Ishikari Nabe

Warm up with a bowl of Ishikari Nabe, a comforting Japanese hot pot recipe hailing from Hokkaido, known for its rich umami flavors and nutritious ingredients. Centered around tender chunks of fresh salmon, this hearty dish combines winter favorites like daikon radish, napa cabbage, and shiitake mushrooms, all simmered in a savory miso-based broth infused with the essence of kombu and sake. Firm tofu and a medley of vibrant vegetables add layers of texture and flavor, creating a soul-soothing meal ideal for sharing with family and friends. Perfect for cold evenings, this one-pot wonder brings the authentic taste of Japan's northern countryside straight to your table. Serve it piping hot, and pair with steamed rice for the ultimate cozy dining experience!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams fresh salmon fillets
• 200 grams daikon radish
• 300 grams napa cabbage
• 1 medium carrot
• 200 grams shiitake mushrooms
• 3 stalks green onions
• 300 grams firm tofu
• 10 grams kombu (dried kelp)
• 1.5 liters water
• 3 tablespoons sake
• 4 tablespoons miso paste
• 2 tablespoons soy sauce
• 1 teaspoon sugar

Directions

Step 1

Cut the fresh salmon fillets into bite-sized pieces and set aside.

Step 2

Peel and slice the daikon radish into half-moons. Chop the napa cabbage into bite-sized pieces. Slice the carrot into thin rounds. Remove stems from shiitake mushrooms. Slice green onions diagonally and cut the firm tofu into cubes.

Step 3

In a large pot, soak the kombu (dried kelp) in 1.5 liters of water for 20 minutes. Heat the pot over medium heat and remove the kombu just before the water begins to boil.

Step 4

Add the sake, soy sauce, and sugar to the pot. Stir to combine.

Step 5

Using a ladle, scoop a small amount of the hot broth into a bowl. Dissolve the miso paste in the bowl, then pour the mixture back into the pot. Stir well to incorporate.

Step 6

Add the daikon radish, carrot, and napa cabbage to the pot. Simmer for 10 minutes until the vegetables are partially cooked.

Step 7

Add the salmon pieces, shiitake mushrooms, tofu, and green onions to the pot. Let the mixture simmer gently for another 10-15 minutes, ensuring the salmon is cooked through and vegetables are tender.

Step 8

Taste the broth and adjust seasoning with additional miso paste or soy sauce if needed.

Step 9

Serve the Ishikari Nabe hot, directly from the pot to individual bowls. Enjoy with steamed rice if desired!

Nutrition Facts

Serving size	3290.2 grams (3290.2g)

Amount per serving	% Daily Value*
Calories	1653

Total Fat 64.60g	83%
Saturated Fat 14.30g	72%
Polyunsaturated Fat 1.70g
Cholesterol 309mg	103%
Sodium 4643mg	202%
Total Carbohydrate 73.10g	27%
Dietary Fiber 22.30g	80%
Total Sugars 29.30g
Protein 181.60g	363%

Vitamin D 1887IU	9433%
Calcium 1021mg	79%
Iron 13mg	72%
Potassium 4343mg	92%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.3%

Protein: 45.4%

Carbs: 18.3%