“Chanchan yaki” Great Salmon Recipe with Miso Butter Sauce

Sake no chanchan yaki　(鮭のちゃんちゃん焼き)

What kind of dish is Sake no chanchan yaki??

It is a local dish of Hokkaido. A dish of steamed salmon and vegetables seasoned with miso.

Many households use a hot plate to cook, but you can also use a frying pan or microwave.You can eat a lot of vegetables, and I think even children who don’t like fish will enjoy this dish.

I like to use white miso for chanchanyaki. It has a little sweetness and goes well with butter. It is also good to add chili peppers and garlic to give a little stimulation.

You can read more about miso in this article.　👉　Japanese traditional seasoning miso

About salmon types

Japanese alcohol(酒) and salmon(鮭) are both called sake.

There are several types of salmon, but Coho salmon(銀鮭＝ginzake) is widely distributed in Japan. Coho salmon is fatty and has a soft, juicy taste.

In general, the word “sake” refers to white salmon(白鮭＝shirosake）, but it is expensive and not often available.

White salmon caught in autumn is also known as autumn salmon(秋鮭＝akijake). Autumn salmon meat is low in fat and has a light taste.

Another variety, Sockeye salmon (紅鮭＝benizake), is also not widely available. Sockeye salmon has a very bright red color. Beni is a word that refers to red.

NUTRITION FACTS OF Chanchan yaki

317 kcal Protein 23.9g Fat 16.8g Carb 16.7g Salt Equivalent 2.6g

INGREDIENTS For Chanchan yaki (3SERVINGS)

• Coho salmon (Ginzake) 300g
• salt 1g ※If using salted salmon, omit the salt from the ingredients.
• cabbage 400g
• carrot 50g
• bean sprouts 100g
• shimeji mushrooms 50g
• ☆white miso 45g
• ☆soy sauce 8g
• ☆mirin 8g
• ☆sugar 8g
• ☆sake 15g
• chopped green onion 30g
• butter 15g

Chanchan yaki COOKING INSTRUCTIONS

①Rub salt into the salmon.

②Cut cabbage, carrot, bean sprouts, shimeji mushrooms into bite-sized pieces.

③Arrange the vegetables, in the frying pan.

I recommend using a Teflon frying pan.

④Mix white miso, soy sauce, mirin, sugar and sake.

⑤Place the salmon on top of the vegetables and sprinkle the seasonings. Cover and simmer for 10 minutes on medium heat.

⑥Open the lid and heat for 5 minutes to evaporate the moisture.

⑦Top with green onions and butter.

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