Donabe Recipes ·
Recipe ·
Hokkaido Ishikari Nabe (Salmon Miso Nabe)
| Ingredients | |||
|---|---|---|---|
| 6 | Salmon Fillets | 1/4 | Cabbage |
| 1 tbsp | Cooking Sake | 1 bag | String Konnyaku |
| 1 pinch | Salt | 1 piece | Tofu |
| 2 | Potatoes | 10 cm | Kelp |
| 1 | Onion | 1L | Water |
| 4 | Shiitake Mushrooms | 3 tbsp | Cooking Sake |
| 1 | Long Green Onion | 4 - 5 tbsp | Miso |
| 1 tbsp | Butter | ||
METHOD
- Slice salmon fillet into half, put (A)sake and salt and leave for a while.
- Slice vegetables. (Peel potato then cut into 4, onion cut into 8, cabbage sliced 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.
- Put water and kelp in the donabe, heat over a low flame. Take off kelp just before boiling, and add sake, other ingredients of 2. and 3.
- When cabbage is softened, and miso paste by dissolving carefully. Put salmon and boil for a while. Add butter.
