Ishikari Nabe (石狩鍋 レシピ 作り方)

Ingredients

2 Salmon Fillets
Salt
1 Potato that holds its shape when cooked (ex. may queen)
1~2 Cabbage or Napa Cabbage Leaves, cut into 5x5cm/2×2” pieces
6cm Ear of Corn, boiled (2.4”)
4 stalks of Shungiku, edible chrysanthemum greens
1 Long Green Onion, cut into 3cm/1.2” pieces
2 Shiitake Mushrooms
50g Maitake Mushrooms (1.8 oz)
(or substitute: enoki and shimeji mushrooms)
200g Tofu (7.1 oz)
Butter, optional
600ml Water (2.54 cups)
10g Dried Kombu Seaweed for dashi (0.4 oz)
2½ tbsp Miso
2 tbsp Sake

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