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

Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, hokkaido specialty: salmon & vegetable hotpot. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Hokkaido Specialty: Salmon & Vegetable Hotpot The miso and the rich butter make this salmon and vegetable hotpot so delicious. The point is to add the combined miso ingredients in two batches. Adding butter makes this hotpot very rich.

Hokkaido Specialty: Salmon & Vegetable Hotpot is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Hokkaido Specialty: Salmon & Vegetable Hotpot is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have hokkaido specialty: salmon & vegetable hotpot using 13 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Hokkaido Specialty: Salmon & Vegetable Hotpot:
  1. Prepare 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. Prepare Sauce:
  5. Take 1200 ml Kombu based dashi stock
  6. Make ready 80 grams Miso
  7. Make ready 2 tbsp Mirin
  8. Get 1 tsp Sugar
  9. Make ready 2 tbsp Sake
  10. Prepare Ramen to finish
  11. Get 3 servings Chinese noodles
  12. Take 5 slice Char siu
  13. Prepare 1/4 tsp Doubanjiang

Good Food Yummy Food Tasty Stove Top Recipes Char Siu Hot Pot Best Dishes Hokkaido. The point is to add the combined miso ingredients in two batches. Adding butter makes this hotpot very rich. If you are using salted salmon, decrease the amount of miso.

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

Soup curry is a famous local specialty of Hokkaido and hugely popular just like ramen dish. A House specialty extra rich pork bone broth with a garlic and shio base. Chopped salmon, tuna, yellowtail, and avocado lightly dressed with a chef's special sauce. Signature Hokkaido chopped pork topped with scallions, and sesame seeds. All you can eat for dine-in, order online for take out.

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