Ishikari Nabe (Ishikari Style Hotpot) with Salmon 石狩鍋

石狩川の鮭ならぬカリフォルニアのキングサーモンで作った石狩鍋です。味噌仕立ての昆布出汁で骨付きサーモンのぶつ切り、豆腐、シメジ（味の強くないキノコなら大概良し、シイタケは合わないと思います）、野菜（長ネギ、春菊、大根、ニンジン）を煮込み、食べる直前に生イクラを載せて出来上がり。イクラが固くなってしまう前に取り分けて食べるのが肝心。残った汁に茹でた生ラーメンを入れて頂くのがまた美味。

付記：Wikipediaの「石狩鍋」の記事にも私の写真（上のとは違います）が使われておりました。

Would've loved to make this nabemono (shared hotpot) using sake (Chum salmon) caught in the Ishikari River of Hokkaido, Japan, after which this nabe is named - but wild King salmon from California is a fine, if not better, substitute. Cooked cut up bone-in salmon, tofu, shimeji mushrooms (other mild-flavored mushrooms like enoki would also work - I'd avoid using shiitake), and cut vegetables (Japanese negi onions, shungiku chrysanthemum, daikon radish, and carrots) in a miso-flavored dashi broth made with dried kombu kelp, then added fresh ikura (salmon roe) right before serving. Important to serve this and ask people to dig in before the ikura hardens. Bonus - adding some cooked ramen noodles into the leftover soup to conclude the communal eating experience.

Note: the Japanese "Ishikari Nabe" article uses a photo I took (not the one above).