Hokkaido Specialty: Salmon & Vegetable Hotpot Recipe

Name: Hokkaido Specialty: Salmon & Vegetable Hotpot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 grams Fresh salmon; 1 Chinese cabbage, potatoes, kudzu noodles, Japanese leek, carrot, shiitake, enoki, shimeji mushrooms, mizuna, etc.; 20 grams Butter; 1200 ml Kombu based dashi stock; 80 grams Miso; 2 tbsp Mirin; 1 tsp Sugar; 2 tbsp Sake; 3 servings Chinese noodles; 5 slice Char siu; 1/4 tsp Doubanjiang

Servings: persons

400 grams Fresh salmon
1 Chinese cabbage, potatoes, kudzu noodles, Japanese leek, carrot, shiitake, enoki, shimeji mushrooms, mizuna, etc.
20 grams Butter
1200 ml Kombu based dashi stock
80 grams Miso
2 tbsp Mirin
1 tsp Sugar
2 tbsp Sake
3 servings Chinese noodles
5 slice Char siu
1/4 tsp Doubanjiang

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.", "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)!."]

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 400 grams Fresh salmon, 1 Chinese cabbage, potatoes, kudzu noodles, Japanese leek, carrot, shiitake, enoki, shimeji mushrooms, mizuna, etc., 20 grams Butter, 1200 ml Kombu based dashi stock, and more.

Yes, Hokkaido Specialty: Salmon & Vegetable Hotpot falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hokkaido Specialty: Salmon & Vegetable Hotpot

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