Ishikari Nabe

Serves 2

1 piece kombu (kelp)
2 medium potatoes, peeled and diced
1 medium carrot, peeled and diced
1 medium daikon, peeled and diced
1/3 medium cabbage, roughly chopped
1 package shimeji mushrooms, washed and stems trimmed
3 salmon fillets, diced ½ cup
(120 mL) miso and more to add at the end
2½ Tbs (37 mL) sake
2½ Tbs (37 mL) mirin
Soy sauce to taste

1. In a pot, soak kombu in 4 cups (1 L) of water for 30 minutes, then turn on heat and add carrots and potatoes. Remove kombu just before it comes to a boil then let boil for 3 minutes.

2. Add daikon, cabbage, mushrooms and salmon, and bring to a boil again.

3. Mix together miso, sake, and mirin, and add to the pot. Check flavour, and adjust with more miso or soy sauce if required.

4. Turn off the heat and add a small amount of additional miso at the end. Serve immediately.

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