This is a sneak preview of my upcoming Miso Making Workshop (1/23 and 1/24).
After making the traditional miso from scratch, we will taste some miso inspired dishes together. I did the test-kitchen of the main dish with my classic-style donabe, "Hakeme".
This is a traditional hot pot dish from Hokkaido, Japan. It's called "Ishikari Nabe" (it's named after Ishikari Town of Hokkaido). It's a hot pot of salmon etc., cooked in the miso based broth. Some people also add the ikura (salmon roe) to the donabe in the last minute of cooking, but I like to top the fresh ikura over the salmon in the serving bowl. With many other vegetables, the combination of all the flavors is really fantastic.
I still haven't decided what to cook as a "shime" (end of the meal) course at the workshop, but we did udon noodles for this dinner. We cooked the udon with the leftover ingredients and topped it with the ikura again. Delicious!
I also made the miso-marinated eggs. It's a great dish to nibble when you drink sake.
