Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, hokkaido specialty: salmon & vegetable hotpot. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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

To begin with this recipe, we have to prepare a few ingredients. You can cook 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. Make ready Fresh salmon
2. Make ready Chinese cabbage, potatoes, kudzu noodles, Japanese leek, carrot, shiitake, enoki, shimeji mushrooms, mizuna, etc.
3. Get Butter
4. Take Sauce:
5. Prepare Kombu based dashi stock
6. Make ready Miso
7. Take Mirin
8. Get Sugar
9. Make ready Sake
10. Prepare Ramen to finish
11. Take servings Chinese noodles
12. Make ready Char siu
13. Make ready Doubanjiang

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

So that is going to wrap this up with this special food hokkaido specialty: salmon & vegetable hotpot recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!