Hi, I’m Francis,
the host of this show "Cooking with Dog."
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.
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.
Now, 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.
Then, rinse the fillets with water
and scrub the scales off.
Place the salmon onto a paper towel
and remove the moisture.
Now, 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.
Next, tear the stalks of shungiku leaves into bite size pieces.
Cut the boiled ear of corn into 3cm pieces.
Then, cut each into half moons.
Now, pour the dashi stock into a pot
along with the kombu seaweed.
Add the potato.
And turn on the burner.
Heat the pot on low heat for about 10 minutes without boiling.
This will slowly bring out the savory flavor of the seaweed.
Now, 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.
Pour in the sake.
Bring it to a boil again and remove the foam.
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.
Now, dissolve the miso in the broth.
Using a mesh strainer will help dissolve the lumps of miso in the soup.
Turn off the burner and now the broth is ready.
Arrange the salmon and the potato along with the vegetables in the pot.
And ladle in the broth.
Heat the pot on medium heat.
When the vegetables are cooked, the Ishikari Nabe is ready.
This healthy and balanced hot pot
has a variety of local ingredients in Hokkaido.
You can also top with a slice of butter
or sprinkle on shichimi, seven flavor chili powder to taste.
Now, ladle the ingredients into a bowl
along with the delicious miso broth.
You may also add udon noodles or rice to the remaining broth
and enjoy the last drop of delicious soup.
Good luck in the kitchen!