Easiest Way to Prepare Thomas Keller Hokkaido Specialty: Salmon & Vegetable Hotpot

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, hokkaido specialty: salmon & vegetable hotpot. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Hokkaido Specialty: Salmon & Vegetable Hotpot is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Hokkaido Specialty: Salmon & Vegetable Hotpot is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook hokkaido specialty: salmon & vegetable hotpot using 13 ingredients and 8 steps. Here is how you cook it.

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

1. Prepare 400 grams Fresh salmon
2. Prepare 1 Chinese cabbage, potatoes, kudzu noodles, Japanese leek, carrot, shiitake, enoki, shimeji mushrooms, mizuna, etc.
3. Make ready 20 grams Butter
4. Get Sauce:
5. Get 1200 ml Kombu based dashi stock
6. Prepare 80 grams Miso
7. Prepare 2 tbsp Mirin
8. Get 1 tsp Sugar
9. Prepare 2 tbsp Sake
10. Make ready Ramen to finish
11. Make ready 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 is going to wrap this up for this special food hokkaido specialty: salmon & vegetable hotpot recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!