Ishikari Nabe (Salmon Miso Hot Pot)
繁體中文

Ingredients

Salmon Filet (cut cubes) 2/3 lb (300g) Sake 2 Tbs Daikon radish (cut thick slices) 1/3 lb (150g) Carrot (cut thick slices) 1/3 lb (150g) Potato (cut chunks) 1/3 lb (150g) Onion (julienned) 1 small Shiitake mushroom 8 small Beech mushroom (tear apart) 1 pack Regular tofu (cut cubes) 1 pack Baby spinach leaf 1/4 lb (113g) 味增湯頭 Miso Soup Base 1 份 portion

Instructions

1.	Marinate the salmon with 2 tbs. of sake for 15 minutes.
2.	Prepare the Miso Soup Base. I use white miso and red miso this time - ratio 3:1.
3.	Place 4 cups of bonito soup base, daikon, carrot, potato and onion in a donabe pot. Bring the mixture to a boil. Skim off the foams on the surface of the soup. Turn the heat down to medium-low, cover and cook for 10 minutes.
4.	Remove the lid. Add miso and dissolve it through a mesh strainer.
5.	Add shiitake mushroom, beech mushroom, tofu and salmon; arrange the ingredients around the pot. Cook over medium heat until the salmon is 90% done. Add the spinach and cook until it is done.

石狩鍋
ENGLISH

材料

鮭魚片(切小塊) 2/3 磅 (300克) 清酒 2 大匙 白蘿蔔(切厚片) 1/3 磅 (150克) 胡蘿蔔(切厚片) 1/3 磅 (150克) 馬鈴薯(切塊) 1/3 磅 (150克) 洋蔥(切絲) 1 個(小) 香菇 8 朵(小) 松柳菇(撕開) 1 包 板豆腐(切小塊) 1 盒 菠菜葉 1/4 磅 (113克) 味增湯頭 Miso Soup Base 1 份 portion

做法

1.	鮭魚抹上2大匙杯清酒後醃15分鐘。
2.	準備 味增湯頭。我這次用白味增和紅味；比例3：1。
3.	土鍋內加入4杯柴魚高湯，白蘿蔔，胡蘿蔔，馬鈴薯和洋蔥煮滾。撇去浮在湯上的泡沫渣滓。關中小火加蓋煮10分鐘。
4.	掀開蓋子，加入味增醬在濾網裡化開。
5.	加入香菇，松柳菇，豆腐和鮭魚並擺好位置。用中火煮到鮭魚9分熟時加入菠菜燙熟即可。

最後更新 (Last Update): 10/13/2020
版權所有，未經同意請勿翻印。
All rights reserved. Do not duplicate without permission.