Ishikari-Nabe (Japanese hot pot dish) Recipe/ local cuisine from central area of Hokkaido
Тәжірибелік нұсқаулар және стиль
Hello. Welcome to my channel! My name is MEGUMIN.
Today, I will share Ishikari-Nabe Recipe.
Local cuisine from 47 prefectures in Japan▶▶
The video is to share the delicious Japanese dishes with everyone while cooking and learning.◎
There are a lot of local unique products and dishes. I pick up one dish from each prefecture and share the video about it once a month.
◆ Local ingredients used in the video 👇
Hokkaido Yotsuba butter
It is said that "Ishikari Nabe" was originally a meal for fishermen in Ishikari town located at the Ishikari River's mouth, which is famous for salmon. Fishers would put the freshly caught salmon slices and other parts of the salmon, such as head and bony parts into a large pot of miso soup, and ate them as a reward.
Around 1945, many tourists came to see salmon seine fishing in Ishikari city. They served "Ishikari Nabe" to the tourists and it was well-received by the tourists. Finally, it became known all over Japan.
The soup is miso-flavor, and the unique part of this dish is that you sprinkle Sansho (Japanese pepper) on top before eating.
🔶for2 servings
🔶cooking time 00:50
▽INGREDIENTS- Ishikari Nabe -
2 slices of raw salmon
1/6 Japanese white radish
1/3 carrot
1 potato
1/4 cabbage
1/2 onion
1 Japanese leek
2 shiitake mushroom
1/2 bunch of shungiku (a crown daisy)
1 yaki-tofu (broiled tofu)
100g konnyaku noodles
an appropriate amount of boiled corn kernels
1000ml water
3g dried kombu
▽INGREDIENTS- Others -
100g miso
1 tbsp sake
1 tbsp mirin ( sweet sake )
1/2 tsp dark soy sauce
1 tsp sugar
▽INGREDIENTS- Toppings -
Sansho (Japanese pepper) if you want.
butter( if you want)
salmon roe (if you want)
Пікірлер: 75
🍳ポイントや調理器具、各種リンクは概要欄へ🍳 こんにちは、めぐみんです( ^ω^ )⭐ 郷土料理は第6弾！ほっかいどう〜！でっかいどう〜！笑 まだまだ寒いので、お鍋はいかがでしょう💛 北海道はおいしいものが沢山なので、行けるようになったら旅行したい(*^^*) byめぐみん 気なったことや感想など、コメントいただけると励みになります！お待ちしています😉👍
美味しそうだしBGMが懐かしい雰囲気で好き…
自分の大好物がアップされるとテンション上がるな〜😋
これは美味しそう😊✨❤️💡 寒い時期には最高ですね✨✨
社会の教科書の郷土料理についてまとめたページに石狩鍋の写真があって、授業中何度もそれ見て美味しそうだ…とお腹を空かせてたのをふと思い出した。 …作るか！
お野菜もたくさん入ってて温まりそう👍 やっぱりお鍋は良いね。絶対に美味しい。
幸せだなぁ
石狩鍋ってめちゃくちゃそそるよね、大好きだ
昔働いていたお店で，石狩鍋🍲が冬になるとお客様が注文しておられました♪懐かしい。😊
とってもキレイで美味しそうな石狩鍋！我が家では最近はシャケのあら汁が多くなりましたが、久しぶりに石狩鍋の汁物もいいなぁ…
石狩鍋の正解！(道民より) 北国で味が濃いから野菜はゴロゴロ大きいのが正解！ 昔の鮭は保存のために塩辛いのが当たり前でした。なので、玉ねぎやキャベツや人参たっぷりで野菜の甘さを活用するのが正解！ 気温が低くて冷めやすいので鉄鍋使うのも正解！ 後はお好みで生姜や唐辛子、バター等家庭の味に違いはあるけどスタンダードな形で動画にしてくれてありがとうー！！
修学旅行で北海道行きます！嬉しい♥️
I love the cast iron pot. Healthy cooking
I 💙💙the pot she’s using to cook this incredible japanese soup❣️ Great recipe n video!👍👍
Such a pro! Looks amazing!!
This is great! Thank you from Canada!!!
溢れ出す人妻感
こんばんわ！今日の夜主人とはじめて食べましたが美味しかったです♪体も心もホッカホッカ❤️ありがとうございます😊
I make this in the autumn and winter. Whenever I lose the written recipe (copied from your channel) I scroll down KZread videos until I find this one again. It's the best. Delicious, beautiful to watch and you teach so well. Perfect little video. Thank you from England. xo
This looks so amazing and fantastic
お疲れ様です。わが北海道の郷土料理の紹介ありがとうございます。昔亡き母がよく石狩鍋を作ってくれたのを思い出しちゃいました・・・。でもめぐみんの動画ってホント心まで温まるから最高ですね！
@pk_jpn
3 жыл бұрын
喜んでもらえてよかったです😊✨
북해도 요리 먹어보고 싶어요. i want to eat hokkaido local food. 예쁜 요리 공유해주셔서 감사해용🥰 thanks for the share your recipe.🥰
夏から野菜中心の鍋ばっかり食べている僕にとってはとても親近感。 めぐみんさんのは一味も二味も違うでしょうね。 食べられない人もいる中、食べ物のありがたさを感じます。 よつば牛乳は小学校の頃、昨年他界したお袋が取ってよく飲みましたよー(^^) バターもあったのかな？
This video makes me feel hungry
Two steps in your recipe make a big difference in texture and taste - pre-cooking the daikon and carrot is the first. The second is adding the miso-sake mixture after the vegetables has cooked. Thank you.
Its currently -20°C here in sweden. this dish looks perfect to eat right now while its so cold out 🥺
@atsukorichards1675
3 жыл бұрын
Yes! Any hot pot will do on the cold days. (We just had a different kind one the other day. )
暖かい料理によだれが落ちそうです。🤣
That looks really good! Also, to whoever wants cooking asmr this is the place to get it
@wasabii6506
3 жыл бұрын
also cooking tree
あ〜、あったまりそうだ〜。だいぶ前に函館に行った時に、地元の方が買い物される自由市場の鮭屋さんで、鮭の身を買われてた方が、頭と骨も１匹分貰われていかれたのを見て、お店の方に何に使うのかを教えて頂いたら、三平汁の出汁を取るとの事でした。石狩鍋も鮭の骨のお出汁も使うのかも。但し、チリの銀ジャケなんかでお出し取ったら、大変な匂いに・・・・
From Singapore. Pretty to see. Taste must be delicious
I need her cookware!!
石狩鍋良いですね♪ 寒い日は鍋ですね🫕
体がポカポカになりそう｡😊
遅ればせながら^^; 白菜ではなく、キャベツですか！ 家では白菜なので、試してみます😊 味噌にキャベツ、間違いないっすね👍 ちなみに魚を鍋に入れる時、先祖代々の教え？？とりあえず、熱湯で霜ふり？します💦
u look like the lady from internationally me... but yeah good recipes! i follow it often
うわーっ給食のメニューで美味しいメニューがあって、何だっけ……何汁だったっけな…鮭が入ってて…ともやもやしてたのが解決されました！石狩汁だ！そして動画のはもっと美味しそう!!作るきっかけになりました。ありがとうございます
三平汁も好きだぞ👍️ （函館出身）
Very nice! What brand of butane burner was that at the beginning of the video?
@ucc930ml
3 жыл бұрын
The butane burner at the beginning is Iwatani cassette stove Foo ECO PREMIUM 🖗 ■ Cuts gas consumption by about 16%. Power equivalent to 3.5kw at 2.9kw ■ Fuel can be used efficiently with an internal flame burner ■ High-performance pre-coated fluorine steel plate is used for the top plate. It is easy to wipe off and clean, and can be used for a long time while maintaining its cleanliness ■ Heat panel method that consumes gas without reducing heat ■ Usable pot size: As a guide, up to clay pot No. 10. For small pots, the bottom of the pot is 16 cm or more ● Body size: Width 334 x Depth 274 x Height 89 mm ● Body weight: Approximately 1.5 kg (excluding cylinders) ● Maximum continuous combustion time: Approximately 72 minutes * Temperature 20 to 25 degrees Celsius, measured value using Iwatani cassette gas
Is carving the mushrooms to help them cook better?
Very healthy, low fat & carb. Hope it tastes good.
Love ❤️❤️❤️❤️❤️
I can almost smell it......
めぐみんのInstagramで何を作るでしょうかクイズで思いっ切り答えをはずしてしまった(笑) 石狩鍋食べたことないです！食べたーい！美味しそ―う♬
@pk_jpn
3 жыл бұрын
肝心な味噌を置いてなかったですね笑💦
北海道で昔から食べられていた鮭を使った鍋は三平汁 石狩汁は私が小学校6のとき石狩の栄養士が考えたもの
吉田貴金属のグローバルですよね?間違ってたらごめんなさい(ﾉ_-｡) いい包丁なのでよく研いであげてください☺️🙏💕 自分もグローバル愛用してます!
カブサラダ🥗、味付けは何でしょうか？
寒い((⛄))時は☝️だね
Looking at this with a foreigner's eye, and an eye for practicality over aesthetics, it seems to me you could achieve a similar soup by simply boiling everything together in a single (and I would prefer somewhat larger) pot. Simply adding ingredients at their proper time. I would also cut things a little finer and mix more vigorously to achieve a more even distribution admittedly at the cost of visual appeal. The reason I would prefer a larger pot, is to get more broth, to my mind the essence of soup. I'm also confused about the mention of lye. I've eaten very nearly all those ingredients for nearly 40 years, and never noticed any lye. To acknowledge your cultural style, and perhaps apologies for my forwardness, I would say my culture favors hearty food and strong drink over subtle flavors and refined appearance. We're Slavs. Straight forward, loyal, and courageous. Besides strong drink, and hearty food, we like ease and convenience; they do not come often when you live between Europe and Asia. I heard a story that once upon a time, when it was fashionable to copy the French in all their ways, we decided to slice their roasts and pre-portion their cakes, and they nearly wept at our "barbarism" for having ruined the vision of a whole dish coming to the table. All this, I say with respect to your ways and your traditions. May we all figure out what each other's culture does better than our own, and use it to better our lives, and the lives of all mankind.
Ooooo hotpots! Always wanted to learn a Japanese style one!
Hello helloooo party kitchen I am glad you are doing well really enjoying your videos a lot excellent videos as always can't wait for new videos go get em tiger.😸😸😸
切り身の鮭って鱗とるの大変すよね。霜降りすると皮が崩れるし。かといって面倒じゃ～って省くと口に残って後悔するし…
@pk_jpn
3 жыл бұрын
ぬるっとしてますよね👀 1本丸々おろしたことなので機会があったらおろしてみたいです😊
At 1st i see her cut the vege elegantly, until she tries to rip a bag of potatoes.
冗談でわない、石狩鍋最高！！！！！！！！
北海道在住だけどそんな食べない()
給食の大好物メニューだったから名前ちゃんと覚えてていつか作ってみようと思ってた、、いつかってもう20さいよ、、私
美味しそうなのですが・・・
話変わりますが、遠縁の味噌蔵の叔母さん曰く、味噌は最後に入れて煮込まない様にしなさいって。折角の味噌の香りが飛んでしまうと。お味噌を作る方のプライドを感じたお言葉でしたw
くっそー夜中に見るんじゃなかった( ･᷅ὢ･᷄ )
大根、玉ねぎ、長ねぎ、デカいと思いました 北海道の鍋だから大きいんですかね
2X speed viewing......😅
potatoes and noodles? huh.... usually i get one or the other in my main dish xd
@ella_komiya
3 жыл бұрын
The noodles aren’t carb noodles you’re thinking of. Konyaku is a type of yam that comes from a plant called the devils tongue. It has no flavour really but it’s got a nice texture to it.
Lovely
There is no lye in vegetables. She keeps soaking "to remove lye." No lye. She may mean starch for the potatoes, but the other vegetables ??? I do enjoy the videos, tho.
@atsukorichards1675
3 жыл бұрын
I think she meant the Japanese word Aku (灰汁/あく), for in dictionaries the word is listed as the harshness (of the vegetables), the scum (on the surface of the boiled liquid with meats and vegetables), or the lye. Actually it is for preventing the peeled/cut potatoes from discoloration. That's all. Lye という言葉が混乱を招いているようですね。
調味料何を入れておられますか？視力が悪くて、見づらいので、御免なさい。😢
もっと早く調理して欲しい｡遅いからイライラする😂
@user-jt9qk1ei8u
Жыл бұрын
1.5倍速で見るとストレス無いよ