Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, hokkaido specialty: salmon & vegetable hotpot. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Hokkaido Specialty: Salmon & Vegetable Hotpot is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Hokkaido Specialty: Salmon & Vegetable Hotpot is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have 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:
- Take 400 grams Fresh salmon
- Take 1 Chinese cabbage, potatoes, kudzu noodles, Japanese leek, carrot, shiitake, enoki, shimeji mushrooms, mizuna, etc.
- Get 20 grams Butter
- Prepare Sauce:
- Make ready 1200 ml Kombu based dashi stock
- Prepare 80 grams Miso
- Make ready 2 tbsp Mirin
- Prepare 1 tsp Sugar
- Get 2 tbsp Sake
- Get Ramen to finish
- Prepare 3 servings Chinese noodles
- Prepare 5 slice Char siu
- Make ready 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 is going to wrap it up with this special food hokkaido specialty: salmon & vegetable hotpot recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
