Chinese cabbage, potatoes, kudzu noodles, Japanese leek, carrot, shiitake, enoki, shimeji mushrooms, mizuna, etc.
Kombu based dashi stock
Ramen to finish
1/4 teaspoon (adjust to taste)
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)!
Recipe ID: 1337375.
Story Behind this Recipe
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. Use fresh salmon for this. If you are using salted salmon, decrease the amount of miso.