Ishikarinabe(Ishikari hot pot) ｜ Our Regional Cuisines
RECIPE
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.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
