How to Make Ishikari Nabe 石狩鍋の作り方 字幕表示可 材料(日本語)↓(serves 2)2 Salmon FilletsSalt1 Potato that holds its shape when cooked (ex. may queen)1~2 Cabbage or Napa Cabbage Leaves, cut into 5x5cm/2x2” pieces6cm Ear of Corn, boiled (2.4”)4 stalks of Shungiku, edible chrysanthemum greens1 Long Green Onion, cut into 3cm/1.2” pieces2 Shiitake Mushrooms50g Maitake Mushrooms (1.8 oz) (or substitute: enoki and shimeji mushrooms)200g Tofu (7.1 oz)Butter, optional600ml Water (2.54 cups)10g Dried Kombu Seaweed for dashi (0.4 oz)2½ tbsp Miso2 tbsp SakeYou might also enjoy ...Mizore Nabehttp://youtu.be/PxgX5ZtupnMSweet Potato Desserthttp://youtu.be/zZeyu6ftCmIhttp://youtube.com/cookingwithdoghttp://facebook.com/cookingwithdoghttp://google.com/+cookingwithdoghttp://twitter.com/cookingwithdog※字幕を表示するには動画下部にある [字幕] アイコンをクリックして下さい♪<材料>2人分生鮭:2切れ塩少々じゃがいも:1個(メークインなど煮崩れしにくいもの)キャベツ(白菜or):1枚〜2枚(5〜6cm角)とうもろこし(レトルト):1/3本(6㎝)春菊:4本長ねぎ(3㎝長さの輪切り13):1本椎茸:2個舞茸:50g (※えのき茸、しめじなど2〜3種類)豆腐:1/2丁(200g)バター(お好みで)水:600ml出し昆布:10gみそ:約大2と1/2酒:大2Music courtesy of Audio Network