Japanese cuisine · Soups & Stews

Ishikari Nabe

Salmon simmered with potatoes, cabbage and corn in miso broth – Hokkaido's fisherman's hotpot, finished with butter.

Ingredients · for 4 servings

• 700g salmon fillet (skin on)
• 1.2L dashi
• 5 tbsp miso paste
• 600g potatoes
• 300g white cabbage
• 2 onions
• 1 carrot
• 150g corn
• 300g firm tofu
• 2 tbsp sake
• 30g butter
• Salt, pepper

Instructions

1. Remove any bones from the salmon, cut into large cubes, salt lightly, let sit for 10 min., then pat dry.
2. Cut the potatoes into chunks, the carrot into half-moons, the onions into wedges and the cabbage into broad strips.
3. Bring the dashi to a boil with the sake, add the potatoes, carrot and onions and cook over medium heat for 12 min.
4. Add the cabbage, corn and diced tofu and simmer for a further 5 min., until the cabbage wilts down.
5. Dissolve the miso paste smoothly in a ladleful of the broth and stir it in – from this point on, don't let it boil again or the miso will lose its aroma.
6. Add the salmon, cover and let it poach for 5–6 min. until just opaque, melt the butter over the top and serve with pepper.