Ishikari, Hokkaido

石狩鍋 | Ishikari nabe (鮭魚鍋) Salmon Hotpot | The Salad Days

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• published: 01 Mar 2016
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原文: http://wp.me/p742CC-bT 材料： 高湯： 昆布 1塊 水 1.5升 清酒 1湯匙 味醂 2湯匙 混合味噌(白味噌：赤味噌) 1湯匙：3湯匙 奶油 15g 鴻喜菇 1袋 新鮮香菇 6個 馬鈴薯 1個 絹豆腐 1盒 胡蘿蔔 1條 白蘿蔔 半條 大白菜 半棵 青蔥(段切) 1棵 水菜(段切) 幾棵 鮭魚 1塊 (以下的是今次沒有買到，但推薦去用的) 洋蔥 1個 大蔥 1棵 酒粕 (代替清酒) 牛乳 隨意 做法： 在大湯鍋裡盛1.5升開水和乾燥昆布，燒沸之前熄火，三至四個小時後撈起昆布。 白蘿蔔與馬鈴薯要輪切，厚度約0.5cm以下，然後丟進昆布高湯裡煮十分鐘至八成熟，撈起備用。 大白菜剝下葉片洗淨，像大寫A字一樣斜斜切開嫩葉和莖部，把他們分開。莖部切成幾個三角形，葉片也一樣。 切好的大白菜莖部放置在鍋底，舀一半分量的味噌在其上，再鋪白菜葉子。 香菇以刀子左右斜切，切十字花。鴻喜菇切走根部。 鮭魚洗淨拭乾，切塊。 依喜好把預備好的材料擺放上鍋子，可以把處理白菜、鴻喜菇和胡蘿蔔時剩下的廚餘藏在白菜堆裡( 不浪費 )，白蘿蔔與馬鈴薯交疊，最後加上剩下的味噌、味醂 、清酒和奶油，倒進一大半高湯，煮沸。 music credit : Rameses B - Bae Bae Recipe: For the Broth： Kombu 1piece water 1.5L sake 1tbsp Mirin 2tbsp White Miso 1 tbsp Red Miso 3 tbsp butter 15g Shimeji 200g shiitake 6piece potato 1 medium sized tofu 200g carrot 1 Daikon half piece chinese cabbage hlaf spring onion(diced) 1 Mizuna(or mustard greens) 100g salmon 1steak (you can also add these if you like to) 1 onion 1 leek Sake kasu (replacement for sake) milk Steps: 1.add 1.5L water into a large saucing pan. Add kombu, bring it to poaching(~70C) but not boiling. let it sit for 3-4 hours. 2. slice the daikon and carrot thinly(about 0.5cm), and cook it in water for ten minutes. 3. separate the leafy part and the stem part of the cabbage. cut them into triangle shape. 4.in a pot for hot pot, place the stem part of the cabbage first, then add half tablespoon of white miso, and one and a half tablespoon of red miso. 5. cut the shiitake mushroom so there is a cross like shape on the top of it. remove the stem of shimeji. 6. cut the salmon steak into small pieces. 7.align the ingredients as you like, and place the miso you left, mirin, sake and butter in the middle of the pot. 8. add the broth and bring it to boil. make sure to eat it salmon first as it will taste the best~ 9. you can serve with udon noodles or rice.