Ishikari Nabe
Warm up with a bowl of Ishikari Nabe, a comforting Japanese hot pot recipe hailing from Hokkaido, known for its rich umami flavors and nutritious ingredients. Centered around tender chunks of fresh salmon, this hearty dish combines winter favorites like daikon radish, napa cabbage, and shiitake mushrooms, all simmered in a savory miso-based broth infused with the essence of kombu and sake. Firm tofu and a medley of vibrant vegetables add layers of texture and flavor, creating a soul-soothing meal ideal for sharing with family and friends. Perfect for cold evenings, this one-pot wonder brings the authentic taste of Japan's northern countryside straight to your table. Serve it piping hot, and pair with steamed rice for the ultimate cozy dining experience!
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Recipe Information
Ingredients
- 500 grams fresh salmon fillets
- 200 grams daikon radish
- 300 grams napa cabbage
- 1 medium carrot
- 200 grams shiitake mushrooms
- 3 stalks green onions
- 300 grams firm tofu
- 10 grams kombu (dried kelp)
- 1.5 liters water
- 3 tablespoons sake
- 4 tablespoons miso paste
- 2 tablespoons soy sauce
- 1 teaspoon sugar
Instructions
Cut the fresh salmon fillets into bite-sized pieces and set aside.
Peel and slice the daikon radish into half-moons. Chop the napa cabbage into bite-sized pieces. Slice the carrot into thin rounds. Remove stems from shiitake mushrooms. Slice green onions diagonally and cut the firm tofu into cubes.
In a large pot, soak the kombu (dried kelp) in 1.5 liters of water for 20 minutes. Heat the pot over medium heat and remove the kombu just before the water begins to boil.
Add the sake, soy sauce, and sugar to the pot. Stir to combine.
Using a ladle, scoop a small amount of the hot broth into a bowl. Dissolve the miso paste in the bowl, then pour the mixture back into the pot. Stir well to incorporate.
Add the daikon radish, carrot, and napa cabbage to the pot. Simmer for 10 minutes until the vegetables are partially cooked.
Add the salmon pieces, shiitake mushrooms, tofu, and green onions to the pot. Let the mixture simmer gently for another 10-15 minutes, ensuring the salmon is cooked through and vegetables are tender.
Taste the broth and adjust seasoning with additional miso paste or soy sauce if needed.
Serve the Ishikari Nabe hot, directly from the pot to individual bowls. Enjoy with steamed rice if desired!
Nutrition Facts
Calories |
1653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.6 g | 83% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 4643 mg | 202% | |
| Total Carbohydrate | 73.1 g | 27% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 29.3 g | ||
| Protein | 181.6 g | 363% | |
| Vitamin D | 47.2 mcg | 236% | |
| Calcium | 1020 mg | 78% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 4343 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
