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Hokkaido Specialty: Salmon & Vegetable Hotpot Recipe

Hokkaido Specialty: Salmon & Vegetable Hotpot Recipe
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Serving : 5
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Prepare the ingredients before making Hokkaido Specialty: Salmon & Vegetable Hotpot in your home. Then, follow these steps below to serve Hokkaido Specialty: Salmon & Vegetable Hotpot for your family or friends.

Ingredients: Hokkaido Specialty: Salmon & Vegetable Hotpot

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

How to Make Hokkaido Specialty: Salmon & Vegetable Hotpot

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Hokkaido Specialty: Salmon & Vegetable Hotpot in your home by yourself.

    Step 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.
  • Step 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.
  • Step 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.
  • Step 4
  • Combine the miso, mirin, sugar, and sake.
  • Step 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.
  • Step 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.)
  • Step 7
  • After eating the hotpot, add the ramen, char siu, and doubanjang to the pot to make miso ramen!
  • Step 8
  • Use the konbu from making the soup stock to make "tsukudani" (preserved food boiled in soy sauce)!.
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