「石狩鍋」は、鮭と野菜をたっぷり使った体の温まるごちそう鍋。
鮭は良質なたんぱく質とDHA・EPA、ビタミンDが豊富で、骨や血管の健康を支えます。
豆腐や野菜、きのこで食物繊維やミネラルも補え、味噌の発酵成分は腸内環境にも◎。
バターのコクで満足感があり、家族みんなで囲める栄養バランスの良い一鍋です。
もともとは北海道の石狩川周辺で生まれた郷土料理で、
漁師がとれたての鮭を味噌仕立てで煮込んだのが始まりとされています。
寒い地域ならではの、栄養とエネルギーをしっかり補える滋味深い鍋料理です。
Ishikari Nabe is a hearty, warming hot pot generously filled with salmon and vegetables.
Salmon is rich in high-quality protein, DHA and EPA, as well as vitamin D,
which support bone strength and cardiovascular health.
Tofu, vegetables, and mushrooms provide dietary fiber and minerals,
while the fermented components of miso help promote a healthy gut.
Finished with a touch of butter for added richness,
this nutritionally balanced one-pot dish is satisfying and perfect for sharing with family.
Originally from the area around the Ishikari River in Hokkaido,
Ishikari Nabe is a regional specialty.
It is said to have begun when fishermen simmered freshly caught salmon in a miso-based broth.
This nourishing hot pot reflects the needs of colder regions,
providing both energy and deep, comforting flavor.
【材料】
生鮭切り身 2～4切
キャベツ 1/4玉
玉ねぎ 1/2個
エリンギ 1/2パック
しめじ 1/2パック
水菜 1/2袋
豆腐 1丁
もやし 1/2袋
コーン缶 1缶
バター 20g
※白菜、春菊など鍋野菜なら何でもOK
【石狩鍋のつゆ】
水 800㏄
白出汁 大さじ1
酒 大さじ3
みりん 大さじ3
味噌 大さじ5
【作り方】
生鮭は一口大に切って熱湯を掛けて霜降りにしておく
キャベツは食べやすい大きさに切る
水菜は4〜5cm幅に切る
玉ねぎは1cm幅のくし形切りにする
しめじはほぐして、エリンギは食べやすい大きさに切る
豆腐は食べやすい大きさに切る
じゃがいもは皮を剥いて半分に切り幅1センチほどに切っておく
鍋に野菜、きのこ、豆腐などの具材を敷き、上に鮭とコーンを乗せて分量の水600㏄を入れて
中火にかけ煮立ったら灰汁を取り、弱火にして10分ほど蓋をして煮込む
その間に別の鍋に水200㏄、白出汁大さじ1、酒大さじ3、みりん大さじ3、味噌大さじ5を入れて
火にかけて味噌を良く溶かして石狩鍋のつゆを作る
野菜に火がとおったら石狩鍋のつゆを掛けてひと煮立ちしたら仕上げのバター20gを加える
味が薄ければ味噌か薄口醤油を足す
Ingredients
Fresh salmon fillets: 2–4 pieces
Vegetables:
1/4 head cabbage
1/2 onion
1/2 pack king oyster mushrooms (eringi)
1/2 pack shimeji mushrooms
1/2 bunch mizuna
1 block tofu
1/2 bag bean sprouts
Canned corn: 1 can
Butter: 20g
Note: You may substitute with other hot pot vegetables such as napa cabbage or chrysanthemum greens.
Broth for Ishikari Nabe
800 ml water
1 tbsp shiro-dashi (light Japanese soup stock)
3 tbsp sake
3 tbsp mirin
5 tbsp miso
Instructions
Cut the fresh salmon into bite-sized pieces and pour boiling water over them briefly (a technique called shimofuri) to remove excess odor and impurities.
Cut the cabbage into bite-sized pieces.
Cut the mizuna into 4–5 cm lengths.
Slice the onion into 1 cm wedges.
Separate the shimeji mushrooms and cut the king oyster mushrooms into bite-sized pieces.
Cut the tofu into bite-sized cubes.
Peel the potatoes, cut them in half, then slice about 1 cm thick.
Wash and thinly slice the burdock root.
Arrange the vegetables, mushrooms, and tofu in a pot. Place the salmon and corn on top.
Add 600 ml of the measured water and bring to a boil over medium heat. Skim off any foam, then reduce to low heat, cover, and simmer for about 10 minutes.
Meanwhile, in a separate pot, combine 200 ml water, shiro-dashi, sake, mirin, and miso. Heat gently, stirring well until the miso dissolves completely to create the broth.
Once the vegetables are tender, pour the prepared broth into the pot. Bring to a gentle boil, then finish by adding 20g of butter.
Adjust seasoning with additional miso or light soy sauce if needed.
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