Ishikari nabe
使用製品：花三島 8号
For 4 people
| 6 Salmon fillet | |||||||||||
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| potato | 2pcs | ||||||||||
| onion | 1pc | ||||||||||
| cabbage | 1/4pc | ||||||||||
| shitake mushroom | 4pcs | ||||||||||
| long green onion | 1pc | ||||||||||
| string konnyaku(Shirataki) | 1bag | ||||||||||
| tofu | 1pc | ||||||||||
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A
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dashi stock
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- Slice salmon fillet into half, put A sake and salt and leave for a while.
- Chop vegetables (peel potato and cut into 4, onion cut into 8, cabbage cut into 5cm, mushroom into half, long green onion into 1cm).
- Pour hot water to Shirataki and cut into bite-size. Slice tofu into 12 pcs.
- 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.
- When cabbage is softened, add miso paste by dissolving slowly and carefully. Put salmon and boil for a while. Add butter and serve.
