Salmon Chan Chan Yaki / Salmon with Miso and Butter
Salmon Chan Chan Yaki is a local specialty of Hokkaido, Japan's northernmost island. It makes use of corn and butter, which are characteristic of Hokkaido's dishes. The dish also makes use of miso as a key ingredient which gives it a milder taste compared to salmon seasoned with soy sauce. It comes with a lot of vegetables too, so it's nutritious and well-balanced.
1/2 pack (50g)
Canned whole cone
Mirin (sweet sake)
･･･ 299 Calories
･･･ 1005 mg
･･･ 11.5 g
･･･ 27.1 g
･･･ 21.1 g
･･･ 4.8 g
･･･ 75 mg
- Sprinkle salt and pepper on the salmon. - Julienne the cabbage, carrots, and onions. - Break the shimeji mushrooms apart. - Remove the roots from the bean sprouts. - Remove the seeds from the green pepper and cut it into 1 cm slices. - Drain water from the canned corn.
Melt butter in a pan and fry the salmon skin side down. Once the salmon has browned, add all vegetables and mashrooms around the salmon. Cover the pan with a lid to steam.
Once the vegetables are soft and steamed, add combined ingredients A and boil. Serve hot.