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Ishikari Nabe (Salmon and Miso Hot Pot)
Serves 3–4 · About 45 min (10 min of this is just letting the salted salmon sit)
A regional dish from Hokkaido. A hot pot of salmon, potatoes and vegetables simmered in a miso soup.
① Salt the salmon→② Cut the vegetables and tofu→③ Simmer the potatoes and carrot→④ Dissolve the miso and simmer the salmon→⑤ Finish with the leaves, leek and butter
What to buy
Fish
Vegetables
Tofu & dairy
Seasonings
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How to make it
1
Salt the salmon and let it sit
- Cut each fillet into 3. If you see bones, pull them out with your fingers
- Put them on a plate, sprinkle 1/4 tsp salt on both sides, and let sit 10 minutes
- When you finish cutting, wash your hands, the knife and the cutting board with dish soap
- After 10 minutes, wipe off the water that has come out on the salmon with a paper towel
How to tell it's doneThe water on the surface of the salmon has been wiped off.
Be carefulWash the cutting board used for raw fish before cutting vegetables.
2
Cut the vegetables and tofu
- Peel the potatoes and cut each into 4. If there are eyes (dents), dig them out with the corner of the knife
- Peel the carrot and cut into 5 mm thick rounds
- Pull off the napa cabbage leaves one by one and wash them. Cut the white stems 3 cm wide and the green leaves 5 cm wide
- Cut the leek diagonally 1 cm wide. Cut off the shiitake stems
- Take the tofu out of the pack, put it on the cutting board, and cut into 6
How to tell it's doneEverything is cut, with the potatoes and carrot set apart from the other vegetables and tofu.
3
Simmer the potatoes and carrot first
- In a clay pot or deep pot, put 800 ml water, 2 tsp dashi granules, 2 tbsp sake and 1 tbsp mirin
- Add the potatoes and carrot, cover with a lid, and put over medium heat
- When it boils, simmer over medium-low heat for about 8 minutes
How to tell it's doneWhen you poke a potato with a bamboo skewer (or chopsticks), the center is still a little firm.
4
Dissolve the miso and simmer the salmon
- Put 4 tbsp miso in a ladle and dissolve it in the soup with chopsticks
- Add the napa cabbage stems, shiitake, tofu and salmon
- Cover and simmer over medium-low heat for about 8 minutes. Salmon breaks apart easily, so do not stir
How to tell it's doneWhen you break open the thickest part of the salmon with chopsticks, it is the same light pink all the way through, with no see-through parts. A bamboo skewer slides easily into the potatoes.
Be carefulIf it keeps boiling hard, the salmon breaks apart and the miso loses its aroma. Keep it at a gentle bubble.
5
Finish with the napa cabbage leaves, leek and butter
- Add the napa cabbage leaves and the leek and simmer 3 minutes
- Taste it. If too weak, dissolve and add miso 1 tsp at a time
- Turn off the heat, and if you have it, put 10 g butter in the middle
ReadyThe cabbage leaves and leek are soft. Melt the butter in as you serve and eat.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The salmon broke apartIt boiled hard, or you stirred it. Next time, after adding the salmon, keep it at a gentle bubble and do not touch it.
It smells fishyYou skipped salting and wiping off the water in step 1. Next time, let it sit 10 minutes and wipe it well.
The potatoes are hardThe time in step 3 was too short. Add 3 minutes at a time until a bamboo skewer goes through.
Too saltyYou used salted salmon, or there was too much miso. Add 100 ml water and bring it back to a boil.
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