Hokkaido Specialty: Salmon & Vegetable Hotpot
Hokkaido Specialty: Salmon & Vegetable Hotpot

Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, hokkaido specialty: salmon & vegetable hotpot. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Hokkaido Specialty: Salmon & Vegetable Hotpot is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Hokkaido Specialty: Salmon & Vegetable Hotpot is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can cook hokkaido specialty: salmon & vegetable hotpot using 13 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Hokkaido Specialty: Salmon & Vegetable Hotpot:
  1. Take 400 grams Fresh salmon
  2. Take 1 Chinese cabbage, potatoes, kudzu noodles, Japanese leek, carrot, shiitake, enoki, shimeji mushrooms, mizuna, etc.
  3. Make ready 20 grams Butter
  4. Take Sauce:
  5. Get 1200 ml Kombu based dashi stock
  6. Prepare 80 grams Miso
  7. Make ready 2 tbsp Mirin
  8. Get 1 tsp Sugar
  9. Prepare 2 tbsp Sake
  10. Take Ramen to finish
  11. Get 3 servings Chinese noodles
  12. Make ready 5 slice Char siu
  13. Get 1/4 tsp Doubanjiang
Steps to make Hokkaido Specialty: Salmon & Vegetable Hotpot:
  1. Wash the potatoes and wrap them with plastic wrap while still wet. Microwave for 5 minutes. While hot, use a knife to remove the skins. Boil the carrots.
  2. Remove the stems from the shiitake mushrooms. To let them easily soak up the flavors of the hot pot, cut a notch on the caps.
  3. Put the water and the konbu in a hotpot. If possible, leave it for 2 hours. Turn the heat on very low and warm until just before boiling. Let it simmer for about 5 minutes.
  4. Combine the miso, mirin, sugar, and sake.
  5. Put the vegetables and salmon into the hotpot. Pour in 2/3 of the combined miso ingredients from Step 4. Add 20 g of butter and heat.
  6. Once the vegetables have been cooked about 80%, add the remaining 1/3 of the combined miso ingredients from Step 4. Here is when you should add any fillings that cook quickly (such as mizuna, chrysanthemum greens, oysters, etc.)
  7. After eating the hotpot, add the ramen, char siu, and doubanjang to the pot to make miso ramen!
  8. Use the konbu from making the soup stock to make "tsukudani" (preserved food boiled in soy sauce)!. - - https://cookpad.com/us/recipes/143989-kombu-tsukudani-using-leftover-dashi-kombu

So that’s going to wrap it up with this exceptional food hokkaido specialty: salmon & vegetable hotpot recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!