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30minutes
Cut the cabbage into bite-sized pieces.
Cut the carrots into 3-4 mm wide round slices.
Peel the skin of the radish with a peeler, slice it into 5 mm wide rounds, and then cut into half moons.
Cut the silken tofu into bite-sized pieces.
Cut the white onion into 5 cm wide pieces.
Put (A) in a container and mix.
Add water and mix.
Put 1, salmon and 2 in a pot.
Bring to a boil and cover with aluminum foil.
Simmer over low to medium heat for 15 minutes to complete.
・Ishikari nabe-style recipe, a low-sugar specialty of Hokkaido.
・You can eat a lot of vegetables.
・Since sugar-free cooking sake and Lakanto S are used, the sugar content is kept low.
・The amount is for two people.
・Carbohydrate content per serving is 12.3g.
・During step 3, taste and adjust the strength of each seasoning.
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