lid and let it bubble for 5 minutes or until the root vegetables are fork-tender and the salmon is cooked through.
6
Reduce the heat to the lowest setting and add 3 tbsp yellow miso paste (awase) to a miso strainer. Dip it into the broth and mix thoroughly until dispersed into the soup.
7
If you don't have a miso strainer, add the miso and a small amount of broth to a bowl and whisk until smooth and loose before pouring it into the pot.
8
Place 1 tbsp butter on top of the completed hot pot.
9
Divide into portions and serve with a sprinkle of Japanese sansho pepper.
10
Once all of the ingredients are consumed, add cooked udon noodles to the leftover broth to finish the dish. Enjoy!