Sockeye Salmon Hot Pot

Sockeye Salmon Hot Pot

Corn, Cabbage, Shiitake, Carrot, Potato, Daikon, Tofu
Miso Bonito Broth with Butter

Ishikari Nabe is a traditional Japanese hot pot dish from Hokkaido, named after the Ishikari River region. It features fresh salmon, a staple of the area.

Nabe, which means “pot” in Japanese, refers to a traditional Japanese hot pot dish. It’s both the name of the cooking vessel and the dish itself. Nabe involves simmering a variety of ingredients in a flavorful broth, typically served communally at the dining table, making it a social and comforting meal.

Sockeye salmon is an excellent choice for a Hokkaido-style Salmon Hot Pot due to its robust flavor, firm texture, and nutritional richness.

Its deep, rich taste complements the umami-packed miso broth, while its sturdy flesh holds up well during simmering, maintaining its shape and adding satisfying bites to the dish featuring an array of fresh vegetables, tofu, and potatoes.

While sockeye salmon is not native to Japan’s northernmost island, it has been introduced to Japanese waters, including areas around Hokkaido. The texture and full flavor make it the perfect species to shine in this delicious salmon hot pot.

Sockeye Salmon Hot Pot Recipe

Step 1

This recipe makes 2 batches in my small ttukbaegi (Korean earthenware pot). You can also use a larger donabe (Japanese clay pot) or soup pot, and make the recipe in one batch.

• 4 c. dashi (see below)
• 5 oz. mini gold potatoes – halved
• 6 oz. daikon – peeled, cut into half moons
• 1 ear corn – cut into 4 or 5 pieces
• 1/2 head green cabbage – quartered and cored
• 1 small carrot -peeled, sliced on the bias
• 2.5 oz. shiitake mushrooms – stemmed, sliced

Make dashi from scratch or use Hondashi (Bonito Soup Stock) quick method by dissolving Hondashi granules in boiling filtered water. Ratio is 4 cups water to 1 teaspoon granules.

Bring 2 cups of dashi to a boil in an earthenware pot. Arrange half of the potatoes, daikon, corn, cabbage, carrot, and shiitake in the pot. Lower to heat medium, cover, and cook for approx. 15 minutes until everything is cooked and tender.

Step 2

Meanwhile, make miso sauce.

• 5 T. white miso
• 4 T. sake
• 2 T. mirin
• 2 t. soy sauce

In a small bowl, mix ingredients together and set aside.

Step 3

• 10 – 12 oz. sockeye salmon fillet

Remove pin bones from the salmon. Cut into 1/2 inch slices. Leave the skin on, it will help hold it together and add flavor and silky texture, and can be eaten or not depending on preference. After simmering, the skin will slide off easily.

Step 4

• 1/2 block firm tofu – cubed
• 2 T. unsalted butter – sliced into pats

When vegetables are tender, add half of the miso sauce and stir gently. Add half the tofu and shingle half the salmon on top. Dot the top with butter pats. Be sure to put a pat to melt on top of the salmon. Cover and simmer to cook the salmon, about 5 minutes.

Step 5

• fine sea salt
• scallion – sliced
• cilantro – chopped
• sansho pepper

Season to taste with fine sea salt. Garnish with scallion and cilantro. Finish with a dusting of sansho pepper.

Repeat for second serving.

Note

This recipe was inspired by Nami of the fabulous Just One Cookbook. She was so gracious to do a Guest Post for the 5-Year Anniversary of Taste With The Eyes back in 2012! Arigato Nami!