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Ishikari nabe (salmon and miso hot pot)

Ishikari nabe is a Japanese hot pot with salmon and miso broth, from Hokkaido, made here for 4 people in 45 minutes and rated easy. It costs about €4.70 per person. The key to getting it right is stirring the miso into warm broth off the heat, never boiling it, so it keeps its full flavor.

Tonight, ishikari nabe, Hokkaido's salmon hot pot, a big miso broth where everyone picks out vegetables and fish right at the table.

Ishikari nabe (salmon and miso hot pot)
Total time
45 min
Difficulty
Easy
Cost per person
€4.70
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Ishikari nabe is a big pot of miso broth simmered with cabbage, carrots, potatoes and thick salmon fillets. The tofu adds softness, the scallions bring freshness, and the butter, stirred in right at the end, melts on top for a rich, rounded finish that gives the dish its character.

It's a cold weather dinner, meant to be set in the middle of the table and shared ladle by ladle. Easy enough for a weeknight, it also works for a cozy Sunday meal, as long as everyone at the table enjoys fish and the gentle flavors of Japanese broth.

The ingredients

4 people

Fish counter

  • Salmon fillets 600 g

Fruits and vegetables

  • White cabbage 300 g
  • Carrots 2
  • Potatoes 2
  • Firm tofu 200 g
  • Onion 1
  • Scallions 2 sprigs

Pantry

  • Miso paste 4 tbsp
  • Instant dashi 2 tsp

Dairy

  • Butter 20 g

Allergens Fish, Soy, Lactose

The step by step recipe

  1. Make one and a half liters of broth with the dashi and bring it to a simmer.

    No dashi on hand, a light vegetable broth works perfectly well.

  2. Cut the cabbage into large pieces, slice the carrots into rounds, slice the potatoes and cut the onion into strips.

    Cut the vegetables thin, they need to cook in the same amount of time.

  3. Add the vegetables to the broth and cook until tender. 15 min

    The potatoes are ready when a knife tip slides in easily.

  4. Add the salmon, cut into large chunks, along with the cubed tofu, and let it poach gently. 6 min

    Skim off any foam that forms so the broth stays clear.

  5. Off the heat, dissolve the miso and stir it in with the butter and scallions, then serve right away.

    The butter melts on top, that's the signature touch from Hokkaido.

Our tips to get it right

  • Pick thick, very fresh salmon fillets, they hold together better during cooking and stay tender in the broth.
  • Cut all the vegetables to roughly the same thickness so they finish cooking together without leaving the potatoes too firm.
  • Taste the broth before adding the miso, it should already have some flavor since the miso is mainly there to season it further, not to carry all the saltiness.

The variations

  • Swap the salmon for cod or monkfish for a milder tasting version.
  • For a vegetarian take, skip the fish, double the tofu and use a vegetable broth instead of dashi.
  • To save time, chop the vegetables the night before and use instant dashi, the dish comes together in about 30 minutes.

What to serve it with

  • Bowl of steamed white rice
  • Hot green tea
  • Japanese pickled vegetables

Storage

Store leftovers in a sealed container in the fridge for up to 2 days, since the fish doesn't keep much longer than that. Freezing isn't recommended, as the tofu and potatoes change texture. Reheat gently over low heat without boiling to protect the miso's flavor.

Questions about this dish

Can you make ishikari nabe ahead of time?

You can prepare the broth and cut the vegetables the day before. Add the salmon, tofu and miso only right before serving to keep the best texture and flavor.

Can you replace the instant dashi?

Yes, a light vegetable broth works well if you don't have dashi on hand. The flavor will be slightly less briny but the dish stays balanced.

Why shouldn't the miso boil?

Miso loses its flavor and balance if it boils for too long. Always dissolve it in a little warm broth off the heat before stirring it in.

What type of tofu works best here?

Firm tofu is best since it holds its shape as cubes in the broth. Silken tofu breaks apart too quickly during cooking.

How long does it take to make an ishikari nabe?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an ishikari nabe?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an ishikari nabe cost?

About €4.70 per serving, or €18.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, soy, lactose. Always check the labels of the products you buy.

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