Hokkaido Specialty: Salmon & Vegetable Hotpot

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, Hokkaido Specialty: Salmon & Vegetable Hotpot. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Hokkaido Specialty: Salmon & Vegetable Hotpot, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hokkaido Specialty: Salmon & Vegetable Hotpot delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Hokkaido Specialty: Salmon & Vegetable Hotpot is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few components. You can have Hokkaido Specialty: Salmon & Vegetable Hotpot using 13 ingredients and 8 steps. Here is how you cook that.

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.
Use fresh salmon for this. If you are using salted salmon, decrease the amount of miso. Recipe by Cooking S Papa

Ingredients and spices that need to be Prepare to make Hokkaido Specialty: Salmon & Vegetable Hotpot:

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

Steps to make 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

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