Salmon Hot Pot (Ishikari Nabe)
Miso-based broth goes so well with salmon, keeping you warm on a cold night. It’s almost like a big miso soup with lots of ingredients! I included two different ways of cooking Ishikari Nabe – (1) cook it at the dining table and eat while cooking and (2) cook it on stove top and serve.Cook Time is assuming that the hot pot is cooked on the stove. If you are cooking as you eat, you don't need to worry about cooking time as everyone is practically cooking at the table.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200g/7.1oz salmon fillet (, cut into large bite size pieces (note 1))
- 1 potato ((medium size))
- 70g/2.5oz daikon ((white radish))
- 50g/1.8oz carrot
- ½ pack of tied shirataki ((konnyaku noodles) (note 2))
- 100g/3.5oz chrysanthemum leaves ((note 3))
- 2 shiitake mushrooms ((medium size))
- 2 shallots/scallions
- 10 x 10cm/4" konbu ((dried kelp), cut into 4 strips)
- 800ml/1.7pt dashi stock
- 50g/1.8oz miso ((note 4))
- 1 tbsp mirin
Instructions
- 1
Cut potato in half lengthwise, then slice each piece perpendicular to the first cut to 1-1.5cm/3/8-5/8" thick. Cut daikon in half vertically, then slice each piece horizontally to 7-8mm/¼" thick. Slice carrot diagonally to about 5mm/3/16" thick. If you are cooking hot pot at a table and eat as you cook, parboil potato, daikon and carrot slices.
- 2
Place shirataki in a sieve and pour boiling water over to rinse. If you are not using tied shirataki, spread the shirataki noodles on a cutting board and cut them in half.
- 3
If the bunch of chrysanthemum is more than 15cm/6” long, cut in half to shorten the length.
- 4
Cut mushrooms in half. I cut it diagonally to reduce the thickness of each piece.
- 5
Cut shallots diagonally to 6-7cm/ 2 3/8-2 3/4" long.
- 6
Mix miso and mirin in a large bowl or a pot (capacity of about 1000ml/2.1pt) to soften the miso, then gradually add dashi stock mixing well. Add konbu strips.
- 7
Place all the ingredients in a cooking pot (donabe if you have one or a shallow pot), clustering each ingredient together.
- 8
Gently add the miso broth to the cooking pot and bring it to a boil over high heat.
- 9
Reduce heat to minimum and cook for about 5-7 minutes or until root vegetables are cooked through.
- 10
Provide a small eating bowl to each diner to pick up and eat cooked food from the hot pot while simmering.
- 11
Add konbu and dashi stock to a large pot (note 5) and bring it to a boil over high heat.
- 12
Mix miso and mirin in a bowl to soften the miso, then add to the pot.
- 13
Add potato, daikon and carrot to the pot and cook for a couple of minutes.
- 14
Add salmon to the pot and cook for a minute or so.
- 15
Add the remaining ingredients to the pot and cook until shiitake mushrooms are cooked though.
- 16
Serve with small eating bowls for individual to take food from the pot. The cooked ingredients should be eaten with miso flavoured broth.