Now, salmon fishing is entering the peak of its season! This healthy and balanced hot pot has a variety of local ingredients in Hokkaido. You may also add udon noodles or rice to the remaining broth and enjoy the last drop of delicious soup. The pink pigment of salmon is very rich in antioxidants, which will help keep you look younger! (*^_^*) 今、鮭漁の最盛期です！この石狩鍋は北海道の食材をふんだんに取り入れた栄養バランスの良い鍋料理です。スープが残ったら、うどんやご飯を入れると出しがきいているので美味しいですよ。鮭の赤い色は抗酸化物質が豊富に含まれていてアンチエイジングが期待できます！(*^^*)
After salting the salmon, you'll see liquid on its surface. Removing the liquid by pouring water will reduce its fishy odor. The salmon will partially absorb the salt when you let it sit for about 15 minutes. The miso broth has a savory flavor so lightly seasoning the fish works fine. :) MichiCrafts
This is the best channel on youtube. I mean, it's my favorite. Thank you for the delicious recipes, and for the warmth, comfort and feeling of being a welcomed guest that I get from your videos. =)
Why do I keep doing this to myself!? This is torture! All these foods look so delicious. I think I've already watched 99% of the videos, yet I've never tried a single one of the recipes. Japanese cooking is so beautiful! I'm obsessed with it. Maybe it's just me, but watching these videos actually help me to relax. Thanks so much for making and posting these videos!
Nephilim Slain For sure! I really wanna try one of the recipes with Kobe beef- sukiyaki in particular, but I can't find Kobe beef anywhere, and even if I could, I bet it'd be too pricey to buy. Have you tried any of the recipes yourself yet? Which one is your favorite?
I think it's similar to wagyu steak, pretty pricey. Just get eye fillet and cut it yourself, that's what I do. I knew how to cook most things before watching the channel, but I really like the pork in special sauce on rice she does, can't think of the name of it.
Nephilim Slain Good to know! Thanks for the tip! I should definitely give it a try and see how it turns out. I'm not very familiar with Japanese cooking seeing that my background is Italian-Brazilian and I live in the US. But I love food, and I love trying new things, so this should be quite an adventure! Have you ever lived in Japan before? How did you become acquainted with Japanese cooking? And I'm not quite sure what dish you're talking about, but it sounds good!
Just made this thanks. Skipped all the extreme salt ingredients(used salt alternatives for salt taste)and added salmon fish heads and shimmered 1 hour. Added lemongrass sticks also in pot, after poured one bowl miso(use less powder for lower sodium when adding to pot) yummy added siracha to other made spicy very good.
Dude, I can't believe you said that, this show used to asmr me to SLEEP all the time and I didn't even really get why, it was just super relaxing. And then I started watching asmr stuff and I was like AH MAN it's like cooking with dog! Hello my fellow tingle head!
PotentiallyHarmful Same here! I watched Cooking With Dog wayyy before I got into asmr, and once I started watching asmr, I was like 'psssh, CWD wannabes!'.
im a new follower so im surprised by how different this video is to the one from 2008 (sweet potato one, quality wise)! Francis' voice sounds more like a good-looking gentleman here!
Hello!! I really enjoy watching your show, thanks to you I learned a lot on Japanese food! I have a request: when you have time, could you please make a video on how to make a taro chiffon cake? Thank you! Regards from Italy Alex
This is a great channel that has helped me many times, so thanks for all your effort, delicious recipes and happy moments you have given me. Greetings from Mexico. :) we love francis
I used some frozen salmon i hadn't known what to do with in this recipe, it was perfect for a cold day like today, thank you for sharing all of these recipes with us. I wanted to know, can you use other fish in this recipe, like tuna? It's easier to get fresh tuna around where I live. Fresh salmon tends to be hard to come by.
I've been quite ill lately so soups are what I'm really craving, and this one looks so yummy. It also doesn't seem difficult to make! Thanks for sharing this recipe. :)
Rubbing salt onto the fillet will help reduce and nutralize the fishy smell, but let it sit for about 15-20 minutes. Then rinse the excess salt off the fillet. Lemon juice will do the same but might change the flavor of the fish soup, but rinse the lemon juice off as well.
I made an ishikari nabe with this recipe last night. It was delicious! I do have a question, though: the salmon was a bit overcooked. I can get salmon scraps from my nearby market. Could I use those to flavor the dashi and then put on the salted salmon just when it's time to simmer in the donabe, in hopes of getting a flakier salmon?
Un bon plat pour la première neige arrivée hier ! Je ne trouve pas de Shungiku ici :-( mais des chrysanthemes, oui ! Sont-ils tous comestibles ?? A good dish for the first snow arrived yesterday ! I do not find Shungiku here :-( but of the chrysanthemums, yes ! Are they all edible ??
Je vais essayer (même si pour le coup ça ne sera plus vraiment un ishikari nabe) avec seulement le saumon, pomme de terre, tofu, maïs, choux et shiitake, rien qu'avec ces ingrédients ça devrait être pas mal ^^ (sans oublier l’assaisonnement). Par contre est ce que quelqu'un sais ce que sont les long green onions? Ou comment les remplacer?
Superqwack3D C'est tout simplement du poireau ! Mais un poireau fin, avec beaucoup de blanc, pas nos gros poireaux à soupe :-) Sinon, tu peux les remplacer par des petits oignons blancs frais avec tige généralement vendus en petite botte, ou des cives (genre de ciboulette épaisse).
Dou mo arigatou gozaimasu! Such an easy but delicious recipe! Wonderful for busy professionals. I live in Seattle where there is a lot of fresh local or Alaskan salmon for sale but always have trouble thinking of alternative ways to cook it besides the traditional pan fry or oven baking. Wiki has a good introduction to 石狩鍋：ja.wikipedia.org/wiki/%E7%9F%B3%E7%8B%A9%E9%8D%8B
What kind of knife is that? The one she used to cut potato and through corn cob. Is it a nakiri? I thought nakiri couldn't cut through stuff like the core of the corn.
You can use other type of meat instead of the salmon but we don't call the dish Ishikari Nabe. :) The sake will remove the fishy odor and also bring out the savory flavor. If sake is not available, you might want to add shredded ginger root instead. :) Kitsanapon Pitaratae
yeeeeeahhh its Friday...../by u Saturday =) Cooking with the Dog Time hihiiii..... i wish it would come EVERYDAY ...or longer Videos !!! XD Thx for this Video.... p.s eat only the people from Hokkaidō Region Ishikari nabe or from the other regions too?? lucas
The foam can be a bit bitter, so they remove it so that it doesn't cause any unwanted flavour One user explains it here: cooking.stackexchange.com/questions/20390/why-skim-scum-from-the-surface-of-a-simmering-stock
I want to buy a donabe pot. What size do you recommend. My household is a single person one. But I wonder if a smaller size donabe works well? Does anyone have experience to share? Probably 3000 to 4000ml is good. Up to what level do you need to fill an earthen ware pot? I guess it's at risk for damage if you heat it when it's not properly filled?
Now, salmon fishing is entering the peak of its season! This healthy and balanced hot pot has a variety of local ingredients in Hokkaido. You may also add udon noodles or rice to the remaining broth and enjoy the last drop of delicious soup. The pink pigment of salmon is very rich in antioxidants, which will help keep you look younger! (*^_^*) 今、鮭漁の最盛期です！この石狩鍋は北海道の食材をふんだんに取り入れた栄養バランスの良い鍋料理です。スープが残ったら、うどんやご飯を入れると出しがきいているので美味しいですよ。鮭の赤い色は抗酸化物質が豊富に含まれていてアンチエイジングが期待できます！(*^^*)
Can you adopt me please
Andrew Harris You have low ambitions...
in the pumpkin cheesecake recipe, you can use mascarpone instead of the cream cheese. :) *****
福 士 蒼 汰 の赤裸々な過去のプリクラが 流 失 。。。
blog.crooz.jp/cwse/ShowArticle/?no=2
words cannot describe how much i love this channel
I know that feel.
Same here!
you just did
That’s why you are in tears crying.
After salting the salmon, you'll see liquid on its surface. Removing the liquid by pouring water will reduce its fishy odor. The salmon will partially absorb the salt when you let it sit for about 15 minutes. The miso broth has a savory flavor so lightly seasoning the fish works fine. :) MichiCrafts
The cookware used in this video really impressed me. The knife, spoon and pot were all fantastic.
I love winter in japan. Nabe, tsukiyaki, Oden... soooo goood!!
Simply watching this video makes me feel warm on the inside.
This is the best channel on youtube. I mean, it's my favorite.
Thank you for the delicious recipes, and for the warmth, comfort and feeling of being a welcomed guest that I get from your videos. =)
Why do I keep doing this to myself!? This is torture! All these foods look so delicious.
I think I've already watched 99% of the videos, yet I've never tried a single one of the recipes.
Japanese cooking is so beautiful! I'm obsessed with it. Maybe it's just me, but watching these videos actually help me to relax.
Thanks so much for making and posting these videos!
dasilverwelshman agree mate, though you should try cooking them, it's good when it works out :)
Nephilim Slain For sure! I really wanna try one of the recipes with Kobe beef- sukiyaki in particular, but I can't find Kobe beef anywhere, and even if I could, I bet it'd be too pricey to buy.
Have you tried any of the recipes yourself yet? Which one is your favorite?
I think it's similar to wagyu steak, pretty pricey. Just get eye fillet and cut it yourself, that's what I do. I knew how to cook most things before watching the channel, but I really like the pork in special sauce on rice she does, can't think of the name of it.
Nephilim Slain Good to know! Thanks for the tip! I should definitely give it a try and see how it turns out. I'm not very familiar with Japanese cooking seeing that my background is Italian-Brazilian and I live in the US. But I love food, and I love trying new things, so this should be quite an adventure!
Have you ever lived in Japan before? How did you become acquainted with Japanese cooking?
And I'm not quite sure what dish you're talking about, but it sounds good!
Demetrius LaShawn Wow, that came out of no where, insecure much? Take a chill pill man, make some tasty food.
I can't stop watching these videos!
I wanna visit Japan just to say how much I love you, Chef, and Francis!!! Thank you for the videos!!
I'm SO GLAD to see you and Francis coming bac love your shows! ;)
This is a lovely healthy at appetizing dish
Just made this thanks. Skipped all the extreme salt ingredients(used salt alternatives for salt taste)and added salmon fish heads and shimmered 1 hour. Added lemongrass sticks also in pot, after poured one bowl miso(use less powder for lower sodium when adding to pot) yummy added siracha to other made spicy very good.
That looks filling and delicious. Perfect for cold days.
this looks so fancy as well as absolutely mouthwatering!
Wow this looks delicious. I will definitely make this.
Why do I get sleepy whenever I watch Cooking With Dog? It's like ASMR.
Dude, I can't believe you said that, this show used to asmr me to SLEEP all the time and I didn't even really get why, it was just super relaxing. And then I started watching asmr stuff and I was like AH MAN it's like cooking with dog!
Hello my fellow tingle head!
Strange? To me the exact opposite. Because the Japanese woman is so sexy she excites me...
PotentiallyHarmful
Same here! I watched Cooking With Dog wayyy before I got into asmr, and once I started watching asmr, I was like 'psssh, CWD wannabes!'.
What is ASMR?????
elenicakes
Autonomous Sensory Meridian Response. Basically it's a sound that can cause relaxation.
im a new follower so im surprised by how different this video is to the one from 2008 (sweet potato one, quality wise)! Francis' voice sounds more like a good-looking gentleman here!
お肉の鍋しか作った事がなかったのですが、
石狩鍋に挑戦してみようと思います♪
That looks like such a nice knife to chop with. I wish I could find a nice set like those.
the food is always so fresh and amazing! I enjoy seeing your videos pop up on my subscribe feed
I am not that big a fan of seafood, but this looks so delicious. I'll have to try making this!
Hello!! I really enjoy watching your show, thanks to you I learned a lot on Japanese food! I have a request: when you have time, could you please make a video on how to make a taro chiffon cake?
Thank you! Regards from Italy
Alex
This is a great channel that has helped me many times, so thanks for all your effort, delicious recipes and happy moments you have given me.
Greetings from Mexico.
:) we love francis
That looks really delicious! I must try this, you make it seem so simple to make!
My favorite Japanese dish ever!!! Been wishing you would post this sometime - thank you so much :D
I used some frozen salmon i hadn't known what to do with in this recipe, it was perfect for a cold day like today, thank you for sharing all of these recipes with us.
I wanted to know, can you use other fish in this recipe, like tuna? It's easier to get fresh tuna around where I live. Fresh salmon tends to be hard to come by.
I love how you make all these dishes! They all look so delicious! And I like it when the chef smiles, it warms my heart! :)
Hi chef I'm in Ikebukuro, Tokyo, I'm enjoying watching your videos,while eating lol
delecious i watch all your vids,especially nabe ones im cooking it this Friday
This reminds me a little of Salmon Chan-Chan, one of our favourites.
I've been quite ill lately so soups are what I'm really craving, and this one looks so yummy. It also doesn't seem difficult to make! Thanks for sharing this recipe. :)
that looks and sounds delicious!!!
熱湯をかけると、うろこが取れやすくなるんですね。初めて知りました！
日本語で書いてるんですね！よかった！！！
Also that knife is made of carbon steel not aluminum, so it must be oiled with cooking oil prior to storage or else it is prone to rust.
This video was great! But, is there a substitute for the sake? Besides that, I love you're videos and keep doing what you're doing!
This looks REALLY oishii!
美味しそうです
Love your videos thank you
鍋の季節ですね。おいしそう！ うちも今夜はおでんにしようかな〜と思っていたところです。
もう寒いので、シェフもフランシス、カメラマンの方も体調にお気をつけくださいね。
風邪を引かないようにみんな気をつけますね。お気遣いありがとうございます！(*^_^*) themanamamamama
鮭の下ごしらえは勉強になりました。ありがとうござます。
最後にキッチンペーパーで水分を取る理由は分かりませんでしたが……。
This looks Amazing!!
This looks incredibly good :F
Good!! Had introduce ur channel to my mother in law!!!
Nice,thank you for sharing
Rubbing salt onto the fillet will help reduce and nutralize the fishy smell, but let it sit for about 15-20 minutes. Then rinse the excess salt off the fillet. Lemon juice will do the same but might change the flavor of the fish soup, but rinse the lemon juice off as well.
鮭がおいしそう！最後は雑炊にしたいですね♪
This looks AMAZING and I want to make it! Thank you! ;)
Hello... Can you do breakfast or obento pleas we need this ♡
I've been watching these videos for a long time but I've always wondered what the guy who's talking looks like.
Francis is the one talking. He looks like a dog!
I want to know too! Or maybe the dog really does have a manly voice and the ability to talk lol.
I think they posted a video of Francis's real face. He looks young. :O
He is very young! He is in a video they taped in the US I think.
yes. I've been looking for the video, but I cannot find it....
I love your show guys!!! Could you please get in some more vegetarien recipes? Arrigato!
Delicious, chef!
I think I could eat this everyday, yep.
THIS LOOKS SO AMAZING TT^TT I wish it was hot pot weather in Australia right now!
They are so cute!!! shes so kawaiiiiiiii
This really does look delicious, and It makes me sad that I'm allergic to salmon. It's my favorite fish.
it looks so goooood!
Looks nyum!
Looks amazing!
made me want to cry so yum looking
I can´t wait for a christmas recipe :3
Goodness that salmon looks good raw aswell
Winter recipes!!yayyy
ready to remove foam with my mesh strainer!
Love your videos
This looks absolutely yummy. I love having a nice bowl of miso soup in winter :)
Great video. May I ask... where can a person get one of pots that was on the stove towards the end of the video?
Search ‘Donabe’ on amazon.com :) You can find a variety of clay pot there! Chunkybutterfly
2:34 This sounds incredibly delicious! hahaha
I like this food!
Hello! I'm an avid follower. Please let me know the brand of your baking oven (behind the dog). Is it available here in Japan? Thank you!
damn i love you nakiri is it blue or super blue carbon? do you find it discolors any of your ingredients like onions?
You are the best!
great knife
I LIKE BUTTON!
I always like button!
What does salting the fish before pouring water over it and patting it dry do? Why not salt it after those steps?
Are there any good substitutes for chrysanthemum? Are they comparable to rocket salad, brokkoli or salicornia / samphire?
You can use your favorite leafy vegetable instead of the shungiku leaves. :)
That knife has seen better days I think.. aluminum to get so discolored?
the kombu kelp doesnt need to be removed?, doesnt it brings a bitter taste ?
Wow salmon is small in japan..or is it cut like that? Salmon in the us is usually fillets the length of ones forearm then cut smaller
its slices of the whole fillet
I made an ishikari nabe with this recipe last night. It was delicious!
I do have a question, though: the salmon was a bit overcooked. I can get salmon scraps from my nearby market. Could I use those to flavor the dashi and then put on the salted salmon just when it's time to simmer in the donabe, in hopes of getting a flakier salmon?
From another ishikari babe recipe I got it said this is typically made with salmon scraps but not always.
Looks soooo good *_*
うちでは、酒粕を入れたり、牛乳をちょっぴり入れたりしてました。じゃがいもが溶けたつゆも美味しいですよね。（＾ω＾）
酒粕はさらに体が温まってこれからの季節良いですね♪ 見ていただきありがとうございます！(*^_^*) okikuchan59
Un bon plat pour la première neige arrivée hier ! Je ne trouve pas de Shungiku ici :-( mais des chrysanthemes, oui ! Sont-ils tous comestibles ??
A good dish for the first snow arrived yesterday ! I do not find Shungiku here :-( but of the chrysanthemums, yes ! Are they all edible ??
Ca donne tellement envie ! Je sais ce que je vais faire l'hiver à manger ^^
Je vais essayer (même si pour le coup ça ne sera plus vraiment un ishikari nabe) avec seulement le saumon, pomme de terre, tofu, maïs, choux et shiitake, rien qu'avec ces ingrédients ça devrait être pas mal ^^ (sans oublier l’assaisonnement). Par contre est ce que quelqu'un sais ce que sont les long green onions? Ou comment les remplacer?
Superqwack3D C'est tout simplement du poireau ! Mais un poireau fin, avec beaucoup de blanc, pas nos gros poireaux à soupe :-)
Sinon, tu peux les remplacer par des petits oignons blancs frais avec tige généralement vendus en petite botte, ou des cives (genre de ciboulette épaisse).
grabotte
Merci beaucoup pour ta réponse! Ça va pas mal m'aider à l'avenir ^^
Dou mo arigatou gozaimasu! Such an easy but delicious recipe! Wonderful for busy professionals. I live in Seattle where there is a lot of fresh local or Alaskan salmon for sale but always have trouble thinking of alternative ways to cook it besides the traditional pan fry or oven baking. Wiki has a good introduction to 石狩鍋：ja.wikipedia.org/wiki/%E7%9F%B3%E7%8B%A9%E9%8D%8B
Wonderful!
yummmmmm
What kind of knife is that? The one she used to cut potato and through corn cob. Is it a nakiri? I thought nakiri couldn't cut through stuff like the core of the corn.
these are great for study breaks. uwu
酒無しでできますか？どうしても作りたいけど酒は駄目なんで・・
francis
I can use meats instead of salmon? and sake is not available in my area.
You can use other type of meat instead of the salmon but we don't call the dish Ishikari Nabe. :) The sake will remove the fishy odor and also bring out the savory flavor. If sake is not available, you might want to add shredded ginger root instead. :) Kitsanapon Pitaratae
What kind of tofu would be best for this? Silken? Firm?
yeeeeeahhh its Friday...../by u Saturday =)
Cooking with the Dog Time hihiiii.....
i wish it would come EVERYDAY ...or longer Videos !!! XD
Thx for this Video....
p.s eat only the people from Hokkaidō Region Ishikari nabe or from the other regions too??
lucas
The hot pot Ishikari Nabe is popular all over Japan especially in this season. :) Thank you for watching! Lucas Rossi
I've been wondering about this for a long time. Why do we have to remove the foam, and what causes the foam?
The foam can be a bit bitter, so they remove it so that it doesn't cause any unwanted flavour
One user explains it here: cooking.stackexchange.com/questions/20390/why-skim-scum-from-the-surface-of-a-simmering-stock
Thanks.
塩と熱湯で臭みを取るんですね、これで魚臭いのが苦手な方もおいしく頂けそうですね＾＾
じゃがいもとコーンが入るところがなんとも北海道な感じです
これから鍋の時期なので、家族で鍋を囲むのが楽しみです：Ｄ
下処理をきちんとすることが美味しさの秘訣です♪ 家族で美味しい石狩鍋、ぜひお試しください！ (*^_^*) タムコウ
Where can I find shugiku? I'm from Australia ^^
Any asian grocery store that sell herbs and veggies will have it
thank you♡
i've always ask me, why do you remove the foam? :D
I want to buy a donabe pot. What size do you recommend. My household is a single person one. But I wonder if a smaller size donabe works well? Does anyone have experience to share? Probably 3000 to 4000ml is good. Up to what level do you need to fill an earthen ware pot? I guess it's at risk for damage if you heat it when it's not properly filled?