Name: Ishikari Nabe (Japanese - Main Course )
Cuisine: Japanese
Ingredients: Salmon fillet - 500 g (500 g); Tofu - 300 g (300 g); Konjac noodles - 1 pack (1 pack); Onion - 1 (1); Carrot - 1 (1); Shiitake mushrooms - 100 g (100 g); Enoki mushrooms - 100 g (100 g); Miso paste (white) - 3 tbsp (3 tbsp); Sake - 1/3 cup (1/3 cup); Mirin - 1/3 cup (1/3 cup); Soy sauce - 2 tbsp (2 tbsp); Sugar - 1 tbsp (1 tbsp); Water - 6 cups (6 cups); Green onions - 2 (2)

Menu: Different Food Styles or browse Other Japanese Recipes

Ishikari Nabe (Japanese - Main Course) Recipe

A hot pot dish originating from Hokkaido, Japan, made with salmon, vegetables, tofu, and konjac noodles cooked in a miso-based broth. Ishikari Nabe showcases the rich flavors of salmon and the heartiness of the miso broth, creating a comforting and flavorful main course.

Ingredients:

Salmon fillet - 1.1 lb (500 g)
Tofu - 10.5 oz (300 g)
Konjac noodles - 200 g (1 pack)
Onion - 1
Carrot - 1
Shiitake mushrooms - 3.5 oz (100 g)
Enoki mushrooms - 3.5 oz (100 g)
Miso paste (white) - 3 tbsp
Sake - 80 ml (1/3 cup)
Mirin - 80 ml (1/3 cup)
Soy sauce - 2 tbsp
Sugar - 1 tbsp
Water - 1.5 L (6 cups)
Green onions - 2

Instructions

Cut the salmon fillet into bite-sized pieces.
Garnish with green onions and serve hot in individual bowls.
Drain the tofu and cut into bite-sized pieces.
Soak the konjac noodles in water for 10 minutes. Drain and cut into manageable lengths.
Slice the onion and carrot thinly.
Remove the stems from the shiitake mushrooms and separate the enoki mushrooms into small bundles.
In a large pot, combine the miso paste, sake, mirin, soy sauce, sugar, and water.
Add the salmon, tofu, konjac noodles, onion, and carrot to the pot. Bring to a boil. Skim off any scum that rises to the surface.
Lower the heat and simmer for 15 minutes.
Add the shiitake and enoki mushrooms. Continue to simmer for another 5 minutes or until vegetables are tender.

More Japanese Recipes

Zaru Soba

Cold buckwheat noodles served on a bamboo mat (zaru) with a dipping sauce, along with toppings such as sliced green onions and grated daikon radish. Zaru Soba is a refreshing and light Japanese main course, perfect for hot summer days.

Sushi

A traditional Japanese dish consisting of vinegared rice topped with various ingredients, such as raw or cooked seafood, vegetables, and sometimes omelette. Sushi is often served with soy sauce, wasabi, and pickled ginger, and is a staple of Japanese cuisine.

Oyako Katsu

A variation of the popular Japanese dish Katsudon, Oyako Katsu features breaded and deep-fried chicken cutlets (katsu) simmered in a flavorful sauce along with beaten eggs and onions, all served over a bed of rice. It offers a satisfying combination of crispy textures and savory flavors.

Yudofu

A simple and delicate dish made by simmering tofu in a flavorful kombu-based broth. Yudofu is a traditional Buddhist dish in Japan, known for its clean and subtle flavors. It is often enjoyed as a light and nourishing main course.

Hojicha Tiramisu

A Japanese twist on the classic Italian dessert, Hojicha Tiramisu features layers of ladyfingers soaked in hojicha (roasted green tea) syrup, layered with mascarpone cream. It offers a unique combination of earthy hojicha flavor with the creamy richness of tiramisu.

Chawanmushi

A savory steamed egg custard dish made with eggs, dashi broth, and various ingredients such as mushrooms, seafood, and vegetables. Chawanmushi has a silky and smooth texture and is often enjoyed as an appetizer or side dish.

Ichigo Daifuku Ice Cream

A modern twist on the classic Ichigo Daifuku, this dessert combines the elements of the traditional sweet, featuring a whole strawberry and sweet red bean paste, with a scoop of strawberry ice cream. It offers a delightful combination of fruity flavors and creamy textures.

Takowasa

Thinly sliced raw octopus marinated in a zesty sauce made with wasabi, soy sauce, and vinegar. Takowasa offers a refreshing and spicy appetizer option, highlighting the unique texture and flavor of octopus.

Fancy Something Else?

Tacos de Cochinita Pibil

Tacos filled with the tender and flavorful slow-roasted pork known as cochinita pibil, typically accompanied by pickled onions and a splash of citrus juice. They are a Yucatecan specialty with a unique blend of flavors.

Baccalà alla Lucana

A traditional dish from Basilicata, baccalà (salt cod) is simmered with tomatoes, bell peppers, potatoes, onions, black olives, and capers.

Greek Moussaka

Moussaka is a classic Greek dish made with layers of eggplant, ground meat (often beef or lamb), and a creamy béchamel sauce. The dish is baked until golden and bubbling, creating a rich and flavorful main course. Moussaka is often served with a side salad and crusty bread, offering a satisfying and comforting option that represents the heartiness of Greek cuisine and the Mediterranean region.

Italian Ravioli with Sage Butter

Ravioli is a type of pasta filled with various ingredients such as cheese, meat, or vegetables. It is often served with a simple yet flavorful sage butter sauce. The ravioli are cooked until tender and then tossed in a buttery sauce infused with sage leaves. Ravioli with Sage Butter is a delicious and elegant main course that represents the flavors of Italy and the Mediterranean. It is often garnished with grated Parmesan cheese and fresh herbs.

Tacos de Lengua Main Course

Tacos filled with tender and flavorful beef tongue that has been slow-cooked until tender and seasoned with herbs and spices. They are often garnished with onions, cilantro, and salsa.

Nougat

A confectionery made with sugar or honey, roasted nuts (typically almonds or pistachios), and sometimes dried fruits. Nougat has a chewy texture and is often enjoyed as a sweet treat or given as a gift.

Pâté en Croûte

A savory pie made with a pastry crust and a filling of ground meat, poultry, or game, along with other ingredients such as herbs, spices, and sometimes vegetables. Pâté en Croûte is a gourmet appetizer that showcases the artistry of French charcuterie.

Beef Chow Fun

Wide rice noodles stir-fried with tender beef slices, bean sprouts, scallions, and soy sauce. It's a classic Cantonese dish with a satisfying combination of textures and flavors.