Chan-Chan Yaki is a Japanese local food in Hokkaido where I used to live. I used to cook it quite often when I was there. Miso sauce goes well not only with salmon but also with chicken and pork.
- 2 fillets of Salmon
- 200 g of cabbage
- 1 carrot
- 1 onion
- 1 bunch of Shimeji mushrooms (optional, otherwise shitake.)
- 1 tablespoon of salad oil
- a sprinkling of salt
- a sprinkling of black pepper
- 3 tablespoons of miso
- 2 tablespoons of cooking Sake (if any, otherwise white wine)
- 1 tablespoon of sugar
- 2 tablespoons of mirin (if any, otherwise add 2 tablespoons of cooking Sake and 2 teaspoons of sugar.)
- 1 teaspoon of soy sauce
- 2 tablespoons of butter
- Press salmon fillets between paper towels to dry surfaces thoroughly. Season on all sides with salt and pepper.
- Cut cabbage leaves into chunks. Cut a carrot into thin rectangles. And slice an onion.
- Prepare miso sauce. Put all ingredients for sauce in a bowl and mix them.
- On a frying pan, heat oil over medium-high heat. Place salmon fillets on the pan skin-side up then cook them until golden brown. Flip the salmon fillets and cook on the second side until golden brown. Then remove the salmon fillets.
- Put vegetable and shimeji mushrooms on the pan. Place the salmon fillet over the other ingredients. Put miso sauce on the salmon fillets and vegetable. Put some butter on them.
- Cover with a lid and steam over medium-low heat for 10 minutes.
- Serve and now Chan-Chan Yaki is ready! いただきます！