Hi, I’m Jane. Today, I’m gonna show you how to make hokkaido specialty: salmon & vegetable hotpot recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Hokkaido Specialty: Salmon & Vegetable Hotpot Recipe
Hokkaido Specialty: Salmon & Vegetable Hotpot is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. Hokkaido Specialty: Salmon & Vegetable Hotpot is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have hokkaido specialty: salmon & vegetable hotpot using 13 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Hokkaido Specialty: Salmon & Vegetable Hotpot:
- Get 400 grams Fresh salmon
- Take 1 Chinese cabbage, potatoes, kudzu noodles, Japanese leek, carrot, shiitake, enoki, shimeji mushrooms, mizuna, etc.
- Get 20 grams Butter
- Get Sauce:
- Prepare 1200 ml Kombu based dashi stock
- Get 80 grams Miso
- Prepare 2 tbsp Mirin
- Prepare 1 tsp Sugar
- Get 2 tbsp Sake
- Prepare Ramen to finish
- Take 3 servings Chinese noodles
- Get 5 slice Char siu
- Take 1/4 tsp Doubanjiang
Steps to make Hokkaido Specialty: Salmon & Vegetable Hotpot:
- 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.
- 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.
- 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.
- Combine the miso, mirin, sugar, and sake.
- 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.
- 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.)
- After eating the hotpot, add the ramen, char siu, and doubanjang to the pot to make miso ramen!
- 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 dish hokkaido specialty: salmon & vegetable hotpot recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
