Ishikari Nabe

Name: Ishikari Nabe
Total time: 60 min
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 100 g Awase miso; 20 g butter; 150 g carrot; 300 g Daikon radish; 100 g enoki mushrooms; 300 g firm tofu; 20 g Katsuobushi (dried bonito flakes); 20 g Koikuchi soy sauce; 10 g Kombu; 200 g Konnyaku; 50 g mirin; 400 g Napa cabbage; 300 g potatoes; 50 g Sake; 600 g salmon fillet; 5 g salt; 50 g scallions; 2 g Shichimi Togarashi; 100 g shiitake mushrooms; 10 g sugar; 1500 g Water

⏱️ 60 dk 🔥 726 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
100 g Awase miso
20 g butter
150 g carrot
300 g Daikon radish
100 g enoki mushrooms
300 g firm tofu
20 g Katsuobushi (dried bonito flakes)
20 g Koikuchi soy sauce
10 g Kombu
200 g Konnyaku
50 g mirin
400 g Napa cabbage
300 g potatoes
50 g Sake
600 g salmon fillet
5 g salt
50 g scallions
2 g Shichimi Togarashi
100 g shiitake mushrooms
10 g sugar
1500 g Water

Hazırlanışı

Steep 10 g kombu in 1500 g water in a pot for 30 minutes.

Remove kombu from the pot just before boiling.

Add 300 g potatoes, 300 g daikon radish, and 10 g sugar to the pot.

Ishikari Nabe

Malzemeler

Hazırlanışı

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