Ishikari Nabe (Salmon and Miso Hot Pot)
Why this recipe works
- Layered savoury broth: Fish stock, sake, mirin, soy sauce and miso build depth quickly without needing a long simmer.
- Gentle miso finish: Whisking the miso into hot broth before returning it to the pot helps it dissolve evenly and keeps the flavour rounded.
- Complete one-pot meal: Vegetables, tofu and salmon cook in the same broth, so the hot pot becomes both soup and main course.
Get the most out of this recipe
Authenticity notes
- Hokkaido association: Ishikari nabe is closely associated with Hokkaido, where salmon and miso are common partners in cold-weather hot pots.
- Shared-table serving: The ingredients are cooked together and ladled into bowls, which suits the informal, communal style of nabe.
- Flexible vegetables: Vegetable choices can vary, but the salmon and miso broth are the defining elements of the dish.
Ingredient notes
- Miso choice: Lighter miso gives a sweeter, milder broth; darker miso brings deeper savouriness and a saltier edge.
- Choose firm salmon: Use salmon pieces that hold their shape so they can simmer gently without breaking apart.
- Tofu texture: Firm tofu stays intact in the pot; silken tofu gives a softer bite but should be added at the end and handled gently.
Common mistakes
- Boiling the miso: Once the miso is added, keep the broth below a boil so the flavour stays mellow rather than harsh.
- Overcooking the salmon: Add the salmon late and cook only until opaque and flaky; hard simmering can make it dry.
- Undissolved miso: Whisk the miso with hot broth in a bowl before returning it to the pot to avoid salty lumps.
Make-ahead tips
- Prep before cooking: Cut the vegetables, spring onions, tofu and salmon earlier in the day and keep them chilled separately until cooking.
- Best served fresh: The hot pot is at its best straight away, while the salmon is tender and the tofu still holds its shape.
- Reheat gently: Warm leftovers over low heat until piping hot, adding a splash of stock if the broth has reduced.
Equipment you'll need
Ingredients
Instructions
- Cut the salmon into large bite-sized pieces. Slice the napa cabbage into thick strips, slice the shiitake, and cut the spring onions into 4 cm lengths. Cut the tofu into large cubes.
- Pour the fish stock into a large pot and bring to a gentle simmer over medium heat. Stir in the sake, mirin and soy sauce. Add the napa cabbage and simmer for 5 minutes until it starts to soften.
- Add the shiitake mushrooms and tofu, then simmer for 4 minutes. Add the salmon and spring onions and cook gently for 4 to 6 minutes, until the salmon is just opaque and flakes easily. Keep the broth at a gentle simmer so the fish stays tender.
- Scoop a ladleful of hot broth into a bowl and whisk in the miso paste until smooth, then stir it back into the pot. Warm for 1 to 2 minutes without boiling, then taste and adjust with a little more soy sauce if you like. Serve straight away, making sure each bowl gets salmon, tofu and vegetables.
Recipe notes
Tips
- Keep the heat low once the salmon goes in; a gentle simmer prevents the fish from tightening and turning dry.
- After adding the miso, avoid boiling the broth as it dulls the flavour and can make it taste harsh.
- If serving anyone who is pregnant, elderly, or immunocompromised, ensure the salmon is cooked through and the hot pot is piping hot.
Substitutions
- Replace sake with an equal amount of fish stock for an alcohol-free broth.
- Replace shiitake mushrooms with oyster mushrooms for a softer texture and milder flavour.
- Replace firm tofu with silken tofu for a more delicate, custardy bite (add it at the very end and handle gently).
Storage
- Refrigerate up to 2 days
- Cool quickly, then refrigerate in a sealed container. Reheat gently in a saucepan over low heat until piping hot, avoiding a hard boil to keep the salmon tender; add a splash of fish stock if needed.
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Recipe overview
- Servings: 4 servings
- Total time: 45min (18min active)
- Difficulty: Easy
- Cuisine: Japanese
-
Allergens:
Fish Soybeans
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