Hokkaido Specialty: Salmon & Vegetable Hotpot. 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.
Its geographical location is a blessing bringing with it, cold waters that are an ideal source of fish and even sea vegetation.
The point is to add the combined miso ingredients in two batches.
Adding butter makes this hotpot very rich.
You can cook Hokkaido Specialty: Salmon & Vegetable Hotpot using 13 ingredients and 8 steps. Here is how you cook that.
Ingredients of Hokkaido Specialty: Salmon & Vegetable Hotpot
- You need 400 grams of Fresh salmon.
- You need 1 of Chinese cabbage, potatoes, kudzu noodles, Japanese leek, carrot, shiitake, enoki, shimeji mushrooms, mizuna, etc..
- You need 20 grams of Butter.
- You need of Sauce:.
- Prepare 1200 ml of Kombu based dashi stock.
- Prepare 80 grams of Miso.
- You need 2 tbsp of Mirin.
- Prepare 1 tsp of Sugar.
- Prepare 2 tbsp of Sake.
- You need of Ramen to finish.
- You need 3 of servings Chinese noodles.
- Prepare 5 slice of Char siu.
- You need 1/4 tsp of Doubanjiang.
If you are using salted salmon, decrease the amount of miso. In autumn, salmon fishing is entering the peak of its season. With the delicious salmon, we will are making Ishikari Nabe, a local hot pot in Hokkaido. Enjoy the dish along with the savory salmon broth.
Hokkaido Specialty: Salmon & Vegetable Hotpot instructions
- 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.
Hokkaido ramen also differs depending on the area: miso ramen in Sapporo, soy-based in Asahikawa, while in Hakodate ramen with a salt broth is king. Finally, two typical dishes to try: Ishikari-nabe : salmon with vegetables, tofu and konnyaku (konjac, or devil's tongue) simmered in a seaweed broth flavored with miso. Those grown in the town are among the finest because of Hokkaido's cool climate and the town's low water temperatures (along with abundant nutrition in Lake Hichirippu, which is located in a rich natural environment). Consuming raw or undercooked MEAT, POULTRY, SEAFOODS, SHELLFISH OR EGGS may increase. Hokkaido's cold climate and expansive countryside make it ideal for dairy farming, and Hokkaido is famous for its delicious milk, cream, and butter.
