Hello, I am Joana. Today, we’re going to make hokkaido specialty: salmon & vegetable hotpot recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a little bit more unique. This is gonna smell and look 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 current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Hokkaido Specialty: Salmon & Vegetable Hotpot is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook 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:
- Make ready 400 grams Fresh salmon
- Prepare 1 Chinese cabbage, potatoes, kudzu noodles, Japanese leek, carrot, shiitake, enoki, shimeji mushrooms, mizuna, etc.
- Take 20 grams Butter
- Prepare Sauce:
- Prepare 1200 ml Kombu based dashi stock
- Make ready 80 grams Miso
- Prepare 2 tbsp Mirin
- Get 1 tsp Sugar
- Get 2 tbsp
- Take Ramen to finish
- Make ready 3 servings Chinese noodles
- Take 5 slice Char siu
- Prepare 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 .
- 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 for this exceptional dish hokkaido specialty: salmon & vegetable hotpot recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
