Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, hokkaido specialty: salmon & vegetable hotpot. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Hokkaido Specialty: Salmon & Vegetable Hotpot is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Hokkaido Specialty: Salmon & Vegetable Hotpot is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. 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. Get 1 Chinese cabbage, potatoes, kudzu noodles, Japanese leek, carrot, shiitake, enoki, shimeji mushrooms, mizuna, etc.
3. Prepare 20 grams Butter
4. Get Sauce:
5. Prepare 1200 ml Kombu based dashi stock
6. Make ready 80 grams Miso
7. Make ready 2 tbsp Mirin
8. Get 1 tsp Sugar
9. Get 2 tbsp Sake
10. Get Ramen to finish
11. Take 3 servings Chinese noodles
12. Prepare 5 slice Char siu
13. Prepare 1/4 tsp 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

So that’s going to wrap this up with this exceptional food hokkaido specialty: salmon & vegetable hotpot recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!