Step 1

First, cut the salmon fillets into 3 pieces. If there are any bones, remove them with fish tweezers. Sprinkle on the salt and lightly rub it in. Then, flip it over and salt the other side as well.

Step 2

Place the salmon onto a mesh strainer and let it sit for about 15 minutes. This will help it to absorb the seasoning and also remove the unwanted smell.

Step 3

Pour hot water over the skin of the salmon. This will make it easy to remove the scales and also get rid of the fishy odor.

Step 4

Rinse the fillets with water and scrub the scales off. Place the salmon onto a paper towel and remove the moisture.

Step 5

Let’s cut the vegetables. Cut the potato in half lengthwise. Then, cut each half into 3 pieces. We recommend a potato that holds its shape when cooked.

Step 6

Next, tear the stalks of shungiku leaves into bite size pieces.

Step 7

Cut the boiled ear of corn into 3cm (1.2") pieces. Then, cut each into half moons.

Step 8

Soak the dried kombu seaweed in water for about 30 minutes beforehand.

Step 9

Pour the dashi stock into a pot along with the kombu seaweed. Add the potato. And turn on the burner.

Step 10

Heat the pot on low heat for about 10 minutes without boiling. This will slowly bring out the savory flavor of the seaweed.

Step 11

Turn the heat to high and bring it to a boil. Place the salmon into the pot. The pink pigment of salmon is very rich in antioxidants, which will help keep you look younger.

Step 12

Pour in the sake. Bring it to a boil again and remove the foam.

Step 13

Leave the pot slightly uncovered and gently simmer the broth for about 5 minutes. This will create a delicious salmon broth and also partially cook the potato.

Step 14

Dissolve the miso in the broth. Using a mesh strainer will help dissolve the lumps of miso in the soup.

Step 15

Turn off the burner and now the broth is ready.

Step 16

Let’s make the Ishikari Nabe. Arrange the vegetables in a pot beforehand. (cabbage, shiitake, long green onion, ear of corn, shungiku and tofu)

Step 17

Arrange the salmon and the potato along with the vegetables in the pot. And ladle in the broth.

Step 18

Heat the pot on medium heat. When the vegetables are cooked, the Ishikari Nabe is ready.

Step 19

Ladle the ingredients into a bowl along with the delicious miso broth.