Seafood

Step-by-Step Guide to Make Favorite Hokkaido Specialty: Salmon & Vegetable Hotpot

By Daisy Jackson 13 March 2020
Step-by-Step Guide to Make Favorite Hokkaido Specialty: Salmon & Vegetable Hotpot
Step-by-Step Guide to Make Favorite Hokkaido Specialty: Salmon & Vegetable Hotpot

Hello everybody, welcome to our recipe page. Today I’m gonna show you a way to make a distinctive dish, Hokkaido Specialty: Salmon & Vegetable Hotpot. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Hokkaido Specialty: Salmon & Vegetable Hotpot Recipe.

You can cook Hokkaido Specialty: Salmon & Vegetable Hotpot using 13 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Hokkaido Specialty: Salmon & Vegetable Hotpot

  1. You need 400 grams of Fresh salmon.
  2. Make ready 1 of Chinese cabbage, potatoes, kudzu noodles, Japanese leek, carrot, shiitake, enoki, shimeji mushrooms, mizuna, etc..
  3. Make ready 20 grams of Butter.
  4. You need of Sauce:.
  5. Prepare 1200 ml of Kombu based dashi stock.
  6. Take 80 grams of Miso.
  7. Make ready 2 tbsp of Mirin.
  8. Prepare 1 tsp of Sugar.
  9. Take 2 tbsp of Sake.
  10. You need of Ramen to finish.
  11. It’s 3 of servings Chinese noodles.
  12. Take 5 slice of Char siu.
  13. Make ready 1/4 tsp of Doubanjiang.

Hokkaido Specialty: Salmon & Vegetable Hotpot step by step

  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.

More Recipes