Hokkaido Prefecture

Ishikarinabe(Ishikari hot pot)

Ishikarinabe(Ishikari hot pot)
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Ingredients (for 4 persons)

  • salmon 400g
  • milt small quantity
  • tofu 1clique
  • salted salmon roe small quantity
  • daikon radish 150g
  • solidified jelly made from the rhizome of devil's tongue (konnyaku) 1
  • carrot 100g
  • shiitake mushrooms 4 pieces
  • monk's quarters 50g
  • shallot 3
  • spinach 100g
  • white rape 4 pieces
  • French beans 50g
  • Juicy kombu 3 pieces of 30g
  • soup stock made from konbu appropriate quantity
  • Mixed miso] Miso 100g
  • Mixed miso]Mirin (sweet cooking sake) 2 tbsp.
  • Mixed miso]Sugar small quantity
  • salt small quantity
  • powdered Japanese pepper powder small quantity

How to cook

  • 1. Cut the salmon into chunks, cut the milt into pieces of appropriate size, remove the muscles from the skin, and make them into barako.

  • 2. Cut tofu into cubes, tear konnyaku into bite-sized pieces, cut daikon, carrot, and shiitake mushrooms into half-moon or ginkgo (ginkgo) pieces, burdock root into thin strips, and scallion into diagonal slices.

  • 3. Boil Chinese cabbage and spinach, wrap spinach around a core of Chinese cabbage, tie in 3 or 4 places with thinly sliced kelp, and cut into 2 to 3 cm pieces. Fold the stringy part of the string beans by hand, and boil them green.

  • 4. Place kombu (kelp) in an iron or earthenware pot, place a bowl of miso (a mixture of miso, mirin, sugar, and salt) in the center, and place salmon, milt, sujiko, tofu, konnyaku, vegetables, etc. around the kombu.

Recipe Arrangements

provider : A Taste of Hokkaido" by Akiko Nambu

* Recipes vary depending on the region and home.

* This recipe video has been partially arranged to make it easier to cook at home.