Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, hokkaido specialty: salmon & vegetable hotpot. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Hokkaido Specialty: Salmon & Vegetable Hotpot The miso and the rich butter make this salmon and vegetable hotpot so delicious. The point is to add the combined miso ingredients in two batches. Adding butter makes this hotpot very rich.
Hokkaido Specialty: Salmon & Vegetable Hotpot is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Hokkaido Specialty: Salmon & Vegetable Hotpot is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have 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:
- Prepare 400 grams Fresh salmon
- Make ready 1 Chinese cabbage, potatoes, kudzu noodles, Japanese leek, carrot, shiitake, enoki, shimeji mushrooms, mizuna, etc.
- Take 20 grams Butter
- Make ready Sauce:
- Make ready 1200 ml Kombu based dashi stock
- Make ready 80 grams Miso
- Take 2 tbsp Mirin
- Take 1 tsp Sugar
- Prepare 2 tbsp Sake
- Take Ramen to finish
- Get 3 servings Chinese noodles
- Take 5 slice Char siu
- Get 1/4 tsp Doubanjiang
Hokkaido's cold climate and expansive countryside make it ideal for dairy farming, and Hokkaido is famous for its delicious milk, cream, and butter. This high-quality dairy is the secret to Hokkaido "soft cream", or soft serve ice cream, which tends to have a milkier flavor than other ice creams due to the use of fragrant farm-fresh milk. Delicious and highly sought-after sea scallops. Traceability, quality, and a distinct sweetness of flavor combine to make this scallop worthy of its notoriety.
Steps to make Hokkaido Specialty: Salmon & Vegetable Hotpot:
- 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.
- 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.
- 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.
- Combine the miso, mirin, sugar, and sake.
- 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.
- 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.)
- After eating the hotpot, add the ramen, char siu, and doubanjang to the pot to make miso ramen!
- 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
Our Hokkaido Scallops are available to buy fresh online for next day delivery. Soup curry is a famous local specialty of Hokkaido and hugely popular just like ramen dish. There are three hot pot dishes from Hokkaido listed and Ishiskari Nabe (石狩鍋) is the first one. I interpreted Ishikari Nabe as Salmon Hot Pot because salmon is the hero of this hot pot. But I need to call it Ishikari Nabe throughout the post as it sounds right for this dish.
So that’s going to wrap it up with this special food hokkaido specialty: salmon & vegetable hotpot recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
