Recipe of Speedy Hokkaido Specialty: Salmon & Vegetable Hotpot

Hokkaido Specialty: Salmon & Vegetable Hotpot. Great recipe for 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.

Long before Japanese pioneers came to Hokkaido, the Ainu have always relied for their everyday life, with a salmon festival every year as well. - Hokkaido Sashimi, a variety of Seafood. While various parts of the island stand out for particular seafood products, sea urchins, crabs squids, scallops and salmon roe are famous all over Hokkaido. A good way of sampling any or all of these would be to have a serving of breakfast rice bowl with a topping of any or all of the mentioned food items.

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, hokkaido specialty: salmon & vegetable hotpot. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Great recipe for 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.

Hokkaido Specialty: Salmon & Vegetable Hotpot is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It's easy, it's fast, it tastes delicious. Hokkaido Specialty: Salmon & Vegetable Hotpot is something that I have loved my whole life. They're nice and they look fantastic.

To begin with this recipe, we have to 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. {Take 400 grams of Fresh salmon.
2. {Get 1 of Chinese cabbage, potatoes, kudzu noodles, Japanese leek, carrot, shiitake, enoki, shimeji mushrooms, mizuna, etc..
3. {Prepare 20 grams of Butter.
4. {Prepare of Sauce:.
5. {Make ready 1200 ml of Kombu based dashi stock.
6. {Take 80 grams of Miso.
7. {Get 2 tbsp of Mirin.
8. {Get 1 tsp of Sugar.
9. {Make ready 2 tbsp of Sake.
10. {Make ready of Ramen to finish.
11. {Take 3 of servings Chinese noodles.
12. {Get 5 slice of Char siu.
13. {Make ready 1/4 tsp of Doubanjiang.

Hokkaido Specialty: Salmon & Vegetable Hotpot. Good Food Yummy Food Tasty Stove Top Recipes Char Siu Hot Pot Best Dishes Hokkaido. Within the prefecture some areas are particularly famous for a certain product, such as the uni (sea urchin) of Rishiri and Rebun. Some other highly celebrated seafood products are kani (crab), ika (squid), ikura (salmon.

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.

Kaisen-don (Hokkaido Seafood Donburi) Kaisen-don is a donburi, or bowl of hot rice, topped with fresh seafood and sashimi. Common toppings include fat salmon, juicy crab legs, shiny ikura (salmon caviar), sweet scallops, and creamy uni (sea urchin)--and if you think you don't like uni, just wait until you try it in Hokkaido! Salmon fillet is said to be the main ingredient of the dish. Though there are many ingredients such as locally produced vegetables especially potato, daikon, mushroom, and cabbage, tofu, miso soup, seafood, sugar, sake and etc. are used along with the main ingredient. These are all stewed with salmon fillets into a donabe pot /nabe pot.

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