レシピ

Ishikari nabe

石狩鍋

使用製品:花三島 8号

For 4 people

6 Salmon fillet
potato 2pcs
onion 1pc
cabbage 1/4pc
shitake mushroom 4pcs
long green onion 1pc
string konnyaku(Shirataki) 1bag
tofu 1pc

A

cooking sake 1Tbs.
salt 1pinch

dashi stock

kombu (kelp) 10cm
water 1liter
cooking sake 3Tbs.
miso 4-5Tbs.
butter 1Tbs.
  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 2. and 3.
  5. When cabbage is softened, add miso paste by dissolving slowly and carefully. Put salmon and boil for a while. Add butter and serve.
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