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)

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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.

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