Steps to Make Quick Hokkaido Specialty: Salmon & Vegetable Hotpot Easy

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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:

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

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.

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