📝 About This Recipe
Hailing from the rugged coastline of Hokkaido, Ishikari-nabe is a soul-warming hot pot named after the Ishikari River, famous for its autumn salmon runs. This rustic fisherman's dish features succulent salmon fillets and earthy root vegetables simmered in a rich, buttery miso broth that balances savory umami with a hint of sweetness. It is the ultimate communal comfort food, designed to ward off the chill of a northern winter with every nourishing spoonful.
🥗 Ingredients
The Protein
- 1 lb Fresh Salmon Fillet (cut into 2-inch chunks, skin-on preferred)
- 200 g Salmon Bone or Head (optional, for deeper broth flavor)
The Broth Base
- 5 cups Kombu Dashi (prepared from dried kelp or high-quality powder)
- 3 tablespoons White Miso (Shiro Miso) (provides a mellow sweetness)
- 2 tablespoons Red Miso (Aka Miso) (adds depth and robust fermented flavor)
- 1/4 cup Sake (to remove fishiness and add aroma)
- 2 tablespoons Mirin (for a subtle sweet glaze)
- 1 tablespoon Unsalted Butter (the signature Hokkaido finishing touch)
Vegetables and Tofu
- 1/2 head Napa Cabbage (cut into 2-inch wide pieces)
- 4 inches Daikon Radish (peeled and sliced into half-moons)
- 1 medium Carrot (sliced into decorative coins)
- 1 stalk Naganegi (Japanese Long Onion) (sliced diagonally into 1-inch pieces)
- 4-6 pieces Shiitake Mushrooms (stems removed, caps decorative-cut)
- 1 bundle Enoki Mushrooms (roots trimmed and pulled apart)
- 1 block Grilled Tofu (Yaki-dofu) (cut into 1-inch cubes)
- 2 medium Potato (peeled and cut into bite-sized chunks)
Garnish
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder)
- 1 pinch Sansho Pepper (optional, for a citrusy tingle)
👨🍳 Instructions
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1
Prepare the salmon by lightly salting the chunks and letting them sit for 10 minutes. Rinse with boiling water quickly (shimo-furi) to remove impurities and any 'fishy' scent, then pat dry.
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2
In a large Japanese clay pot (donabe) or a heavy-bottomed pot, add the dashi and the potatoes and daikon, as these take the longest to cook.
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3
Bring the dashi to a gentle simmer over medium heat. Skim off any foam that rises to the surface to keep the broth clear.
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4
Add the sake and mirin to the simmering dashi. This builds the flavor foundation of the broth.
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5
Layer in the tougher parts of the napa cabbage (the white stems), the carrots, and the shiitake mushrooms. Cover and simmer for 5-7 minutes until the vegetables begin to soften.
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6
Whisk the white and red miso pastes together in a small bowl with a ladleful of the warm broth until completely smooth. Do not add the miso directly to the pot to avoid lumps.
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7
Pour the miso mixture back into the pot, stirring gently to incorporate. Lower the heat to ensure the broth does not reach a rolling boil, which can degrade the miso's aroma.
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8
Carefully add the salmon chunks, grilled tofu, and the leafy green parts of the napa cabbage.
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9
Arrange the enoki mushrooms and naganegi on top for a beautiful presentation. Cover the pot.
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10
Simmer for another 5 minutes, or just until the salmon is cooked through and opaque. Be careful not to overcook the fish, as it should remain succulent.
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11
Just before serving, place the pat of butter in the center of the pot and let it melt into the broth, creating a glossy, rich finish.
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12
Bring the pot to the table and serve immediately into individual bowls, ensuring everyone gets a mix of fish, vegetables, and plenty of broth.
💡 Chef's Tips
Always use a mix of red and white miso; the white provides sweetness while the red provides the necessary salty backbone. Don't skip the 'shimo-furi' (hot water blanching) of the salmon; it is the secret to a clean-tasting, professional broth. Potatoes are a unique addition to this specific hot pot because of Hokkaido's famous potato harvest—don't leave them out! If the broth reduces too much, top it up with a bit more dashi or water to keep the saltiness balanced. For a truly authentic experience, use salmon with the skin on; the collagen in the skin adds wonderful body to the soup.
🍽️ Serving Suggestions
Serve with a side of hot steamed Japanese short-grain rice to soak up the miso broth. Pair with a chilled, dry Junmai Ginjo sake to cut through the richness of the butter and salmon. Once the ingredients are mostly eaten, add cooked udon noodles or rice to the remaining broth to make a 'shime' (finishing) dish. Provide a small dish of Shichimi Togarashi for guests to adjust the spice level to their liking. A side of lightly pickled cucumbers (sunomono) provides a refreshing acidic contrast to the savory hot pot.