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Salmon Chan-Chan Yaki (Salmon and Vegetables with Miso Butter)
Serves 2 · About 35 min (10 min of this is just letting it sit after salting)
A dish from Hokkaido. Salmon and vegetables are steam-cooked together in a frying pan and eaten with miso sauce and butter.
① Salt the salmon→② Cut the vegetables→③ Make the miso sauce→④ Cook the salmon→⑤ Steam-cook with the vegetables→⑥ Add the butter
What to buy
Fish
Vegetables
Dairy
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How to make it
1
Salt the salmon and let it sit 10 min
- Sprinkle 1/4 tsp salt (for both fillets) on both sides of the salmon and let it sit 10 minutes
- Wipe off the water that comes out with paper towels
How to tell it's doneNo water is sitting on the surface of the salmon.
2
Cut the vegetables
- Cut on a cutting board. Cut the cabbage into rough 3–4 cm squares
- Cut the onion into 1 cm wide slices
- Peel the carrot and cut into thin strips 4 cm long and 5 mm thick
- Cut off the hard base of the shimeji and pull them apart into small bunches with your hands
How to tell it's doneAll the vegetables are cut.
3
Make the miso sauce
- In a small bowl, put 2 tbsp miso, 2 tbsp mirin, 1 tbsp sake and 1 tsp sugar
- Mix well with a spoon until there are no lumps of miso
How to tell it's doneThe miso is dissolved and smooth.
4
Cook the salmon
- Put 2 tsp vegetable oil in a frying pan and heat over medium heat. Place the salmon skin side down in the middle of the pan
- Cook about 2 minutes until browned, then flip and cook about 1 minute
How to tell it's doneBoth sides are lightly browned (the inside can still be raw. It cooks through in step 5).
5
Add the vegetables and steam-cook
- Put the cabbage, onion, carrot and shimeji around the salmon
- Pour the miso sauce from step 3 all over the salmon and vegetables
- Put on the lid and steam-cook over medium-low heat for 8–10 minutes
How to tell it's doneThe cabbage is soft and chopsticks go easily into the carrot. Break open the thickest part of the salmon with chopsticks: it is pale orange and not see-through all the way to the center.
Be carefulMiso burns easily. Open the lid once while cooking and check that the bottom is not burning. If you smell burning, turn the heat down.
6
Add the butter
- Turn off the heat and put 10 g butter on top of the salmon
- When the butter melts, break the salmon into large pieces with chopsticks and serve, mixing with the vegetables
ReadyIt's ready when the butter melts. You can bring the whole pan to the table (it's hot, so put it on a trivet).
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If it didn't work out
The bottom burnedThe heat was too high in step 5. Next time use medium-low heat and check once while cooking. Don't scrape the burnt part; just serve the top.
Watery or not enough flavorWater came out of the cabbage. Take off the lid and cook over medium heat for 1–2 minutes to cook off the liquid.
The salmon seems rawThe fillets were thick. Put on the lid and cook over low heat 2 more minutes at a time, then break open to check.
Too saltyYou used salted salmon. With salted salmon, skip the salt in step 1 and use only 1 1/2 tbsp miso.
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