Easy1 hour
Where it comes from
Originating from the Ishikari region of Hokkaido, this nabe reflects the area's rich salmon fishing tradition and cold climate comfort food.
Follow the thread
On the Palate
What goes into it
How it's made
- 1
Prepare a dashi broth with kombu and white miso.
- 2
Cut salmon, cabbage, daikon, carrot, and tofu into bite-sized pieces.
- 3
Add vegetables and tofu to the boiling broth.
- 4
Gently place salmon into the pot and simmer until cooked.
- 5
Finish with a knob of butter for richness.
