Hokkaido Ishikari Nabe (Salmon Miso Nabe)

6 Salmon Fillets 1/4 Cabbage
1 tbsp Cooking Sake 1 bag String Konnyaku
1 pinch Salt 1 piece Tofu
2 Potatoes 10 cm Kelp
1 Onion 1L Water
4 Shiitake Mushrooms 3 tbsp Cooking Sake
1 Long Green Onion 4 - 5 tbsp Miso
1 tbsp Butter



  1. Slice salmon fillet into half, put (A)sake and salt and leave for a while.
  2. Slice vegetables. (Peel potato then cut into 4, onion cut into 8, cabbage sliced into 5cm, mushroom into half, long green onion into 1cm)
  3. Pour hot water to Shirataki and cut into bite-size. Slice tofu into 12 pcs.
  4. Put water and kelp in the donabe, heat over a low flame. Take off kelp just before boiling, and add sake, other ingredients of 2. and 3.
  5. When cabbage is softened, and miso paste by dissolving carefully. Put salmon and boil for a while. Add butter.