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Ishikari nabe (hot pot) / Japanese Food

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JAPANESE TREND / Japanese Cooking (39) / Japanese Cooking (41)

Ishikari is a town situated on the west of Hokkaido, on the coast of the Sea of Japan in the Gulf of Ishikari (creek of Ishikari river). The town is a suburb of Sapporo.
The soup (nabe) with salmon used to be food of fishers. After World War 2 the dish spread between other people.


The name of the dish comes from an important fishery district - Ishikari river. Another name of the dish is tokati-nabe.



As you might know, “Nabe is food cooked in a pot served as a central dish on the table”.
Ishikari nabe, a mainstay in Hokkaido, includes salmon, various vegetables and tofu boiled in a ‘miso’ (bean paste) broth.
Why is it called, ‘Ishikari Nabe’?



Originally it was called, Salmon nabe or Coast nabe, which was fishermen’s food.
When it was introduced to Tokyo as a local specialty it took the name Ishikari nabe, being easy to remember.



It is quite rare that a local dish takes an area’s name in Japan, so it was lucky for Ishikari. And everyone knows that Ishikari nabe means salmon nabe.

Ingredients (4 servings):

4 pc keta or salmon
1/2 daikon
4 potatos
1 carrot
1 onion
5 tbsp miso
2 tbsp soy sauce
Sugar to taste
3 tbsp butter
For broth:
Mushrooms or seakale to taste
Water to taste
2 tbsp sake
3 tbsp sugar
4 tbsp soy sauce
1 tbsp mirin 1 tsp salt

Preparation:

1. Cut fish into large pieces, pour with boiling water and boil a little to get rid of unpleasant smell and remaining bowels.
2. Peel potatoes, cut them into 2-4 pieces, pour with water and boil for a while.
3. Cut daikon into semi-rings 1 cm at width, carrot into rings 7 mm at width and onion into small pieces.
4. Put vegetables into an earthen pot, pour with broth and boil. When the vegetables are almost ready add fish.
5. In the end add sugar, soy sauce and miso, bring it all to the boil and turn off the fire. Add butter and dredge with chopped onion.

By J.S. on Oct 10, 2009
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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。