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We hope you got benefit from reading it, now let’s go back to hokkaido specialty: salmon & vegetable hotpot recipe. To cook hokkaido specialty: salmon & vegetable hotpot you need 13 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Hokkaido Specialty: Salmon & Vegetable Hotpot:
- Prepare 400 grams Fresh salmon
- Take 1 Chinese cabbage, potatoes, kudzu noodles, Japanese leek, carrot, shiitake, enoki, shimeji mushrooms, mizuna, etc.
- Provide 20 grams Butter
- Take Sauce:
- Prepare 1200 ml Kombu based dashi stock
- You need 80 grams Miso
- Use 2 tbsp Mirin
- Provide 1 tsp Sugar
- Use 2 tbsp Sake
- You need Ramen to finish
- Get 3 servings Chinese noodles
- Provide 5 slice Char siu
- Get 1/4 tsp Doubanjiang
Instructions 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 sake.
- 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
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