Ishikari Nabe

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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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