Ishikari Nabe (Hokkaido Salmon and Miso Hot Pot)
Local name: 石狩鍋
In short: Salmon, potato, cabbage, tofu and leeks simmered in a savory miso broth, a warming Hokkaido hot pot that comes together in about an hour. It takes about 45 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 25 min
- Resting
- 15 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 370 kcal
Hokkaido's Ishikari River is famous for its salmon, and the hot pot named after it, ishikari nabe, puts that fish at the center. Chunks of salmon, potatoes, cabbage, tofu and mushrooms simmer in a miso broth, and the fish flavors the soup as it cooks. It is a winter dish in northern Japan, served in a central pot so everyone can share. Pouring boiling water over the salted salmon first removes any fishy smell and keeps the broth clean.
Instructions
- Sprinkle the salmon with the salt and leave for 15 minutes. Place the pieces in a sieve and pour boiling water over them until the surface turns pale, then pat dry.
- Bring the dashi and sake to a simmer in a wide pot. Add the potatoes and carrot and cook for 8 minutes.
- Add the cabbage and mushrooms and simmer for 5 minutes more.
- Dissolve half of the miso in a ladle of hot broth and stir it in with the mirin. Lay the salmon and tofu in the pot and simmer very gently for 6 to 8 minutes, until the salmon is opaque and flakes easily. It should reach 63°C (145°F).
- Taste, then stir in more miso if you want a stronger flavor. Add the leek and turn off the heat.
- Bring the pot to the table and serve in deep bowls, with togarashi or sansho for anyone who likes a little heat.
Tips
- Keep the simmer gentle once the salmon goes in. A hard boil breaks up the fish and clouds the broth. Skim any foam off the surface.
- Salmon heads, collars and bones make the best broth if you can get them from a fishmonger. Rinse them with boiling water first, as for the fillet.
Questions and answers
Can I use other fish in ishikari nabe?
Salmon is traditional, but trout or firm white fish such as cod also works. Cut the fish into large pieces, so they do not fall apart in the broth.
Does ishikari nabe have butter?
Some modern versions finish the pot with a small knob of butter, which suits Hokkaido's dairy tradition. It is optional, and the recipe here is dairy-free without it.
Can I make it ahead?
Prepare the vegetables and fish up to a day ahead and chill them. Cook the pot just before eating, since overcooked salmon turns dry.
How long does it take to make Ishikari Nabe (Hokkaido Salmon and Miso Hot Pot)?
About 45 min in total: 20 min of preparation and 25 min of cooking.
How many calories are in Ishikari Nabe (Hokkaido Salmon and Miso Hot Pot)?
About 370 kcal per serving, with 30 g of protein, 28 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 370 kcal |
|---|---|
| Protein | 30 g |
| Carbohydrates | 28 g |
| Fat | 15 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 1500 mg |
Estimated values, calculated from the ingredients.
