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

Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, hokkaido specialty: salmon & vegetable hotpot. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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

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.

To begin with this 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 can achieve it.

The ingredients needed to make Hokkaido Specialty: Salmon & Vegetable Hotpot:
  1. Take 400 grams Fresh salmon
  2. Make ready 1 Chinese cabbage, potatoes, kudzu noodles, Japanese leek, carrot, shiitake, enoki, shimeji mushrooms, mizuna, etc.
  3. Get 20 grams Butter
  4. Get Sauce:
  5. Make ready 1200 ml Kombu based dashi stock
  6. Take 80 grams Miso
  7. Get 2 tbsp Mirin
  8. Get 1 tsp Sugar
  9. Take 2 tbsp Sake
  10. Make ready Ramen to finish
  11. Prepare 3 servings Chinese noodles
  12. Prepare 5 slice Char siu
  13. Take 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.

Instructions 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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