Photograph of the finished Ishikari nabe

Japan · Lẩu cá hồi tương miso Ishikari nabe

Ishikari nabe

50 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Salmon fillet Salmon fillet 2.6 lb
  • Photograph of Miso paste Miso paste 7.1 oz
  • Photograph of Potato Potato 1.3 lb
  • Photograph of Carrot Carrot 1.6
  • Photograph of Sweet corn Sweet corn 1.1 lb
  • Photograph of Chinese cabbage Chinese cabbage 1.3 lb
  • Photograph of Kombu seaweed Kombu seaweed 1.4 oz
  • Photograph of Fresh milk Fresh milk 2 ½ cups
  • Photograph of Unsalted butter Unsalted butter 2.8 oz
  • Photograph of Spring onion Spring onion 3.5 oz

Method

  1. 1 Soak kombu in 900 ml of cold water for 30 minutes, then simmer until boiling and remove the kombu.
  2. 2 Cook potatoes, carrots, and corn in the broth for 15 minutes.
  3. 3 Dissolve the miso in a ladle of broth before pouring it into the pot; adding the miso directly will result in clumps and uneven saltiness.
  4. 4 Do not let the pot boil vigorously after adding the miso; strong boiling will cause the miso to lose its flavor and the liquid to turn sour.
  5. 5 Add the salmon fillets and napa cabbage and cook for 8 minutes.
  6. 6 Pour in milk and add butter at the end for a rich, creamy Hokkaido-style hot pot broth, then sprinkle with green onions.

With an appliance

  • Oven 50 min

    Replace step 5: add salmon and napa cabbage to the miso pot, cover tightly, and simmer on the middle rack of the oven at 160 degrees for 8 minutes; in step 6, continue adding milk and butter after removing the pot to prevent the milk from sticking to the bottom and the miso from boiling over.

Start cooking