Ishikari Nabe (Hokkaido — Salmon and Miso Hot Pot)

Ingredients

• 1.2 liters dashi (kombu and bonito stock)
• 60 ml white miso (shiro miso, Hokkaido variety preferred)
• 30 ml mirin
• 600 g salmon fillet (skin-on, sashimi-grade), cut into 6 cm chunks
• 300 g daikon radish, peeled, cut into 2 cm half-moons
• 200 g napa cabbage, cut into 5 cm pieces
• 150 g shiitake mushrooms (fresh, stems removed)
• 3 scallions (white and light green parts), cut into 4 cm lengths
• 2 slices ginger (peeled, 1 cm thick, julienned)

Method

1. 1
   Bring dashi to simmer in a donabe (clay pot) or heavy-bottomed pot over medium heat.
2. 2
   Dissolve white miso in a small bowl with 60 ml warm dashi; stir back into pot, adjust seasoning with mirin.
3. 3
   Add daikon and mushrooms; simmer 8 minutes until daikon begins to soften.
4. 4
   Nestle salmon chunks skin-side up into pot, scatter ginger over; simmer gently 6–7 minutes until salmon is opaque at edges but still translucent at center.
5. 5
   Add napa cabbage and scallions; simmer 2 minutes until cabbage wilts slightly.
6. 6
   Taste broth and adjust miso/mirin balance; serve directly from pot with donabe or transfer to individual bowls.