Recipes

Ishikari nabe

9-Go Donabe
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.
  • 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.