Recipes

Ishikari nabeHOKKAIDO

OPEN FIRE
Ishikari nabe
  1. Slice salmon fillet into half, put A sake and salt and leave for a while.
  2. Chop vegetables (peel potato and cut into 4, onion cut into 8, cabbage cut into 5cm, mushroom into half, long green onion into 1cm).
  3. Pour hot water to Shirataki and cut into bite-size. Slice tofu into 12 pcs.
  4. Pour water, add kombu in pot, heat on low flame slowly. Take off kombu just before boiling, and add sake, other vegetables of .and .
  5. When cabbage is softened, add miso paste by dissolving slowly and carefully. Put salmon and boil for a while. Add butter and serve.

For 4 people

6 Salmon fillet
potato2pcs
onion1pc
cabbage1/4pc
shitake mushroom4pcs
long green onion1pc
string konnyaku(Shirataki)1bag
tofu1pc
A
cooking sake1Tbs.
salt1pinch
dashi stock
kombu (kelp)10cm
water1liter
cooking sake3Tbs.
miso4-5Tbs.
butter1Tbs.