Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, hokkaido specialty: salmon & vegetable hotpot. It is one of my favorites. This time, I will 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 meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. Hokkaido Specialty: Salmon & Vegetable Hotpot is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook hokkaido specialty: salmon & vegetable hotpot using 13 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Hokkaido Specialty: Salmon & Vegetable Hotpot:

1. Prepare 400 grams Fresh salmon
2. Take 1 Chinese cabbage, potatoes, kudzu noodles, Japanese leek, carrot, shiitake, enoki, shimeji mushrooms, mizuna, etc.
3. Take 20 grams Butter
4. Make ready Sauce:
5. Take 1200 ml Kombu based dashi stock
6. Make ready 80 grams Miso
7. Get 2 tbsp Mirin
8. Prepare 1 tsp Sugar
9. Prepare 2 tbsp Sake
10. Take Ramen to finish
11. Take 3 servings Chinese noodles
12. Make ready 5 slice Char siu
13. Make ready 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 for this exceptional food hokkaido specialty: salmon & vegetable hotpot recipe. Thank you very much for reading. I’m 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 loved ones, friends and colleague. Thank you for reading. Go on get cooking!