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–+ servings

Ishikari Nabe (Salmon and Miso Hot Pot)

Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Author Yuto Omura
Servings 2 servings

Ingredients 
 

Broth

Ishikari Nabe Ingredients

  • 1 potato waxy type, peeled and thickly sliced
  • ½ carrot peeled and cut into thick rounds
  • 4 leaves Napa cabbage roughly cut
  • 2 fresh shiitake mushrooms or mushrooms of choice
  • ½ onion sliced
  • 200 g firm tofu cut into large cubes
  • ½ Japanese leek (naganegi) thinly diagonally sliced
  • 2 salmon fillets skin-on
  • 6 scallops
  • 1 tbsp butter
  • Japanese sansho pepper
  • cooked udon noodles optional to finish the soup

Instructions 

  • Pour 600 ml water into a pot, add 3 g dried kelp (kombu) and soak for at least 30 minutes.
    Soaking kombu in a black pot of water
  • While you wait, peel and cut your ingredients according to the ingredients list.
    Vegetables used in ishikari nabe on a square ceramic plate on a white background (includes napa cabbage, tofu, carrots, potato, Japanese leek, onions and shiitake mushrooms)
  • After 30 minutes, place the pot on the stove and heat on medium. When the broth starts to gently bubble, remove the kombu and reduce the heat to low. Add 1 tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp sake and 1 tbsp mirin.
    dashi in a black hot pot on the stove
  • Place the ingredients in the pot starting with harder vegetables at the bottom (1 potato, ½ carrot) followed by 4 leaves Napa cabbage, 2 fresh shiitake mushrooms, ½ onion and ½ Japanese leek (naganegi). Arrange the 200 g firm tofu, 2 salmon fillets and 6 scallops on top.
    Ishikari nabe in a black pot on the stove
  • Increase the heat to medium-high and bring the broth to a boil. Cover the pot with a lid and let it bubble for 5 minutes or until the root vegetables are fork-tender and the salmon is cooked through.
    pot of rice with lid on stove
  • Reduce the heat to the lowest setting and add 3 tbsp yellow miso paste (awase) to a miso strainer. Dip it into the broth and mix thoroughly until dispersed into the soup.
    whisking miso into ishikari nabe broth using a miso strainer
  • If you don't have a miso strainer, add the miso and a small amount of broth to a bowl and whisk until smooth and loose before pouring it into the pot.
    Miso paste mixed with broth in a small glass bowl
  • Place 1 tbsp butter on top of the completed hot pot.
    Hokkaido Style Ishikari Nabe (Salmon and Miso Hot Pot) with vegetables, tofu and scallops in a black Japanese "nabe" pot on a wooden background with a cube of butter in the center
  • Divide into portions and serve with a sprinkle of Japanese sansho pepper.
    sprinkling sansho pepper over a serving of ishikari nabe in a black serving dish
  • Once all of the ingredients are consumed, add cooked udon noodles to the leftover broth to finish the dish. Enjoy!
    udon noodles in leftover ishikari nabe broth

Notes

Note: While the nutritional information includes the full serving of broth, most people in Japan don't actually finish all the soup.