Warm your body from the inside out with this hearty soup inspired by Ishikari Nabe, a traditional hot pot from Hokkaido, Japan.
Originating from Ishikari Town at the mouth of the Ishikari River, this fisherman’s dish dates back to the Meiji era.
Back then, local fishermen would boil freshly caught salmon chunks in miso broth for a simple and satisfying meal.
The soup features fresh salmon simmered in kombu dashi and miso, with plenty of vegetables like cabbage, onions, daikon, green onion, and tofu.
Rich and flavorful,this soup is perfect for Hokkaido’s cold winters.
Adding butter or sake lees (sake kasu) deepens the flavor even more.
Ishikari Nabe gained national fame in the mid-Showa period when it was served to tourists during coastal fishing demonstrations.
Today, it’s a regional specialty enjoyed throughout Japan.
Toppings like ground or whole Japanese pepper (sansho) are also popular, adding a fragrant, slightly citrusy twist that enhances the salmon’s flavor.
In 2007, the dish was selected as one of Japan’s “Top 100 Local Dishes of Farming and Fishing Villages.”
September 15 is now celebrated as Ishikari Nabe Day in Hokkaido.
With generous ingredients, this soup is hearty enough to serve as a main dish.
20 minutes
Saeko Sasaki
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 2 salmon fillets, skin and bones removed, sliced into 3–4 pieces each
- 1 potato, peeled and chopped into bite-sized chunks
- 3 napa cabbage leaves, thicker core part sliced thinly, leaves chopped roughly
- 4 in. white part of a Japanese long onion, sliced diagonally
- 1 1/4 cup dashi broth
- 8 tbsp. milk
- 1 tbsp. miso
- cooking oil, as needed
- a splash of sake
- a pinch of salt
- chopped green onions, to taste (for garnish)
INSTRUCTIONS
Preparation
Remove the skin and small bones from the salmon. Cut each fillet into 3–4 diagonal slices. Peel and cut the potato into irregular chunks. Separate the thicker cabbage core pieces from the leaves; slice the core pieces thinly and chop leaves coarsely. Slice the Japanese long onion diagonally.
- 1
Sprinkle the salmon with a little salt and sake. Let sit for 5 minutes, then pat dry. Heat oil in a pot and lightly sear both sides of the salmon. Remove and set aside.
- 2
In the same pot, add the potato, cabbage core, long onion, and dashi. Place the seared salmon pieces on top. Bring to a boil, then reduce to medium heat and simmer for 10 minutes. Add the cabbage leaves and cook for another 2–3 minutes.
- 3
In a separate bowl, dissolve the miso in milk. Add to the pot and bring to a gentle boil.Turn off the heat.
- 4
Serve in bowls and top with chopped green onions if desired.
RecipeID
163
Tips & Notes
Lightly searing the salmon before simmering helps it hold its shape.
Make sure the pot is well-heated before adding the salmon to prevent sticking.
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"I am a food coordinator and food stylist, and the founder of the Japanese cooking studio -WA- for international guests. Originally from Osaka, I have been based in Hyogo Prefecture since 2016, working on various food-related projects, including recipe development, food styling for advertising and web photography, shooting, and writing and supervising food columns. Living in the UK and Denmark, and working at local Japanese restaurants, helped me rediscover the beauty of Japanese cuisine. In 2019, I began hosting English-language Japanese cooking classes in my home for international visitors. Within the first year, I welcomed over 300 guests from more than 36 countries, and I also produce cooking videos in English. In my recipes, I incorporate knowledge gained from living abroad, as well as cooking techniques learned from friends overseas and international guests at my classes. My focus is on bringing out the natural flavors of ingredients by using essential Japanese seasonings and fermented condiments, while sometimes adding influences from various world cuisines."