Seafood Pot (Ishikari nabe)
Raw salmon 2 slices
Soy sauce 1/2 tablespoon
Momen tofu 300g
Shiitake mushroom 2
Onion 1/2
Cabbage 1/8
Water 700ml
Dried kelp 5x10cm
Japanese sake 1 tablespoon
Miso paste 1 and 1/2 tablespoons
Mirin seasoning 1 tablespoon
Dried bonito 1g
Butter 10g
This is a typical pot-cooking meal, which cooks salmon and sweet vegetables with the stock of kelp and miso paste. The meal is delicious yet very easy to cook.
作法
-
Cut the salmon into bite size and rub with soy sauce for flavor. Cut the tofu into bite size. Cut onion thinly, leave it in water for 5 minutes and then drain. Cut the stem off the shiitake mushroomｓ and cut the capｓ in half. Cut cabbage roughly into pieces. Wipe dried kelp with wet paper towel to remove dust.
-
Pour water, kelp, sake and mirin seasoning in a pot and cook at high heat. Turn the heat down to medium and add raw salmon, momen tofu, shiitake mushrooms, and cabbage. After cooking for 10 minutes, add the onion and cook another one minute. Remove scum when cooking.
-
Add miso paste, dried bonito and butter and mix together. Add more miso (not included in the recipe / appropriate amount). if you want more saltiness.
Igarashi is a young cooking specialist, who is seen in media widely from magazines to televisions. The multi-talented specialist is involved in a range of activities including recipe development, writing columns on nutrition, nurturing chefs, and conducting lectures, etc.
He is the president of the FoodCreativeFactory Corporation