Ishikari nabe Hokkaido-style
Ishikari nabe: Hokkaido's iconic hot pot with salmon, miso, butter and vegetables in a rich broth, seasoned with Kikkoman Soy Sauce and Mirin-Style Sweet Seasoning.
Nutritional facts (per portion):
2,530 kJ / 605 kcalPreparation
Step 1
400 g salmon – 2 potatoes – 1 leek – 300 g cabbage – 1 carrot – 100 g mixed mushrooms (oyster and shimeji mushrooms) – 1 tin sweetcorn
If the salmon skin still has scales attached, pour boiling water over it and remove any remaining scales. Cut the salmon into bite-sized pieces. Peel the potatoes and cut each into 8 wedges. Cut the cabbage into bite-sized pieces. Slice the carrot into thin ribbons using a vegetable peeler. Wash the leek thoroughly, making a lengthwise slit in the dark green part if necessary to remove any dirt, then slice diagonally. Separate the mushrooms into small clusters. Drain the sweetcorn.
Step 2
2 tbsp Kikkoman Naturally Brewed Soy Sauce – 4 tbsp Kikkoman Mirin-Style Sweet Cooking Seasoning – 5 tbsp miso paste – 1 litre water
Broth:
Place the leek and potatoes from Step 1 in a large pot. Mix the miso paste with the Kikkoman Soy Sauce and Kikkoman Mirin-Style Sweet Seasoning until smooth, then add to the pot. Pour in the water, bring to the boil and cook until the potatoes are tender.
Step 3
20 g butter – Black pepper to taste
Add the salmon, cabbage, carrot, mushrooms and sweetcorn from Step 1 to the broth from Step 2. Simmer until the salmon is cooked through and the vegetables are tender. Stir in the butter until melted. Season with black pepper to taste.
Step 4
80 g ramen noodles
Add the ramen noodles to the remaining broth. Cook according to packet instructions and serve.
Tip:
For an even richer Hokkaido-style flavour, add an extra knob of butter to each serving just before eating. The combination of salmon, miso and butter creates the signature taste of traditional Ishikari Nabe.
Recipe-ID: 1796
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400 g salmon – 2 potatoes – 1 leek – 300 g cabbage – 1 carrot – 100 g mixed mushrooms (oyster and shimeji mushrooms) – 1 tin sweetcorn
If the salmon skin still has scales attached, pour boiling water over it and remove any remaining scales. Cut the salmon into bite-sized pieces. Peel the potatoes and cut each into 8 wedges. Cut the cabbage into bite-sized pieces. Slice the carrot into thin ribbons using a vegetable peeler. Wash the leek thoroughly, making a lengthwise slit in the dark green part if necessary to remove any dirt, then slice diagonally. Separate the mushrooms into small clusters. Drain the sweetcorn.
2 tbsp Kikkoman Naturally Brewed Soy Sauce – 4 tbsp Kikkoman Mirin-Style Sweet Cooking Seasoning – 5 tbsp miso paste – 1 litre water
Broth:
Place the leek and potatoes from Step 1 in a large pot. Mix the miso paste with the Kikkoman Soy Sauce and Kikkoman Mirin-Style Sweet Seasoning until smooth, then add to the pot. Pour in the water, bring to the boil and cook until the potatoes are tender.
20 g butter – Black pepper to taste
Add the salmon, cabbage, carrot, mushrooms and sweetcorn from Step 1 to the broth from Step 2. Simmer until the salmon is cooked through and the vegetables are tender. Stir in the butter until melted. Season with black pepper to taste.
80 g ramen noodles
Add the ramen noodles to the remaining broth. Cook according to packet instructions and serve.
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