Ruth_
Tasty Apprentice
When the weather cools down, there's nothing like a hearty hot pot to bring comfort to your table, and Ishikari Nabe, a traditional Japanese salmon hot pot, is the perfect way to do just that. Packed with tender salmon, hearty vegetables, and a flavorful miso broth, this dish is not only nourishing but also rich in umami. It’s a communal meal that’s perfect for sharing with family or friends, making it both comforting and delicious.
**Ingredients**:
- 400g salmon fillets, cut into chunks
- 1/2 head Napa cabbage, chopped
- 1 large carrot, sliced
- 1 leek, sliced
- 1 block tofu, cubed
- 4 shiitake mushrooms, sliced
- 4 cups dashi broth
- 3 tbsp miso paste
- 2 tbsp soy sauce
- 1 tbsp sake
- 1 tbsp mirin
- Green onions and shichimi togarashi (Japanese chili powder) for garnish
**Instructions**:
1. In a large pot, heat the dashi broth and mix in the miso paste, soy sauce, sake, and mirin.
2. Add the salmon, cabbage, carrot, leek, tofu, and mushrooms to the pot.
3. Simmer gently for about 10-15 minutes, until the vegetables are tender and the salmon is cooked through.
4. Garnish with green onions and a sprinkle of shichimi togarashi, then serve hot and enjoy this comforting, savory hot pot!
**Ingredients**:- 400g salmon fillets, cut into chunks
- 1/2 head Napa cabbage, chopped
- 1 large carrot, sliced
- 1 leek, sliced
- 1 block tofu, cubed
- 4 shiitake mushrooms, sliced
- 4 cups dashi broth
- 3 tbsp miso paste
- 2 tbsp soy sauce
- 1 tbsp sake
- 1 tbsp mirin
- Green onions and shichimi togarashi (Japanese chili powder) for garnish
**Instructions**:1. In a large pot, heat the dashi broth and mix in the miso paste, soy sauce, sake, and mirin.
2. Add the salmon, cabbage, carrot, leek, tofu, and mushrooms to the pot.
3. Simmer gently for about 10-15 minutes, until the vegetables are tender and the salmon is cooked through.
4. Garnish with green onions and a sprinkle of shichimi togarashi, then serve hot and enjoy this comforting, savory hot pot!
