Ishikari Hot Pot Recipe

Ishikari Hot Pot Recipes

Ingredients :






55 g

250 g

300 g

25 g

10 cm

3-5 tablespoons


salmon steaks, scaled, skin left on




fresh shiitake or button mushrooms

coriander leaves or watercress

firm tofu

konnyaku (optional)


piece dried konbu (kelp) (optional)


spring onions, finely chopped, to serve

Method :

Cut salmon steaks into chunks. Halve onion and cut into 0.5 cm thick slices. Slice potatoes and carrots into 1 cm thick discs (if large, cut into half moons) and parboil separately. Drain and set aside. Slice shiitake mushrooms diagonally into 4 slices. Chop coriander leaves or watercress into 6 cm lengths. Cut tofu and konnyaku, if using, in half lengthways, then cut tofu into 1 cm squares and konnyaku into 0.5 cm slices. Melt butter in a large cast iron pot and stir fry onion slices for 1-2 minutes. Add konbu and enough water to fill half the pot. Bring to the boil over medium heat, discard konbu and lower heat. Dissolve miso in a bowl with some of soup, then stir back into pan. Add potatoes, carrots, salmon, mushrooms and konnyaku, cover and cook over low heat for 5 minutes. Add coriander or watercress and tofu; simmer for 3-4 minutes. Serve sprinkled with spring onion.

Serves 4-6

Ishikari is a river on the northern island of Japan which is famous for salmon.

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