Entree: Japan – Hokkaido – 石狩鍋 ➤ Ishikari nabe (Hokkaido-style miso hot-pot of salmon and winter vegetables)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 6 cups (1.4 L) dashi stock
- 3 tbsp (45 ml) sake
- 2 tbsp (30 ml) mirin
- 3 tbsp (60 g) white miso paste
- 1 tbsp (15 ml) soy sauce
- 2 salmon fillets, approx. 6 oz (170 g) each, skin-on, cut into large chunks
- 2 medium potatoes, approx. 10 oz (285 g) total, peeled and cut into thick slices
- 4 cups (225 g) napa cabbage, sliced
- 1 large leek, white and light green parts only, sliced, approx. 6 oz (170 g)
- 1 medium onion, sliced, approx. 6 oz (170 g)
- 8 oz (225 g) firm tofu, drained and cut into 1-inch (2.5 cm) cubes
- 4 oz (115 g) shiitake mushrooms, stems trimmed and sliced
- 1 tbsp (15 g) unsalted butter
- 2 green onions, thinly sliced, for garnish
- Salt to taste
- Shichimi togarashi for serving (optional)

Instructions

1. In a large pot or donabe, combine the dashi, sake, and mirin and bring to a gentle simmer over medium heat.
2. Add the potato slices and onions and simmer for 8–10 minutes until the potatoes begin to soften.
3. Stir in the napa cabbage, leek, and mushrooms and continue to simmer until the vegetables are tender, about 5–8 minutes.
4. In a small bowl, dissolve the miso paste with a ladleful of hot broth, then return the miso mixture to the pot along with the soy sauce. Taste and adjust seasoning with salt as needed; do not boil vigorously after adding miso to preserve flavor.
5. Gently add the salmon chunks and tofu to the simmering broth and cook until the salmon is just cooked through, about 4–6 minutes.
6. Turn off the heat and stir in the butter to add richness. Garnish with sliced green onions and serve the nabe directly from the pot at the table, offering shichimi togarashi on the side.