Hokkai Nabe: North Ocean Hot Pot
A classic Hot Pot meal from Hokkaido, Hokkai Nabe is sometimes known as North Ocean Nabe. We will introduce the simplicity and heartiness of Japanese hot pot cuisine into your kitchen. This classic Japanese hot pot is ideal for sharing with family or scaled down for a small dinner for one.
The Simplicity of Hokkai Nabe Ingredients
This version of Nabe revolves on a few main components. Salmon, leek, and potatoes. Each adding to a strong and consoling dinner. Though basic, the components come together to produce a casserole brimming with taste that is both filling and nouraging, thus perfect for those chilly winter days.
Hokkaido
Renowned for its rich seas, Hokkaido, is the northernmost prefecture in Japan. It is a treasure store of the best seafood, which forms the basis for their famous meal, Hokkai Nabe. Reflecting the spirit of the area, this classic hot pot meal has a variety of fresh, locally grown seafood, including gently cooked to perfection salmon and shellfish. Hokkai Nabe is not only a meal but also a great gourmet experience that highlights the local natural wealth since the chilly waves around Hokkaido give seafood with a unique depth of taste. This dinner is proof of Hokkaido's reputation as a haven for fish lovers and those appreciating the cosy warmth of a well crafted nabe.
Enjoying Hokkai Nabe
If you enjoy salmon, Hokkai Nabe will especially taste great. This salmon hot pot is an experience, ideal for relaxing and warming up, not only a dinner. The fresh tastes of the salmon mix well with the earthiness of the potatoes and the slight sharpness of the leek to create a harmonic meal as appealing to the mouth as it is consoling to the soul.
Hokkai Nabe: North Ocean Hot Pot
Ingredients
- 12 oz Salmon Slices with skin on
- 2 Onions
- 1 Leek
- 3 Potatoes
- Kombu
- 5 cups Water
- 3 tablespoon Miso
- 1 tablespoon Mirin
- 1 tablespoon Butter
Instructions
- Cut salmon to bite size pieces.
- Slice 2 onions in ½” pieces.
- Slice 1 leek in ¼” pieces.
- Peel 3 potatoes.
- Cut potatoes in 3-4 pieces.
- Soak in water.
- Place kombu in 5 cups of water.
- Heat water to boiling point.
- Remove kombu as water boils.
- Remove any leftover pieces from water.
- Add potatoes and onion.
- Cover with lid and cook on medium for 5 minutes.
- Skim off foam with ladle.
- Add leek.
- Cook for 3 minutes or until potatoes are cooked.
- Add salmon.
- Cover and cook for 2-3 minutes.
- Mix 3 tablespoon of miso with 1 tablespoon of mirin.
- Add miso mix to pot.
- Add 1 tablespoon of butter.
- Serve.
