Ishikari Nabe - Miso Butter Hot Pot with Salmon and Pork
Вставка
- Опубліковано 4 чер 2024
- Film by Jackie
Director / Producer (Beach House LA)
hisahirai@gmail.com
View the full recipe in TOIRO's website linked below
happydonabelife.com/recipes/m...
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(Comments by Naoko)
I've made this hot pot many times this season, both for myself and many other people. And, many of them asked me to share the recipe so they can make it home. The miso broth has two kinds of miso for complexity. The addition of butter at the end gives the beautiful depth in flavor.
Ishikari Nabe is originally a regional dish from Hokkaido (the northern island of Japan), and to me, the must "rule" to be called Ishikari Nabe is that the dish has to have salmon and potato in the miso broth. They taste so good together (especially with the butter added at the end)! That being said, the broth can go well with just about anything, so you can change around the ingredients to cook in it. When I cook for my vegan friends, I use kombu and shiitake dashi, and make it with tofu and different kinds of mushrooms (and no butter).
You can make the miso base (mixture of the miso, sake, mirin and soy sauce) in advance, and when it's ready to serve, you can simply combine the miso base with dashi, and start cooking the ingredients in it at the table (or at in the kitchen stove and serve at the table).
For "shime" (finishing course), I love making ojiya (soupy porridge) in the remaining broth. Ramen is also great, too.
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Miso Butter Hot Pot with Salmon and Pork Belly
(Ishikari Nabe)
Equipment: Classic-style Donabe (2.5-qt/ 2,500 ml or larger)
Ingredients
(Broth)
3 tablespoons Miso
2 tablespoons Saikyo Miso or other sweet white miso
1/4 cup (60 ml) sake
2 tablespoons mirin
1 tablespoon soy sauce
1 quart (1 liter) kombu & bonito dashi or your choice of stock
2 medium (about 12 oz/ 360 g total) potatoes, cut into 1.5" (4 cm) pieces
7 - 8 leaves from medium napa cabbage, cut into large bite-size pieces (separate the bottom part from the top leafy part)
7 oz (200 g) enoki mushrooms, bottom end trimmed
10 oz (300 g) salmon, cut into 4 - 5 cubes
10 oz (300 g) pork belly slices, cut into 2" (5 cm) long
5 oz (150 g) chrysanthemum leaves, but into 2" (5 cm) long
2 tablespoons (in slices) unsalted butter
Kanzuri, for serving
Shime (finishing course)
Freshly cooked rice
3 - 4 eggs
Shichimi togarashi
Procedure
1. To make the miso broth, whisk together both kinds of miso, sake, mirin, and soy sauce until smooth. Stir in the dashi. Transfer the mixture to a donabe. (Or, you can do the whole process in a donabe for convenience.)
2. Combine the potato and water in a sauce pan and bring to a boil. Turn down the heat to simmer, and add a good pinch of salt. Simmer until the potatoes are almost tender (but not very soft yet). Drain and let the potatoes cool down. Arrange the potatoes with the rest of the ingredients (down to butter) in a platter(s).
3. (If you have a portable table top burner like this, set the donabe on the burner with the platters at the table and start cooking. Otherwise, you can cook everything at over kitchen stove top and bring the finished dish to the table.) Heat the miso broth in the donabe over medium-high heat. As soon as it starts to simmer, add the bottom part of the napa cabbage. Cover with lid, and let it cook for a few minutes.
4. Add the remaining napa cabbage and enoki mushrooms. Cover again and cook for another few minutes.
5. Add the pork belly and salmon, and cook for a couple of minutes or until they are cooked through. Finally, add the chrysanthemum leaves and butter. Turn off the heat. Let the chrysanthemum leaves wilt and the butter to melt.
6. Serve into individual bowls immediately with kanzuri on the side.
Shime (finishing) Course
1. To make the shime course, make sure to save some broth (at least 1/3 of the original amount). Bring the remaining broth to a high simmer. Add some freshly cooked rice (about 2/3 of the broth's volume is usually ideal) and let the rice loosen by using a spatula or chopsticks. Cook for a couple of minutes so the rice grains can absorb some broth.
2. Beat the eggs and gradually drizzle into the simmering rice/ broth mixture. Turn off the heat. Cover (if you like) and let the eggs cook to your desired consistency.
3. Serve into individual bowls. Sprinkle some shichimi togarashi, if you like. - Навчання та стиль
Oh good! I'm glad you're going to continue.
I just tired this recipe this past weekend! So delicious! Thank you for posting!
Amazing. Keep up the amazing recipes and videos
I can’t wait to make these recipes! The rice porridge looks SO inviting, on this cold, damp day!
So happy to see you making videos again!!
Thank you so much! Hope you stay safe and healthy.
I feel very inspired by this video, thank you Naoko! I'm going to try making Ishikari Nabe soon :)
Happy to find your videos using Donabe. Thank you!
happy to see you back
Thank you! Please stay safe.
Yay! So happy to see you posting new content. Thank you for sharing this recipe with us. I can't wait to try it out :)
Thank you so much! Please stay safe!
Thank you so much for sharing your recipes with us ! I try to learn japanese cooking with books, but it's really more efficient with your videos. Send us more ;-) I'd love to learn how to prepare every day meals.
I am very happy for your return! This recipe looks so delicious. I am looking forward to many more great videos from you. :)
Thank you so much! We hope to post more videos in the future...so, please stay tuned. And, please stay safe!
Thank you for the inspiration, Happy Donabe Life!
Thank you so much!! Hope you guys are well...please stay safe!!
Yes more videos please!
I will try! Thank you...please stay safe.
Naoko's Happy Donabe Life thank you you as well. One question please how to I clean outside my donabe. Water overflowed and it blackened the bottom a bit and the side. Thanks so much
Welcome back!
Thank you!! Please stay safe.
Hello Naoko, what is the size of this beautiful donabe please ? I would like to buy it on your website, but i don't know if it's a medium or a large one on this video.
Welcome back. I wonder can I cook this with my Mushi Nabe?
Thank you! Yes, any donabe can work:-) Please stay safe.
Please make more videos
I need to make sure I leave broth, but it always runs out