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Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, ishikari nabe - salmon and vegetable specialty hot pot from hokkaido region. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook ishikari nabe - salmon and vegetable specialty hot pot from hokkaido region using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region:

1. Make ready Raw salmon
2. Prepare Daikon Radish
3. Make ready Carrot
4. Prepare Potatoes
5. Prepare Chinese or napa cabbage
6. Make ready Japanese leek
7. Get packet Enoki mushrooms
8. Get Dashi stock
9. Prepare A
10. Prepare Miso
11. Make ready Sake
12. Take Mirin
13. Take Sugar

Instructions to make Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region:

1. Cut the daikon radish, carrot into quarter-round slices. Cut the potatoes into bite-sized pieces.
2. Cut the salmon into bite-sized pieces, and blanch in boiling water. Separate the enoki mushrooms. Cut the Chinese cabbage into pieces, and cut the Japanese leek diagonally.
3. Add the hard part of the Chinese cabbage from Step 1 and dashi stock into a pot.
4. When the harder core of the cabbage from Step 3 becomes soft, add the remaining Chinese cabbage from Step 2, and simmer.
5. When the cabbage from Step 4 starts to become soft and wilted, dissolve in the miso, and add the "A" ingredients, then adjust the flavour.
6. When the Chinese cabbage has become quite soft and the soup thick, turn off the heat, and you're done.

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