How to make delicious Ishikari nabe, a local dish from Hokkaido, Japan 👩‍🍳nabe Recipes/Healthy

salmon

🥗Healthier: mackerel

💰Cheaper: pollock

Mackerel is lower in calories and rich in omega-3 fatty acids.

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh is a protein-rich alternative with a firmer texture.

kombu

🥗Healthier: dried seaweed

💰Cheaper: vegetable broth

Dried seaweed provides umami flavor at a lower cost.

sake

🥗Healthier: rice vinegar

💰Cheaper: white wine

Rice vinegar adds acidity without alcohol.

Cut Chinese cabbage and mizuna into appropriate sizes.

Cut off the ends of the shiitake mushrooms and use a decorative knife.

Cut tofu and salmon in half.

Put ingredients A (water, miso, sake, mirin, dashi) into a pot and bring to a boil over medium heat.

When it boils, add Chinese cabbage, mizuna, shiitake mushrooms, tofu, and salmon and simmer until boiled.

Once it's boiled, add black pepper and butter and it's done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens