Entree: Japan – Tohoku – 石狩鍋 ➤ Ishikari-nabe (Hearty salmon and vegetable hot pot simmered in a savory miso broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 5 min

Total 45 min

Ingredients

- 4 salmon fillets, approx. 6 oz (170 g) each
- 6 cups (1.4 L) dashi stock
- 3 tbsp (45 ml) red or mixed miso paste
- 2 tbsp (30 ml) sake
- 1 tbsp (15 ml) mirin
- 1 tbsp (15 ml) soy sauce
- 8 oz (225 g) firm tofu, cut into 1-inch (2.5 cm) cubes
- 1 small napa cabbage, about 1 lb (450 g), leaves separated and cut into 1- to 2-inch pieces
- 1 medium daikon radish, about 12 oz (340 g), peeled and thinly sliced
- 2 small potatoes, about 8 oz (225 g), cut into bite-size chunks
- 6 shiitake mushrooms, about 3 oz (85 g), stems trimmed and caps halved
- 1 medium carrot, about 4 oz (115 g), sliced on the diagonal
- 3 green onions, white and light-green parts sliced on the bias
- 2 tbsp (30 ml) unsalted butter (optional, for richness)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 g) toasted sesame seeds for garnish (optional)

Instructions

1. Prepare the dashi: combine dashi stock with kombu and bring just to a near simmer over medium heat, remove kombu, then add bonito flakes, simmer 1 minute, strain and return stock to the pot.
2. Stir miso paste into a small bowl with a ladleful of warm dashi to dissolve, then add dissolved miso back into the pot with sake, mirin, and soy sauce; keep over low heat—do not boil.
3. Add firmer vegetables and root vegetables first (daikon, potatoes, carrots) and simmer 8–10 minutes until they begin to soften.
4. Slide in tofu, shiitake, and napa cabbage; simmer 4–5 minutes until cabbage wilts and tofu warms through.
5. Lightly season salmon fillets with a pinch of salt and pepper, then nestle them skin-side down into the pot. Cover and simmer gently 5–7 minutes, depending on thickness, until salmon is just cooked through.
6. If using, stir in butter for extra richness and adjust seasoning with salt or soy sauce. Serve directly from the pot, garnished with sliced green onions and toasted sesame seeds.
7. Encourage diners to ladle broth, vegetables, and salmon into bowls; finish remaining broth with extra miso to taste if needed.